If you're a fan of Mediterranean cuisine like I am, you're in for a treat! Today, I'm sharing my tried-and-true recipe for Mediterranean Vegetable Pasta Shells. This dish is a celebration of fresh, wholesome ingredients, harmoniously combined to create a symphony of flavors. Whether you're a seasoned chef or a passionate home cook, this recipe is sure to impress and satisfy your cravings for Mediterranean goodness.
8ounceslarge whole wheat pasta shells(not the kind that you use for “stuffed shells”)
1tablespoonextra virgin olive oil
1large red onion, sliced
2garlic cloves, minced or pressed
1large green pepper, roughly diced
1medium unpeeled eggplant, cut into 1 inch cubes
2cupsbroccoli florets, roughly chopped
1large zucchini, cut into medium chunks
3large ripe tomatoes, cut into 1 inch cubes
1tablespoontomato paste
6tablespoonwater
1teaspoondried oregano
½teaspoonblack pepper
⅓cupgrated parmesan cheese
Instructions
Cook the pasta shells according to the package directions, omitting the salt. Drain, rinse under cold water, and drain again.
While the pasta shells cook, heat the olive oil over medium heat in a large skillet for 1 minute, then add onion, green pepper, and. Cook, uncovered, until crisp-tender (about 3 minutes).
Stir in the eggplant, zucchini, broccoli, water, tomato paste, oregano, black pepper, and half of the chopped tomatoes. Bring the mixture to a boil, reduce the heat to a simmer, cover the skillet, and simmer for 8-10 minutes (until the vegetables are tender).
Stir in the remaining half of the tomatoes, the drained pasta shells, and the parmesan cheese; cook for 1-2 minutes longer, stirring gently until well mixed and heated through.
Divide between four plates and serve.
Video
Notes
Feel free to customize the vegetable selection in this recipe based on your preferences and seasonal availability. Add bell peppers, eggplant, or zucchini for additional depth and variety.