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Mediterranean Vegetable Pasta Shells

Mediterranean Vegetable Pasta Shells

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mediterranean
Calories: 298
Ingredients Equipment Method Video Notes

Ingredients
  

  • 8 ounces large whole wheat pasta shells (not the kind that you use for “stuffed shells”)
  • 1 tablespoon extra virgin olive oil
  • 1 large red onion, sliced
  • 2 garlic cloves, minced or pressed
  • 1 large green pepper, roughly diced
  • 1 medium unpeeled eggplant, cut into 1 inch cubes
  • 2 cups broccoli florets, roughly chopped
  • 1 large zucchini, cut into medium chunks
  • 3 large ripe tomatoes, cut into 1 inch cubes
  • 1 tablespoon tomato paste
  • 6 tablespoon water
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepper
  • ⅓ cup grated parmesan cheese

Equipment

  • 1 large skillet
  • 4 plates

Method
 

  1. Cook the pasta shells according to the package directions, omitting the salt. Drain, rinse under cold water, and drain again.
  2. 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). 
  3. 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).
  4. 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.
  5. 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.