Casarecce Pasta with Mediterranean Vegetables
Easy and delicious, this vegetarian casarecce pasta with Mediterranean vegetables will transport you to Europe. Zucchini, bell peppers and tomatoes soften to form the flavorful sauce for this plant-based, oil-free pasta recipe.
Servings: 4
Calories: 555kcal
Cost: $7
Equipment
- Dutch oven or skillet large enough to hold all the pasta and sauce
Ingredients
- 1 pound casarecce pasta see notes for substitutions
- 1 medium yellow onion diced
- 2-3 garlic cloves minced
- 1 sweet bell pepper deseeded and cut into 1-inch pieces
- 1 medium-large zucchini or yellow summer squash trimmed and cut into 1-inch pieces
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- 1 tablespoon brown sugar optional
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 15 ounces diced tomatoes with juice canned
- ½ cup cooked chickpeas drained and rinsed
- ½ cup sliced black olives drained
- ½ tablespoon capers drained (optional)
Instructions
- Heat a large stockpot of well salted water over high heat (this is for your pasta to cook in). When it comes to a rolling boil, add pasta and set timer for shortest cook time on the box. We want it al dente - it will finish cooking in the sauce.1 pound casarecce pasta
- Heat a large skillet or enameled dutch oven over medium heat. Add onion and garlic and cook until translucent.1 medium yellow onion, 2-3 garlic cloves
- Stir in bell pepper and cook for 2-3 minutes.1 sweet bell pepper
- Stir in zucchini, season with dried herbs, brown sugar, salt and pepper and cook for 5 minutes.1 medium-large zucchini or yellow summer squash, ¼ teaspoon dried basil, ¼ teaspoon dried oregano, ¼ teaspoon sea salt, ¼ teaspoon black pepper, 1 tablespoon brown sugar
- Stir in tomatoes, chickpeas, sliced olives and capers. Cook on medium-low for about 15-20 minutes, until everything is heated through, and the vegetables are tender and breaking down. The sauce should be forming and thickening.½ cup cooked chickpeas, 15 ounces diced tomatoes with juice, ½ cup sliced black olives, ½ tablespoon capers
- When pasta is done, reserve ½ cup of pasta water. Drain pasta and add the pasta and ¼ cup of pasta water to vegetable mixture and stir. If you need to, add remaining pasta water (you may not need it all).
- Taste and adjust salt and pepper, as needed. Enjoy!
Notes
Casarecce pasta: substitute with fusilli, farfalle, penne, orecchiette, ziti, rigatoni, bowtie pasta, rotini (spirals) or medium shells.
Nutrition
Serving: 1portion | Calories: 555kcal | Carbohydrates: 108g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 592mg | Potassium: 877mg | Fiber: 10g | Sugar: 15g | Vitamin A: 1335IU | Vitamin C: 59mg | Calcium: 105mg | Iron: 4mg
