Pasta topped with roasted zucchini, feta-stuffed olives, and parmesan cheese.
This is one of my absolute favorite weeknight meals. Moderately healthy, lots of veggies, and big-time satisfying.
I’m not a huge meat-eater, so I love a good, filling meatless dish. Especially one that my whole family enjoys.
It starts with roasting the zucchini. It sweetens it up. And the olives and the parm add just the right amount of saltiness.
I got feta-stuffed olives this time, and snacked on them while I cooked.
Back when we were newlyweds, Sean and I used to spend a good chunk of our income on Friday night dinners at a hole-in-the-wall Italian place that was just perfection. I tried-and loved-everything on that menu…caprese salad, calamari, bracciole (learned to pronounce it too!), and eggplant parmesan. It was there that I had my first “dirty” martini. Basically, you add lots of olives (blue cheese-stuffed, natch) and some olive juice into a vodka martini. It’s the kind of salty, strong drink that I could never get away with drinking now. I’m good with my Pinot Grigio, thanks. Oh and a tall glass of water, please.
The olives in this pasta bring me right back to those fun date nights. Except now we have it at home, because that’s where I want to be. Aww.
Toss it up in a big pasta bowl, add breadcrumbs and extra Parmesan, and enjoy pasta night with your family. It’s so easy, you could pull it off on a weeknight!
Serving Size: 1
Amount Per Serving: Calories: 196 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 18mg Sodium: 335mg Carbohydrates: 26g Fiber: 3g Sugar: 5g Protein: 8g