Easy Mediterranean Pantry Pasta Bowl

 

As I was eating my lunch at home today, it occurred to me that you all might like to know about this easy dish I made for myself!  If you have read my blog for very long, you know that I like making quick but delicious lunches usually meatless and filled with lots fresh vegetables.  I love meat as much as the next guy, but good-thing I also love vegetables, so when I'm home-alone I really enjoy making "vegetarian" meals.  They usually don't take as much time as cooking something with meat, and I love a hot meal that feels effortless!

 

One of my favorite lunches to make is "pantry pasta" which is a non-recipe ... recipe!  Basically it's whatever pasta you have, with whatever ingredients you want to throw in!  Simple, right?!  I usually have a base of bell pepper, onion, and garlic and just have fun with the rest. 

 

I usually add chickpeas to my pasta, but this time I added kalamata olives, grape tomatoes, feta and Parmesan cheese.  I had whole wheat macaroni and so that's what I used.  All of this sauteed and tossed with olive oil and seasonings is really delicious and healthy, too!

 

(Here is another tasty recipe for Pesto Pantry Pasta that I've made in the past.) 

 

These pictures today were taken on the fly as I already started eating this, but I just wanted to share this with you!  I had to edit out the clean laundry basket in the background, ha! :)

 

Easy, simple, colorful, flavorful, healthy, and delicious are all things that I love about this Mediterranean Pasta Bowl!  

 

 

Mediterranean Pantry Pasta Bowl

 

Pasta

Extra Virgin Olive Oil

Red & Green Bell Pepper, diced

Onion, diced

Minced Garlic

Grape Tomatoes, halved

Kalamata Olives, diced

Feta Cheese

(I use the herbed crumbled Feta from Trader Joes)

Parmesan Cheese, freshly grated

Italian seasoning

Salt & Pepper

 

 

Cook the pasta according to directions on the package.

 

In a skillet over medium heat, saute the pepper and onion in olive oil until they are softened.  Add the other vegetables, Italian seasoning and salt and pepper and cook for an additional 4-5 minutes or until everything is hot.

 

Add a little of the pasta water in with the vegetables.  Allow this to bubble for a minute or so to thicken up. 

 

Add the pasta to the skillet with the vegetables and a little more olive oil.  Stir in the feta cheese and pour everything into a bowl.  Grate Parmesan cheese over the top with more salt and pepper, if desired.  Enjoy!