Greek Pasta

By sybrmom

Greek pasta dish I came up with based on Ina's Roasted Vegetable Orzo.

Ingredients

• 1/2 lb shaped pasta, cooked al dente
• 2 Tbsp Olive oil
• 1 cup mushrooms, quartered
• 1/2 onion, cut into large chunks
• 2 garlic cloves, finely sliced
• 1/2 cup frozen grilled eggplant slices, cut into chunks
• 1/2 cup frozen grilled bell peppers, cut into chunks
• 1/2 cup frozen grilled zucchini, cut into chunks
• 1 lemon, cut in half
• 2 Tbsp good quality extra virgin olive oil, plus more for serving
• 10-12 basil leaves, cut into chiffonade
• 1/2 cup feta cheese, crumbled, plus more for serving
• 1/4 cup toasted pine nuts

Preparation

Step 1

In a large nonstick skillet, heat 2 Tbsp olive oil on med hi. Add mushrooms and saute until they are beginning to brown. Add onion and garlic and saute, stirring often, until onion is golden. Next, add eggplant, zucchini, and bell peppers to the pan and stir until heated through. Pour cooked pasta into the pan and mix with the vegetables. Reduce heat to medium. Squeeze juice from lemon halves over the pasta. Add 2 Tbsp extra virgin olive oil, basil, and feta cheese to the pasta and toss until warm and cheese is melting slightly. Remove from heat. Place into bowls and top with the pine nuts, a bit more olive oil and feta cheese just before serving.