Ingredients
Scale
- 1 pound pasta (penne, rotini, or fusilli)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cook pasta according to package directions until al dente. Drain and set aside.
- Step 2: While pasta is cooking, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, bell pepper, and zucchini and cook until slightly tender, about 5-7 minutes.
- Step 3: Stir in diced tomatoes (undrained), chickpeas, olives, oregano, salt, and pepper. Bring to a simmer and cook for 5 minutes, allowing the sauce to slightly thicken.
- Step 4: Add the cooked pasta to the skillet and toss to combine with the vegetable sauce.
- Step 5: Pour the pasta mixture into a greased 9×13 inch baking dish. Sprinkle with feta cheese and parsley.
- Step 6: Bake for 20-25 minutes, or until heated through and bubbly. Let cool slightly before serving.
Notes
- Leftovers store beautifully in the fridge for up to 3 days, making a delicious lunch the next day.
- Reheat individual portions in the microwave for 1-2 minutes, or gently reheat the whole dish in a low oven until warmed through.
- Serve with crusty bread for dipping into the flavorful sauce—a true taste of the Mediterranean!
- To intensify the flavors, roast the bell pepper and zucchini before adding them to the skillet for a deeper, smoky taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American