August 11, 2011

Feta Zucchini Pasta

This is recipe 3 in my Euphrates feta mini recipe series.  I was craving a hearty pasta dish and this is what I came up with.

-1/2 large zucchini chopped
-3/4 cup portabello mushrooms chopped
-1 cup finely chopped kale
-1 lb whole wheat pasta
-1 jar pasta sauce
-1-1 1/2 cups crumbled Euphrates feta cheese

1. Cook pasta according to directions and chop up zucchini, mushrooms, and kale.
2. Once pasta is finished cooking, drain well and mix with sauce and chopped vegetables.
3. Add to a baking dish and preheat oven to 350.
4. Top with feta cheese.
5. Bake for 20-25 minutes until cheese in melted and pasta is hot. 
Let cool for 5 minutes and eat!

This recipe makes a lot of food and is perfect for leftovers.  The following day, I ate it over a bed of steamed kale. Filling, healthy, and tasty!

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  1. Maybe you can help me out - I cannot stand mushrooms (unless they're morel mushrooms and those are a delicacy) Can you suggest a "good" mushroom to maybe allow me to add them to meals and make my husband happy?

  2. Portobellos soaked in Italian dressing and grilled are really great. You can put it on a bun, top with cheese, and add all your toppings like you would a burger.

    Also, regular mushrooms sold at the grocery stores are pretty flavorless if you really dislike the taste.

  3. Hi,Amanda. Thanks for passing by and participating in Monday Mingle at I am now following via GFC and would love to add you to my followers too.

    P.S. Have we connected on Facebook yet?


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