Grecian Pasta a nice light weeknight dish using pasta, fresh vegetables and a lemon vinaigrette.  Looking for that perfect meatless Monday dish? Look no further than this Grecian Pasta! It’s an easy, quick meal to put together for those hectic weeknights. It’s loaded with vegetables like tomatoes, zucchini, eggplant, onion and spinach and topped with a lemony light dressing. This pasta dish is so versatile you can select whatever vegetables you like!

We try to use our grill whenever possible to give our dishes that straight from the grill flavor but if you don’t have access to a grill, no problem, just sauté or oven bake your veggies. That’s where the easy comes in especially when the weather gets cold and the hubby looks at me with those eyes that say “really, you want me to grill tonight?”

For the pasta, we used a premade cheese tortellini but you can substitute for any type of noodle including gluten-free versions!

Give it a try and let us know your variations, we love seeing and trying new ideas! So shoot us a comment below, and if you post a picture be sure to tag #Hearthealthygreek! And stay up to date on all things Heart Healthy Greek by following us on Facebook, Instagram, and Pinterest.

Other pasta dishes we love

• PASTA WITH GREEK MEAT SAUCE (MAKARONIA ME KIMA)
• HOMEMADE WHEAT PASTA
• GREEK PASTA SALAD
• BAKED ORZO WITH VEGETABLES
• MEDITERRANEAN SHRIMP & ORZO SALAD

Grecian Pasta

A nice light weeknight dish using tortellini pasta, fresh vegetables, homemade lemon vinaigrette and topped with feta cheese.

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Course Main Dish, Side Dish

Cuisine Greek

Servings 3 people

Ingredients

  

1x2x3x

• 2 bags frozen cheese tortellini
• 2 cups cherry tomatoes
• 1/2 cup olive oil
• 1 freshly squeezed lemon
• 1 tsp pepper
• 3 cloves garlic minced
• Vegetables - you can use whatever veggies you prefer. In this recipe we used zucchini and eggplant
• 1 bag spinach
• 1/2 red onion chopped
• 2 tbsp fresh basil chopped
• 4 oz feta cheese
• 1 cup kalamata olives

Instructions

 

• Cook tortellini according to package directions.
• In a saute pan over medium heat add half of the olive oil and saute spinach until wilted. Add tomatoes and garlic and continue to saute until tomatoes are warmed. Set mixture aside.
• Meanwhile, slice zucchini thinly using a mandolin. Brush both sides with olive oil and grill until tender. Grill the eggplant whole at the same time until soft. Once cooked, cut zucchini into bite size pieces and scrape out the inside of the eggplant, discarding the seeds.
• Place drained tortellini in a large bowl, and add the grilled vegetables and spinach mixture.
• In a small bowl, add the rest of the olive oil, lemon juice, and pepper and whisk until thoroughly mixed.
• Add dressing to the bowl of tortellini and gently mix. Top with chopped onion, feta cheese, basil and kalamata olives. This dish can be served warm or cold.

Keyword Dinner Ideas, eggplant, Feta Cheese, Greek, Greek Pasta, Pasta, Vegetables, Vegetarian

Tried this recipe?Let us know how it was!