Jacquiline
I’ve been anxiously waiting to write up and share this recipe for this Mediterranean Pasta Bowl for months!
You see, the plan was to feature my home grown zucchini from my very first, almost-legit, garden that I planted this year. Of course the home grown organic zucchini’s were going to be the star of this Mediterranean Pasta Bowl and I as a new food blogger would be oh so proud that I accomplished the ultimate farm to table. *Cue the embarrassing boastfulness!
Unfortunately reality and quite possible an ego check set in. My zucchinis wouldn’t actually be edible and thriving until errrrr….maybe September-ha!
You see there were a couple of rookie mistakes made in planing my first garden like:
#1
Planting the garden in late June.
#2
Buying the wrong soil. I pretty much had to stimulate this poor little garden with fertilizer every couple of weeks.
On the plus side there’s this great little market mega grocery store down the road called Fred Meyer. Thank goodness they were able to bail me out and sell me some organic zucchini so I could share this recipe with you. It truly is just summer perfection with it’s busting flavors and colors. I’m also love that this Mediterranean Pasta Bowl works as both a hot main dish or a fun pasta salad!
Recipe Note:
I just have to say that these sun dried tomatoes From Trader Joe’s are so so GOOD! If you have access to a Trader Joe’s I HIGHLY recommend that you buy their’s. If not, it’s really a must that you get sun dried tomatoes that are packed in oil, not dried and in a package. You will get so much more flavor out of oil packed sun-dried tomatoes! Since they need to be refrigerated after opening the oil will solidify in the fridge and that is totally normal. When ready to use again for your next yummy recipe, simply just take the out of the fridge and let rest at room temp for about 15 minutes before using.
Enjoy!!
- 1/2 pound orecchiette pasta, or pasta of choice
- 3 tablespoons olive oil
- 1 1/2 cups diced zucchini
- 1 1/2 cups shredded cooked chicken
- 1/2 teaspoon salt
- 1 teaspoon fresh ground pepper
- 1 tablespoon chopped fresh thyme
- 2 cloves minced garlic
- 3/4 cup sun dried tomatoes packed in oil
- 1/4 cup sliced kalamatra olives
- 2 tablespoons pine nuts
- 1/2 cup torn fresh basil for serving
- Cook pasta according to package instructions. Set aside.
- Heat the oil in a skilled over medium heat. Add the zucchini and cook for 4 minutes stirring often.
- Next add in the chicken, salt, pepper, thyme and garlic. Cook an additional 2 minutes stirring often.
- Gently stir in the cooked pasta, sun dried tomatoes, kalamatra olives and pine nuts. Cook an additional 2-3 minutes.
- Serve immediately with shredded basil.