Finished with creamy feta, fresh lemon, and herbs, this pasta primavera is equally delicious as a light meal or a nourishing side, and can easily be made heartier by adding chickpeas for an extra boost of plant-based protein and fiber.
How This Dish Comes Together
This recipe begins by cooking pasta until perfectly al dente while onions, garlic, zucchini, and red bell pepper gently sauté in olive oil until tender and fragrant. Drained tomatoes, oregano, and thyme add warmth and depth without creating a heavy sauce, allowing the vegetables to remain the star of the dish. The cooked pasta is tossed with the vegetables and a splash of reserved pasta water to create a light, silky coating before fresh lemon juice, Kalamata olives, parsley, and crumbled feta are folded in just before serving. For an even more filling meal, canned chickpeas can be stirred in with the vegetables, adding satisfying protein while complementing the Mediterranean flavors beautifully.
Why This Dish Is Supportive for Pancreatic Cancer Patients
This Mediterranean-inspired pasta offers a comforting combination of carbohydrates for energy, vegetables that provide vitamins and antioxidants, and heart-healthy olive oil that can help increase calories without making the meal feel overly heavy. Feta contributes protein and calcium, while adding chickpeas transforms the dish into a more balanced meal with additional protein and fiber to help support maintaining strength and weight. The light, fresh flavors from lemon and herbs can also make the dish more appealing when appetite is reduced, and the soft texture is generally gentle and easy to enjoy.
Greek-Inspired Pasta Primavera
Bright, colorful vegetables, tender pasta, and Mediterranean flavors come together in this simple, satisfying dish.
Ingredients
- 1 lb penne or cavatappi pasta
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, mixed
- 2 zucchini, diced
- 1 red bell pepper, diced
- 1 14.5 oz can petite diced tomatoes, drained
- 1 tbsp dried oregano
- 1⁄2 tsp dried thyme
- 1⁄4 tsp red pepper flakes (optional)
- 1⁄2 cup sliced Kalamata olives
- 3⁄4 cup crumbled feta cheese
- 2 tbsp fresh parsley, chopped
- juice of half lemon
- Salt and freshly ground black pepper
Directions
- Cook pasta until just al dente. Drain and reserve about ½ cup pasta water.Â
- Heat olive oil over medium heat. SautĂ© onion until softened, about 4 minutes.Â
- Add garlic, zucchini and bell pepper. Cook another 5–6 minutes until vegetables are tender but still colorful.Â
- Stir in the drained tomatoes, oregano and thyme. Cook 2–3 minutes to warm through.Â
- Toss with the pasta, adding a splash of reserved pasta water if needed to lightly coat everything and make a smooth texture.Â
- Stir in olives, lemon juice and parsley.Â
- Fold in feta just before serving.Â
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*Can add canned chickpeas for a more substantial dish and/or garnish with fresh parsley as needed
