Radiatore Provencal
Transport your taste buds to the sunny French countryside with this delightful Radiatore Provencal recipe—a vibrant, Mediterranean-inspired pasta dish bursting with fresh, wholesome ingredients. Tender radiatore pasta serves as the perfect base for a medley of sautéed vegetables, including cherry tomatoes, zucchini, and red bell pepper, all infused with the aromatic blend of herbes de Provence. Briny Kalamata olives, tangy capers, and a touch of garlic elevate the dish with layers of bold, savory flavors, while fresh basil leaves and optional grated Parmesan cheese add a fragrant, finishing touch. Ready in just 35 minutes, this nutritious, vegetarian pasta is an ideal weeknight dinner or a stunning addition to any al fresco gathering. Indulge in the essence of Provence with every bite!
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Recipe Information
Ingredients
- 12 oz Radiatore pasta
- 2 tbsp Extra-virgin olive oil
- 3 count Garlic cloves, minced
- 2 cups Cherry tomatoes, halved
- 1 count Zucchini, diced
- 1 count Red bell pepper, diced
- 1 cup Kalamata olives, pitted and sliced
- 2 tbsp Capers, rinsed
- 2 tsp Herbes de Provence
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 cup Fresh basil leaves, roughly chopped
- 0.25 cup Grated Parmesan cheese, for serving (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the radiatore pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to let it brown.
Add the cherry tomatoes, zucchini, and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and the tomatoes begin to break down.
Stir in the Kalamata olives, capers, herbes de Provence, salt, and black pepper. Cook for another 2-3 minutes to combine the flavors.
Add the cooked pasta to the skillet along with 1/2 cup of the reserved pasta water. Toss everything together until the pasta is well coated with the vegetable mixture. Add more reserved pasta water if needed to loosen the sauce.
Remove the skillet from the heat and stir in the chopped fresh basil.
Serve the Radiatore Provencal immediately, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 927 mg | 40% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 8.3 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 775 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
