Vegetable Athenian Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add the angel hair pasta and cook until al dente according to package instructions (about 3–4 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Prepare vegetables

While the pasta cooks, trim the zucchini and cut into 1/4-inch half-moons to make about 2 cups. Wipe and slice mushrooms about 1/4-inch thick. Drain and quarter the marinated artichoke hearts if large. Slice the olives in half. Peel and thinly slice the onion.

Sauté vegetables

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When oil is hot, add the sliced onion and sauté 3–4 minutes until translucent. Add zucchini and mushrooms and cook, stirring occasionally, until vegetables begin to brown and release moisture, about 5–6 minutes. Add the artichoke hearts and black olives and cook 2 more minutes to warm through. Season lightly with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper while cooking.

Build the sauce

Push the vegetables to the side of the skillet, add the remaining 1 tablespoon olive oil to the empty space, then add the minced garlic and sauté just until fragrant, about 30 seconds (don’t brown). Stir garlic into the vegetables, then add 2 cups Greek-style tomato sauce, dried oregano, dried basil, and crushed red pepper flakes. Stir to combine and bring to a gentle simmer. Add lemon juice and taste; adjust salt and pepper as needed. If the sauce is too thick, add up to 1/2 cup reserved pasta water to reach desired consistency.

Combine with pasta

Add the drained angel hair to the skillet (or return sauce to the pasta pot and add pasta to sauce) and toss gently to coat, adding more reserved pasta water by tablespoons if needed to loosen and emulsify the sauce so it clings to the pasta. Cook together 1–2 minutes so pasta absorbs some sauce and finishes cooking to perfect doneness.

Add cheeses and garnish

Remove the skillet from heat. Stir in 3/4 cup of the grated Parmesan to the pasta and vegetable mixture so it melts into the sauce. Sprinkle the crumbled feta evenly and gently fold through (reserve a little feta for garnish if desired). Taste and adjust seasoning. Drizzle the teaspoon of extra-virgin olive oil over top and sprinkle chopped parsley and remaining Parmesan and feta as garnish.

Serve immediately, portioning into 4 plates or bowls. Offer extra Parmesan and crushed red pepper on the side.