• 3 tablespoons of Mt. Olympus Greek seasoning- from Savory Spice
  • 3 tablespoons of salt -from Harris Teeter
  • 1 tablespoon of black pepper- from Harris Teeter
  • Half a head of garlic- roughly 11 cloves-chopped finely- I used my food processor to make them a nice small size- from Harris Teeter
  • 1 onion- chopped into slivers – from Harris Teeter
  • 1 shallot- chopped into slivers- from Harris Teeter
  • 1 fresh tomato- chopped into cubes- from Harris Teeter
  • 3 tablespoons of salted stick butter- from Harris Teeter
  • 1 cup of sugar snap peas- shelled- from Harris Teeter
  • 1 cup of carrots- chopped- from Harris Teeter
  • 1 cup of broccoli- chopped- from Harris Teeter
  • 1 bag of frozen peppers- from Harris Teeter
  • I pound (1 box) of Barilla angel hair pasta -from Target
  • 1 cup of Pinot Grigio Barefoot wine -from Target
  • 1 can- 6 ounces- of black olives- chopped -from Target
  • 1 package-6 ounces- of finely shredded Parmesan cheese- from Target


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Recipe Description

This is a Greek inspired vegetarian pasta dish inspired by Mt. Olympus Greek seasoning from Savory Spice! I love it because it is vegetarian, and can easily be made vegan with leaving out the cheese and butter and use olive oil instead. You can also use fresh peppers instead of frozen, and use feta cheese instead of parmesan. Also, any white wine can be used. 

Recipe Directions


To start with, I heated up a large skillet with butter and added in the garlic cloves and let them simmer on low. I added in the salt, shallot, onion, salt, pepper, and Savory Spice Greek seasoning to this and let it continue simmer to make it a sauce for the pasta. I added in the olives and wine and let it come to a boil.


When the pasta was done cooking in a pot full of salted water that I added a drizzle of olive oil to, I added it to the pan containing the sauce, and added in the tomato, olives, carrots, sugar snap peas, broccoli, peppers and Parmesan cheese.  I waited to add these ingredients so they did not wilt while the pasta was cooking.


I also purposely picked Barilla Angel Hair pasta because it cooks in just 5 minutes, and not longer like some other shapes.


When everything was cooked, and the cheese was not yet melted, I plated it and served.