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mediterranean pasta

Kinepeli avatar
Recipe by
Jennifer R
@Kinepeli
Portland, OR

Talk about a quick dinner - by the time the pasta is done, so are the rest of your ingredients. Mix it all together and you're sitting down to dinner in about 25 minutes. I like to add just a bit of the oil from the sundried tomatoes. And if your garden is bursting, add some fresh tomato, too! Be cautious with the salt until your olives and feta are in the same bowl - but I still add a little sprinkle of salt and pepper the heck out of it! No parsley? Use fresh oregano or rosemary.

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yield 2 serving(s)
cook time 20 Min
method Stove Top

Ingredients For mediterranean pasta

  • 1/4 c
    good quality olive oil
  • 2 clove
    grated garlic
  • 1/3 c
    chopped kalamata olives
  • 1/2 c
    chopped sundried tomatoes
  • 3/4 c
    chopped artichoke hearts (not marinated)
  • 1/2 c
    feta cheese, crumbled
  • 2 Tbsp
    freshly squeezed lemon juice
  • 1 tsp
    lemon zest
  • salt and pepper to taste
  • 8 oz
    pasta of choice
  • 1/4 c
    fresh parsley, chopped

How To Make mediterranean pasta

  • 1
    Bring a pot filled with water and seasoned well with salt to a boil. Cook pasta per package directions.
  • 2
    In a saute pan over medium low heat, add oil, garlic, olives, sundried tomatoes and artichoke hearts. Heat slowly and stir occasionally. When warm turn off the heat.
  • 3
    When pasta is done, drain and return to pot. Add the vegetable mixture to the pot along with the lemon juice and zest. Stir well to coat all the pasta with the vegetables and olive oil. Taste and add salt and pepper to taste.
  • 4
    Plate the pasta and vegetables. Sprinkle with feta and parsley.
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