mediterranean pasta
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.
prep time
cook time
20 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 1/4 cup good quality olive oil
- 2 cloves grated garlic
- 1/3 cup chopped kalamata olives
- 1/2 cup chopped sundried tomatoes
- 3/4 cup chopped artichoke hearts (not marinated)
- 1/2 cup feta cheese, crumbled
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- - salt and pepper to taste
- 8 ounces pasta of choice
- 1/4 cup fresh parsley, chopped
How To Make mediterranean pasta
-
Step 1Bring a pot filled with water and seasoned well with salt to a boil. Cook pasta per package directions.
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Step 2In 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.
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Step 3When 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.
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Step 4Plate the pasta and vegetables. Sprinkle with feta and parsley.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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