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Escape to your favorite Mediterranean destination with this easy Mediterranean Pasta. This vegetarian pasta is filled with artichokes, capers, olives, tomatoes and spinach and tossed in a light olive oil lemon sauce. The pasta is topped with fresh, creamy feta cheese and herbs.
You guys are in for a treat today! This Mediterranean Pasta is a favorite of mine and perfect for a big crowd or your family on those busy nights. You know my love for all things Mediterranean food- like this Mediterranean Salmon, Mediterranean Hummus Toast or this Hummus Platter.
The more of those delicious Mediterranean ingredients the better. I especially love the saltiness of the artichokes, capers and kalamata olives mixed with the sweet, earthy sauce that is created by the Carbonell Manzanilla Extra Virgin Olive Oil and fresh lemon juice. If you like pasta you also might like this Baked Rigatoni with Meatballs, Spicy Sausage Pasta or this Shrimp Pesto Pasta.
Recipe Ingredients
These simple pantry staples are all you need. See the recipe card below for exact amounts and printable instructions.
- Linguine
- Spices: crushed red pepper, oregano
- Vegetables: cherry tomatoes, artichoke hearts, green onions, capers
- Olives
- Spinach
- Feta Cheese
Recipe Variations
- Pasta: To make this a healthier dish try using whole wheat pasta or even vegetable noodles like zucchini noodles for a low carb pasta dish. I love making veggie noodles like in these Sesame Noodles, Thai Coconut Noodle Soup or this Asian Cucumber Noodle Salad.
- Beans: When I make this dish, I will sometimes add beans. Try chickpeas or white beans for extra protein.
- Meat: Pasta dishes are a nice base for many types of meats. You can easily top this pasta with grilled chicken or steak, shrimp, salmon, or white fish.
- Vegetables: When you make this dish, feel free to use whatever vegetables you have on hand. I really like roasted red peppers, bell peppers, zucchini, onion, cauliflower, green beans, or broccoli.
- Cheese: I added feta cheese but you can do Parmesan cheese, blue cheese or goat cheese in its place.
- Nuts: I love finishing off pasta dishes with nuts or seeds. Pine nuts are added to this dish but I think walnuts, almonds or sunflower seeds would also work nicely.
How to Make Mediterranean Pasta
Step 1: Cook Pasta: Using a large pot bring water to a boil and add 1 Tablespoon of salt to it. Cook the pasta according to the package until al dente. Drain the water from the pasta.
Step 2: Create Sauce: While the pasta cooks prep your vegetables and measure your ingredients out. In a medium mixing bowl whisk together the olive oil, lemon juice, lemon zest, oregano and salt and pepper. Set aside.
Step 3: Saute Vegetables: Heat a skillet over medium heat and add 2 Tablespoons olive oil. Add the garlic and 1/2 teaspoon salt and crushed red pepper {optional}. Sauté for 2 minutes. Add the tomatoes and continue to sauté until the tomatoes begin to pop open and break down a bit.
Step 4: Stir in Remaining Ingredients: Add the pasta back in along with the olive oil sauce, artichoke hearts, green onions, kalamata olives, capers, spinach, parsley and basil and cook on low until the spinach is wilted, stirring gently.
Remove the pasta from heat and add the feta cheese and pine nuts along with any additional garnishes you want like more fresh herbs and crushed red pepper.
Storage Tips
Store the leftover pasta in an airtight container for up to 4 days. To reheat you can heat in a skillet or the microwave.
More Pasta Recipes
Vegetarian
Lemon Pasta Recipe
Vegetarian
Lemon Basil White Bean Pasta
Mediterranean
Lemon Garlic Shrimp Pasta
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Mediterranean Pasta
Ingredients
- 6 ounces linguine, {or pasta of your choice}
- 2 tablespoons + 1/2 cup Extra Virgin Olive Oil , divided
- 4 cloves garlic , chopped
- 1/2 teaspoon crushed red pepper , {optional}
- 1/2 teaspoon salt
- 2 cups cherry tomatoes, halved
- 12 ounces artichoke hearts, drained, quartered (marinated)
- 5 green onions, green parts chopped
- 1/2 cup kalamata olives, pitted, cut in half
- 4 ounces capers
- 2 cups spinach, {or greens of your choice}
- 1/2 cup parsley, chopped
- 1/4 cup basil, torn
- 1/3 cup feta cheese, crumbled
- 1 lemon, juiced
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup pine nuts
Instructions
- Using a large pot bring water to a boil and add 1 Tablespoon of salt to it. Cook the pasta according to the package until al dente. Drain the water from the pasta.
- While the pasta cooks prep your vegetables and measure your ingredients out.
- In a medium mixing bowl whisk together the olive oil, lemon juice, lemon zest, oregano and salt and pepper. Set aside.
- Heat a skillet over medium heat and add 2 Tablespoons olive oil. Add the garlic and 1/2 teaspoon salt and crushed red pepper {optional}. Sauté for 2 minutes. Add the tomatoes and continue to sauté until the tomatoes begin to pop open and break down a bit.
- Add the pasta back in along with the olive oil sauce, artichoke hearts, green onions, kalamata olives, capers, spinach, parsley and basil and cook on low until the spinach is wilted, stirring gently.
- Remove the pasta from heat and add the feta cheese and pine nuts along with any additional garnishes you want like more fresh herbs and crushed red pepper. Serve warm with crusty bread.
Notes
- Feel free to use whatever past you like and for a healthier version try whole wheat pasta.
- I like adding a can of beans to this dish sometimes. Try chickpeas or white beans.
- Meat is a nice addition to this pasta dish. I think that grilled chicken, steak or fish is nice.
- Store leftovers in the refrigerator for 4 days or freeze for up to 1 month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious. Would recommend this recipe to everyone.
Thank you! I am so glad you liked it!
Everybody loves this dish! One of my go-to recipes!
I am so glad to hear that!
One of our favorite pasta recipes.
I’m trying this with zoodles sounds amazing, love the combination of veggies.`
That is a great idea! I am going to try that. Enjoy!
Only 6oz of pasta for 6-8 people?
This serves 4-6, sorry! Not sure why it said 6-8. If you want to serve 6-8 I would use a full package of pasta.
I wish there was a Giant Eagle Market District store near me, but I will definitely look for Carbonell Portfolio at my local market! I HAVE to make this pasta – it has all the flavors I love!
Thank you! You will love Carbonell olive oil if you can find it.
So this combines all my favorite foods in one delicious meal. I love it.
Thanks so much! I love all of it together too. It is the perfect mixture of salty from the olives, capers & artichokes and sweet with the lemon juice.