Mouthwatering homemade Mediterranean Pasta lives up to its Mediterranean name as it contains pasta, extra virgin olive oil, garlic, salt, parsley, tomatoes, chives, pepper, crushed red pepper flakes, artichoke hearts, olives, feta, basil, and lemon. The fresh aroma of garlic and olive oil, tossed over a bed of noodles and mixed with flavorful and healthy ingredients makes one popular, family friendly dinner that not a soul could turn down! This goes great served with my Sizzler Cheese Toast Copycat Recipe!
My family loves noodles – way more than I do in fact. They beg for me to cook this almost every week and were overjoyed when they learned it was on tonight’s menu! Done in less than 20 minutes, it’s the perfect busy weeknight dinner to add to your weekly rotation!
If you like spaghetti, then you’ll love my Baked Spaghetti and Creamy Spaghetti Carbonara recipes!
Ingredients in Mediterranean Pasta
Spaghetti. Thin or regular spaghetti noodles will work.
Extra virgin olive oil. Healthline’s article, extra virgin olive oil can reduce inflammation may help prevent strokes.
Garlic. Freshly mince your garlic and avoid using pre-minced garlic if possible.
Sea salt. Just a small amount to flavor the pasta is all you need.
Parsley. Freshly cracked black pepper tastes the best although regular black pepper will suffice.
Cherry tomatoes. Cut your cherry or grape tomatoes in half.
Chives. Dice up the green and white parts of the green onions.
Lemon juice. Use the juice of one lemon.
Black pepper. Although black pepper can be used, this recipe tastes best with freshly cracked black pepper. If you’re cooking for kids, you may want to reduce and or omit the pepper.
Crushed red pepper flakes. Just a pinch goes a long way.
Marinated artichoke hearts. Make sure to drain the artichoke hearts.
Olives. Use any type of olive you like.
Feta. Depending on how much you like feta, use more or less.
Basil. Fresh basil tastes best in this recipe.
Lemon. Use the zest from one lemon.
How to make the best Mediterranean Pasta
STEP 1: Cook the spaghetti per package instructions.
STEP 2: When the pasta has about 5 minutes left, heat the oil in a large cast iron skillet over medium heat. We love this large cast iron skillet. Reduce the heat and add the garlic and pinch of salt. Cook for 20-30 seconds, stirring constantly. Mix in the parsley, tomatoes, and chives. Cook over low heat until barely warmed, about 30 seconds.
STEP 3: Turn the heat off. Stir in the lemon juice, black pepper, crushed red pepper flakes, drained artichoke hearts, and pitted olives.
STEP 4: As soon as the pasta is done, pour it into a strainer over the sink. Return it to its cooking pot.
STEP 5: Pour the warm olive oil sauce into the pasta and toss it to evenly coat. Sprinkle feta, basil leaves, and lemon zest on top and serve warm.
More recipes you’ll love!
Vegetarian Lasagna with Kale and Carrots
Sizzler Cheese Toast Copycat Recipe
Vegetarian Lasagna with Kale and Carrots
Final Thoughts
Finally, if you make this Mediterranean Pasta, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Mediterranean Pasta
Ingredients
- 1 lb. spaghetti
- 1/2 c extra virgin olive oil
- 10 garlic cloves crushed
- sea salt
- 1 c fresh parsley chopped
- 1 dry pint cherry tomatoes halved
- 5 chives chopped
- 1 lemon juiced
- 1-2 tsp freshly cracked black pepper use less if cooking for kids
- 1 tsp crushed red pepper flakes
- 12 oz. marinated artichoke hearts drained
- 1/4 c olives pitted
- 1/3 c feta cheese
- 15-20 basil leaves chopped
- 1 lemon zested
Instructions
- Cook the spaghetti per package instructions.
- When the pasta has about 5 minutes left, heat the oil in a large cast iron skillet over medium heat. Reduce the heat and add the garlic and pinch of salt. Cook for 20-30 seconds, stirring constantly. Mix in the parsley, tomatoes, and chives. Cook over low heat until barely warmed, about 30 seconds.
- Turn the heat off. Stir in the lemon juice, black pepper, crushed red pepper flakes, drained artichoke hearts, and pitted olives.
- As soon as the pasta is done, pour it into a strainer over the sink. Return it to its cooking pot.
- Pour the warm olive oil sauce into the pasta and toss it to evenly coat. Sprinkle feta, basil leaves, and lemon zest on top and serve warm.
Nutrition (per serving)
Share this recipe!
Elise’s Kitchen Favorites
