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Mediterranean Pasta

A vibrant, healthy, and incredibly flavorful pasta dish packed with broccolini, sun-dried tomatoes, Kalamata olives, and feta cheese, all tossed in a light garlic olive oil sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Greek, Italian, Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 16 oz penne pasta or any short pasta shape
  • 1 bunch broccolini chopped into bite-sized pieces
  • 0.33 cup extra virgin olive oil plus extra for drizzling
  • 4 cloves garlic minced
  • 0.5 cup red onion finely diced
  • 0.75 cup sun-dried tomatoes in oil drained and chopped
  • 0.5 cup Kalamata olives pitted and halved
  • 0.5 tsp crushed red pepper flakes
  • 0.75 cup feta cheese crumbled
  • 0.25 cup fresh parsley chopped
  • 1 medium lemon zested and juiced
  • 1 pinch sea salt and black pepper to taste

Equipment

  • Large pasta pot
  • Large Skillet or Pan
  • Colander
  • Cutting board and knife

Method
 

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente.
  2. During the last 3 minutes of pasta boiling time, add the chopped broccolini to the boiling water.
  3. Reserve 1 cup of the starchy pasta cooking water, then drain the pasta and broccolini and set aside.
  4. In the empty pot or a large skillet over medium heat, add the olive oil. Sauté the red onion for 3-4 minutes until softened.
  5. Add the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
  6. Stir in the sun-dried tomatoes and Kalamata olives, warming them through for 2 minutes.
  7. Add the drained pasta and broccolini back to the pot. Pour in 1/2 cup of the reserved pasta water and the lemon juice. Toss vigorously over low heat to emulsify the sauce.
  8. Remove from heat and gently fold in the crumbled feta cheese, lemon zest, and fresh parsley. Season with black pepper.
  9. Serve immediately in wide bowls, drizzled with a touch of fresh olive oil.

Notes

If the pasta seems dry after tossing, gradually add more of the reserved pasta water until a glossy sauce forms.