10 Tasty Mediterranean Pasta Dishes to Try

Sun-Dried Tomato and Spinach Pasta

Indulge in this delicious and nutritious Sun-Dried Tomato and Spinach Pasta, perfect for a quick weeknight dinner or a weekend treat.

Ingredients:

• 12 oz (340 g) pasta of your choice
• 1 cup (140 g) sun-dried tomatoes, drained and sliced
• 3 cups (90 g) fresh spinach, roughly chopped
• 2 cloves garlic, minced
• 1/4 cup (60 ml) olive oil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• 1/2 cup (50 g) grated Parmesan cheese
• Fresh basil, for garnish (optional)

Cooking method:

1. Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

3. Stir in the sun-dried tomatoes and red pepper flakes (if using). Cook for another 2 minutes, allowing the flavors to meld.

4. Add the spinach to the skillet, and cook until just wilted, about 2 minutes. Season with salt and pepper to taste.

5. Reduce the heat to low, and add the cooked pasta to the skillet. Toss the pasta with the sun-dried tomato and spinach mixture until well combined.

6. Gradually add the reserved pasta water, a little at a time, until the pasta is nicely coated with the sauce.

7. Remove from heat, and sprinkle the grated Parmesan cheese over the pasta. Toss gently to combine.

8. Serve immediately, garnished with fresh basil if desired. Enjoy your flavorful Sun-Dried Tomato and Spinach Pasta!

Lemon and Herb Orzo

A refreshing and zesty pasta dish that captures the essence of the Mediterranean spring.

Ingredients:

• 1 cup orzo pasta
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Cooking method:

1. Cook the orzo according to package instructions until al dente.
2. In a skillet, heat olive oil and sauté garlic until fragrant.
3. Stir in the cooked orzo, lemon zest, juice, and parsley.
4. Season with salt and pepper, and top with Parmesan before serving.

Greek Shrimp Pasta

A delightful combination of seafood and Greek flavors perfect for any occasion.

Ingredients:

• 12 oz spaghetti
• 1 lb shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1/2 cup Kalamata olives, pitted and sliced
• 1 teaspoon dried oregano
• 1/4 cup feta cheese, crumbled
• Salt and pepper to taste

Cooking method:

1. Cook the spaghetti according to package instructions.
2. In a large pan, heat olive oil, and sauté onion and garlic until soft.
3. Add shrimp and cook until pink.
4. Stir in tomatoes, olives, and oregano; simmer for 5 minutes.
5. Toss with cooked pasta, season, and finish with feta cheese.

Spinach and Feta Stuffed Shells

These jumbo shells are a delightful way to enjoy the classic spinach and feta pairing.

Ingredients:

• 12 jumbo pasta shells
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1 egg, beaten
• 2 cups marinara sauce
• Salt and pepper to taste

Cooking method:

1. Cook the pasta shells as directed on the package.
2. In a bowl, combine ricotta, spinach, feta, and egg; season with salt and pepper.
3. Fill each shell with the cheese mixture and place in a baking dish.
4. Cover with marinara sauce and bake at 375°F for 25 minutes.

Mediterranean Tuna Pasta Salad

A light and nutritious pasta salad perfect for a summer picnic or quick lunch.

Ingredients:

• 8 oz fusilli pasta
• 1 can (5 oz) tuna, drained
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, diced
• 1/4 cup black olives, sliced
• 2 tablespoons capers
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Cooking method:

1. Cook the fusilli according to package directions, rinse under cold water.
2. In a large bowl, combine pasta, tuna, tomatoes, onion, olives, and capers.
3. Toss with olive oil and vinegar; season with salt and pepper before serving.

Artichoke and Sundried Tomato Penne

A vibrant dish that combines the earthy flavors of artichokes with tangy sun-dried tomatoes.

Ingredients:

• 12 oz penne pasta
• 1/4 cup sun-dried tomatoes, chopped
• 1 can (14 oz) artichoke hearts, drained and quartered
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Cooking method:

1. Cook the penne until al dente, then drain.
2. In a pan, heat olive oil and sauté garlic until golden.
3. Add sun-dried tomatoes and artichokes; cook for 3 minutes.
4. Mix in the pasta and basil, season, and top with Parmesan before serving.

Moroccan Couscous with Vegetables

A colorful and aromatic dish blending couscous with an array of vegetables and spices.

Ingredients:

• 1 cup couscous
• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, chopped
• 1 zucchini, sliced
• 1 tablespoon ground cumin
• 1 teaspoon ground cinnamon
• 2 cups vegetable broth
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped

Cooking method:

1. In a pot, heat olive oil, and sauté onion until translucent.
2. Add carrots, zucchini, cumin, and cinnamon; cook for 5 minutes.
3. Stir in couscous and broth, bring to a boil, then cover and remove from heat.
4. Let sit for 5 minutes, fluff with a fork, and garnish with cilantro.

Roasted Red Pepper and Olive Linguine

This dish combines the sweetness of roasted red peppers with the salty taste of olives for a rich flavor profile.

Ingredients:

• 12 oz linguine
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 jar (12 oz) roasted red peppers, sliced
• 1/2 cup Kalamata olives, sliced
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Cooking method:

1. Cook linguine according to package instructions.
2. In a skillet, heat olive oil and sauté garlic until fragrant.
3. Add roasted red peppers and olives; cook for 3 minutes.
4. Toss with pasta, season, and sprinkle with parsley and Parmesan.

Pesto Pasta with Cherry Tomatoes

A simple yet flavorful dish that brings together the freshness of pesto with the sweetness of cherry tomatoes.

Ingredients:

• 12 oz spaghetti
• 1/2 cup pesto sauce
• 1 pint cherry tomatoes, halved
• 1/4 cup pine nuts
• 2 tablespoons olive oil
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Cooking method:

1. Cook the spaghetti according to package directions.
2. In a pan, toast pine nuts until golden, then set aside.
3. In the same pan, heat olive oil and sauté cherry tomatoes until soft.
4. Combine spaghetti, pesto, tomatoes, and pine nuts; season and serve with Parmesan.

Eggplant and Tomato Tagliatelle

A hearty vegan pasta dish featuring tender eggplant and juicy tomatoes.

Ingredients:

• 12 oz tagliatelle
• 1 large eggplant, diced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish

Cooking method:

1. Cook the tagliatelle as instructed on the package.
2. In a skillet, heat olive oil and sauté eggplant until golden.
3. Add garlic, tomatoes, and oregano; simmer for 15 minutes.
4. Toss with tagliatelle, season, and garnish with basil before serving.