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15 Minute Mediterranean Pasta

15 Minute Mediterranean Pasta

  • Yield: 4 servings
  • Prep Time: 5 minutes
  • Cooking Time: 10 minutes
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  • 8 oz Spaghetti
  • 1 clove Garlic, smashed
  • 1/4 cup Olive oil
  • 1/2 Lemon, juiced
  • 1/3 cup Kalamata olives, halved
  • 1/2 cup Sun-dried tomatoes packed in oil, roughly chopped
  • 10 oz jar Marinated artichoke hearts, drained and quartered
  • 2 tbsp Fresh parsley, chopped
  • 1/2 tsp Kosher salt
  • 1 cup Feta cheese, crumbled


  1. Bring a pot of water to a boil and cook the spaghetti according to package directions.
  2. Meanwhile, add the garlic and olive oil to a small pan over medium-low heat. Let the garlic gently cook in the oil for about ten minutes. Adjust the heat to maintain a low simmer so the garlic doesn’t start browning too quickly. After ten minutes, turn off the heat, remove the garlic from the oil and discard.
  3. Once the spaghetti is cooked, drain it and return it to the pot. Add everything to the pasta, except the feta cheese, and gently toss to combine. Add 3/4 of the feta and give it one more gentle toss.
  4. Serve immediately with the extra feta on the side.


Recipe adapted from