Simple Mediterranean Spaghetti (22 Minutes)
This quick and easy Mediterranean spaghetti is bursting with traditional Mediterranean flavors of garlic, olives, lemon, peppers, basil, and tomatoes. Make this simple weeknight vegetarian meal in 22 minutes.
Servings (change as needed): 3
Ingredients
- 6 ounces spaghetti, Note 1
- 2 tablespoon olive oil
- 1 pepper, seeded and chopped red, yellow or orange
- 1/2 cup olives, pitted and chopped, Note 2 (green or black olives)
- 1 1/2 cup cherry tomatoes, halved, Note 3
- 3 green onions, chopped into 1 inch pieces (or use 1/2 sweet or red onion instead)
- juice from 1/2 lemon
- 3 garlic cloves, minced (1 1/2 teaspoons minced garlic in jar)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- pinch red pepper flakes (I use 1/4-1/2 tsp)
- 4 cups fresh baby spinach, roughly chopped
- 1/4 cup fresh basil, chopped
Garnish (optional)
- Parmesan cheese, a drizzle of extra virgin olive oil, feta cheese, pine nuts, and/or fresh parsley or fresh oregano.
Instructions
- COOK SPAGHETTI: Bring a large pot of salted, cold water to a boil. Cook spaghetti according to the package instructions until al dente or the consistency you like. Drain, reserving 1/2 cup/118 ml pasta liquid. Put pasta back in pot and cover to keep warm.
- MAKE SAUCE: While pasta is cooking, in a medium skillet or sauce pan, heat oil to medium high heat, add red pepper and green onions. Saute for 2 minutes. Add olives, basil, tomatoes, garlic, salt, chili flakes and lemon juice - saute for 4-5 more minutes. If tomatoes are very watery, cook an extra 1-2 minutes. Add spinach and basil, stirring just until wilted, about 1 minute.
- COMBINE PASTA AND SAUCE: Add pasta to sauce and mix well, incorporating a bit of pasta liquid at a time to moisten if needed (i.e. if pasta is too dry). Taste and adjust seasonings. Garnish with optional suggestions listed in the ingredients. Alternatively, add tofu, roasted shrimp or grilled chicken pieces if desired.
Notes
- Pasta options - I use spaghetti, spaghettini, angel hair pasta or capellini but any pasta will work. A few examples are penne, zitti, fusilli, orecchiette, and orzo. Whole grain pasta has lower calories and higher fiber.
- Olives: I use black Kalamata olives, but so many others would work well too. Here's a great beginners guide to olives by Serious Eats.
- Tomato options: Use a whole chopped tomato or cherry tomatoes cut in half. You can even use a small can of whole tomatoes, well-drained. Squeeze out some of the seeds and juice.
- Variations for vegetables: eggplant, artichoke hearts, mushrooms, green beans, zucchini, asparagus.
- Make Ahead: I love leftovers of this pasta dish the next day for lunch because the flavors have time to blend. It will keep in the fridge for 3-4 days. Reheat the pasta in the microwave. Or serve the pasta room temperature or as a cold pasta salad. While technically possible, I don't recommend freezing the spaghetti as the texture could change.
Calories: 369kcal | Carbohydrates: 52g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Sodium: 591mg | Potassium: 641mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5671IU | Vitamin C: 82mg | Calcium: 89mg | Iron: 3mg