Description
This Weeknight Mediterranean Pasta is a vibrant and healthy dish featuring al dente angel hair pasta tossed with burst cherry tomatoes, creamy feta cheese, bright lemon juice, fresh herbs, and briny Kalamata olives. Quick and easy to prepare, it’s perfect for a nutritious and flavorful weeknight meal that’s ready in just 30 minutes.
Ingredients
Main Ingredients
- 12 oz. dry angel hair pasta
- 1/4 cup extra-virgin olive oil
- 1 lb. cherry tomatoes
- 1/2 red onion, thinly sliced
- 3 garlic cloves, minced
- 3/4 tsp. dried oregano
- 1/2 tsp. crushed fennel seed
- 1/4 tsp. crushed red pepper flakes
- 3 handfuls fresh baby spinach
- 2 Tbsp. fresh lemon juice
- 2 tsp. finely chopped fresh rosemary
- 3/4 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/2 cup feta cheese, crumbled
- 1/3 cup pitted Kalamata olives
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add angel hair pasta and cook until al dente, approximately 2 to 3 minutes. Before draining, reserve 1 cup of the pasta cooking water and set aside. Drain the pasta and return it to the pot.
- Sauté Tomatoes and Onion: While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the cherry tomatoes and thinly sliced red onion. Cook for 6 to 8 minutes until the tomatoes burst and the onions soften, stirring occasionally to prevent sticking.
- Add Aromatics and Spinach: Stir in the minced garlic, dried oregano, crushed fennel seed, and crushed red pepper flakes. Cook for 2 minutes until fragrant. Then add the fresh baby spinach and cook for 1 to 2 minutes, stirring constantly until the spinach wilts.
- Season the Mixture: Stir in the fresh lemon juice, finely chopped rosemary, kosher salt, and black pepper until well combined. Remove the skillet from heat.
- Toss Pasta with Sauce: Pour the tomato and spinach mixture into the pot with the cooked pasta. Slowly stream in the reserved 1 cup of pasta cooking water while tossing constantly with tongs to create a light sauce that clings to the pasta evenly.
- Add Feta and Olives: Stir in the crumbled feta cheese and pitted Kalamata olives until evenly distributed throughout the pasta.
- Serve: Divide the pasta evenly among 6 bowls. Optionally, garnish with additional fresh herbs or feta cheese and serve immediately for a fresh, vibrant meal.
Notes
- Use freshly chopped herbs for the best flavor.
- Be careful not to overcook the spinach; it should just wilt.
- If you prefer a spicier dish, increase the red pepper flakes to taste.
- To make this dish vegan, omit the feta cheese or substitute with a plant-based alternative.
- The reserved pasta water helps create a silky sauce by loosening the tomato and spinach mixture.
- Leftovers can be stored in an airtight container and refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
