Best Mediterranean Garden Spaghetti Recipes

EASY PASTA PRIMAVERA RECIPE

Easy Pasta Primavera Recipe image

Simple pasta primavera with roasted vegetables and dressed in a light sauce using the pasta cooking water, extra virgin olive oil, lemon zest and a little Parmesan cheese. I use a medley of vegetables, and you can feel free to change them up depending on what is in season! This is a great way to keep your primavera exciting and delicious. If you want to add some extra protein, throw in some quick lemon chicken or grilled shrimp skewers.

Provided by Suzy Karadsheh

Number Of Ingredients 16

Ingredients

2 zucchini, (halved length-wise and sliced (half moons))
2 yellow squash, (halved length-wise and sliced (half moons))
2 to 3 carrots, (peeled and cut into short sticks)
1 red bell pepper, (cored and sliced into thin sticks)
1 yellow or orange bell pepper, (cored and sliced into thin sticks)
1 red onion, (halved and sliced (half moons))
3 large garlic cloves, (minced)
1 tbsp dried oregano, (more for later)
1 ½ tsp fresh thyme, (more for later)
Kosher salt
Black pepper
Extra virgin olive oil
12 ounces short pasta of your choice
8 oz grape tomatoes, (halved)
Zest of 1 large lemon
½ cup Parmesan cheese, (more to your liking)

Steps:

Heat oven to 450 degrees F.
Place the vegetables in a large mixing bowl. Add garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle a good amount of extra virgin olive oil. Toss to coat.
Transfer the vegetables to a large sheet pan (or two if needed). Spread them out well. Roast in heated oven for about 20 minutes (stirring half-way through).
While the vegetables are roasting, cook the pasta in salted boiling water according to package (about 10 to 12 minutes). Reserve some of the pasta cooking water. Drain pasta.
Transfer pasta to a large bowl and season with salt and pepper, and if you like, a little oregano and fresh thyme. Add the vegetables in. Add the tomatoes and lemon zest. Add a bit of the pasta cooking water, a bit of extra virgin olive oil. Toss to combine.
Sprinkle Parmesan cheese and serve immediately.

Nutrition Facts : Calories 302.8 kcal, Carbohydrate 52.1 g, Protein 13.2 g, Fat 3.6 g, SaturatedFat 1.7 g, Cholesterol 5.7 mg, Sodium 162 mg, Fiber 5.8 g, ServingSize 1 serving

SIMPLE MEDITERRANEAN OLIVE OIL PASTA

Simple Mediterranean Olive Oil Pasta image

Simple, tasty olive oil pasta loaded with Mediterranean flavors.

Provided by The Mediterranean Dish

Time 19m

Number Of Ingredients 14

Ingredients

1 lb thin spaghetti
1/2 cup Early Harvest Greek Extra Virgin Olive Oil (or Private Reserve Extra Virgin Olive Oil)
4 garlic cloves, crushed
Salt
1 cup chopped fresh parsley
12 oz grape tomatoes, halved
3 scallions (green onions), top trimmed, both whites and greens chopped
1 tsp black pepper
6 oz marinated artichoke hearts, drained
1/4 cup pitted olives, halved
1/4 cup crumbled feta cheese, more if you like
10-15 fresh basil leaves, torn
Zest of 1 lemon
Crushed red pepper flakes, optional

Steps:

Follow package instructions to cook thin spaghetti pasta to al dente (mine took 6 minutes to cook in plenty of boiling water with salt and olive oil).
When pasta is almost cooked, heat the extra virgin olive oil in a large cast iron skillet over medium heat. Lower the heat and add garlic and a pinch of salt. Cook for 10 seconds, stirring regularly. Stir in the parsley, tomatoes and chopped scallions. Cook over low heat until just warmed through, about 30 seconds or so.
When the pasta is ready, remove from heat, drain cooking water and return to its cooking pot. Pour the warmed olive oil sauce in and toss to coat thoroughly. Add black pepper and toss again to coat.
Add the remaining ingredients and toss one more time. Serve immediately in pasta bowls, and if you like, top each with more basil leaves and feta. Enjoy!

Nutrition Facts : ServingSize Small bowl, Calories 389 calories, Sugar 3.8 g, Sodium 84 mg, Fat 16.6 g, SaturatedFat 3.2 g, TransFat 0 g, Carbohydrate 51.1 g, Fiber 4 g, Protein 10.7 g, Cholesterol 5.6 mg

LIGHTER MEDITERRANEAN PASTA BAKE

Lighter Mediterranean Pasta Bake image

Next time you're craving a comforting casserole loaded with chicken, veggies and just enough cheese to make it feel decadent, we recommend giving this recipe a try. It's a lightened-up take on a favorite recipe, our Mediterranean Chicken Pasta Bake. Like the original, this lighter version features perfectly browned chicken, bowtie pasta and the sun-ripened flavors of tomatoes, olives and artichokes featured in the original-but we also added in a few more veggies and trimmed down the cheese. The result is a dish that's full-flavored and comforting. When it comes out of the oven all warm and melty, no one will guess this dinner comes in under 400 calories per serving!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 8

Number Of Ingredients 13

Ingredients

8 oz uncooked bowtie pasta (about 3 cups)
1 tablespoon olive oil
1 lb boneless skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1 cup chopped onions
1 small zucchini, cut in half lengthwise and into 1/4-inch slices (about 1 1/2 cups)
2 jars (6 oz each) Progresso™ imported marinated artichoke hearts, drained and chopped
2 cups Muir Glen™ organic tomato basil pasta sauce (from 25.5-oz jar)
1/2 cup heavy whipping cream
1 cup halved cherry tomatoes
1/4 cup sliced kalamata olives
1/2 cup grated Parmesan cheese

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package. Add to large bowl.
In 12-inch nonstick skillet, heat 1 teaspoon oil over medium-high heat. Toss chicken with Italian seasoning and salt; cook 8 to 10 minutes, stirring occasionally, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Transfer to bowl with pasta.
In same skillet, heat remaining 2 teaspoons oil over medium heat; add onions and zucchini. Cook 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in artichokes, pasta sauce and whipping cream; heat 3 to 4 minutes or until heated through.
Carefully add sauce to bowl of pasta and chicken; stir until well combined. Spoon mixture into baking dish; top with tomatoes, olives and Parmesan cheese. Cover baking dish with foil; bake 25 minutes. Uncover; bake 10 to 15 minutes or until bubbly and lightly browned.

Nutrition Facts : Calories 390, Carbohydrate 34 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 6 g, Protein 22 g, SaturatedFat 7 g, ServingSize About 1 1/3 Cups, Sodium 680 mg, Sugar 5 g, TransFat 0 g

MEDITERRANEAN GARDEN SPAGHETTI

Mediterranean Garden Spaghetti image

The perfect quick and easy meal, using garden fresh ingredients, for busy summer nights!

Provided by Jennifer Coduto

Categories Other Main Dishes

Time 30m

Number Of Ingredients 10

Ingredients

1 lb pkg spaghetti, cooked al dente per package instructions
1/2 c olive oil, divided
2 Tbsp finely chopped garlic
1 c chopped scallions
1/4 c chopped fresh basil
2 c halved grape tomatoes
1 tsp salt
1 tsp black pepper
2 avocados, peeled and flaked
1 c feta cheese

Steps:

1. Heat 1/4 cup olive oil in large skillet. Sautee garlic, scallions, basil and tomatoes over medium heat for 5 minutes.
2. Put cooked and drained spaghetti in large serving bowl. Pour sauteed tomato mixture over spaghetti, add remaining olive oil, avocado and feta cheese and toss together.