Best Mediterranean Whole Wheat Pasta Toss Recipes

MEDITERRANEAN PASTA

Mediterranean Pasta image

Mediterranean Pasta with tomatoes, artichoke, garlic, and lemon. A fast, healthy pasta recipe that's easy to make and filled with bright flavor! Keep the recipe vegetarian or serve with chicken or shrimp. A nutritious all-in-one meal.

Provided by Erin Clarke / Well Plated

Time 20m

Number Of Ingredients 12

Ingredients

1 tablespoon kosher salt (plus 1 teaspoon, divided)
6 ounces whole wheat angel hair pasta (whole wheat spaghetti, or similar whole wheat noodles (I recommend DeLallo whole wheat pasta))
4 cloves garlic
2 cups grape tomatoes (or cherry tomatoes)
1 can quartered artichoke hearts ((14 ounces))
1 can whole pitted black olives ((6 ounces))
3 tablespoons good-quality olive oil
1/2 teaspoon ground black pepper
1/4-1/2 teaspoon crushed red pepper flakes
1/4 cup freshly squeezed lemon juice (about 1 lemon)
1/4 cup freshly grated Parmesan cheese
1/4 cup fresh Italian parsley (chopped)

Steps:

Bring a large pot of water to a boil and add 1 tablespoon salt. Cook the pasta until al dente. Reserve 1/2 cup of the pasta water, then drain.
While the water boils and pasta cooks, prep your vegetables and remaining ingredients: mince the garlic; halve the cherry tomatoes; drain and roughly chop the artichokes; drain and slice the olives in half. Once the vegetables start cooking, the recipe goes quickly, so you want to be ready.
Heat the olive oil in a large skillet over medium high heat. Add the tomatoes, garlic, the remaining 1 teaspoon salt, pepper, and crushed red pepper flakes. Cook, stirring frequently, until the garlic is fragrant and the tomatoes begin to break down and release some juices into the oil, 1 to 2 minutes.
Add the pasta to the skillet and toss to coat. Add the artichokes and olives. Drizzle the lemon juice over the pasta. Continue tossing and cook for 1 to 2 minutes, until warmed through. If the pasta seems too dry, add a splash of the reserved pasta water to loosen it. Taste and adjust the salt and pepper as desired. Remove from heat and sprinkle with Parmesan and parsley. Toss once more and enjoy.

Nutrition Facts : ServingSize 1 (of 6), Calories 375 kcal, Carbohydrate 44 g, Protein 10 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 5 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 15 g

MEDITERRANEAN SHRIMP & PASTA TOSS

Mediterranean Shrimp & Pasta Toss image

A toss with feta cheese and vegetables give this shrimp and whole-wheat pasta meal a decidedly Mediterranean flair.

Provided by My Food and Family

Categories Recipes

Time 35m

Yield 4 servings, 2 cup each

Number Of Ingredients 8

Ingredients

1 Tbsp. olive oil
1 medium each: zucchini and yellow squash, sliced (about 3 cups)
3/4 lb. peeled deveined shrimp
3 cups halved cherry tomatoes
1/2 cup KRAFT Lite Zesty Italian Dressing
3 cups whole wheat penne pasta, cooked, drained
1/2 cup chopped fresh basil
3 Tbsp. ATHENOS Crumbled Reduced Fat Feta Cheese

Steps:

Heat oil in large nonstick skillet on medium-high heat. Add zucchini, yellow squash and shrimp; cook 6 to 8 min. or until vegetables are crisp-tender and shrimp turn pink, stirring frequently.
Stir in tomatoes and dressing; cook 2 min. or until heated through, stirring occasionally.
Add pasta and basil; toss to coat. Cook until heated through, stirring occasionally. Sprinkle with cheese.

Nutrition Facts : Calories 470, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 180 mg, Sodium 1280 mg, Carbohydrate 70 g, Fiber 9 g, Sugar 11 g, Protein 35 g