Vegetarian Mediterranean pasta is a quick weeknight meal perfect for meatless nights! It’s bright and vibrant from the multi-colored bell peppers and full of flavor from the marinated artichokes, feta, and kalamata olives. And it comes together in a snap!
Lately I’ve been all about veggie forward, quick meals with big flavors! I have more in development (it’s been fun working on them!), and today I have an awesome quick pasta dish full of artichokes and bell peppers. A little chopping, open some jars and packages, and you’ll have dinner on the table.
I don’t know about you, but I’ve long been a fan of having meatless nights on a regular basis. We often have vegetarian meals 2-3 nights a week and mix up the rest of the meals with nights more veggie forward meals (where there is meat but it’s in the background) and nights of fish and seafood.
This is all in keeping with the Mediterranean Diet. More vegetables and fruits, more whole foods and grains, more seafood, with fewer treats and meats.
This can be difficult if you don’t have a variety of great Mediterranean friendly meals in your back pocket to pull as you meal plan the week. And that’s where recipes like this vegetarian pasta come in! It’s a great recipe which can slip right into your regular meals.
How do you make vegetarian Mediterranean pasta?
To make vegetarian Mediterranean pasta cook your pasta then toss it with a sauce of olive oil, vegetables, and herbs along with some of the pasta water.
This recipe is a simple variation on spaghetti aglio e olio with added vegetables and extras to make it a complete meal. I do have a few tips for you keep in mind.
More Vegetarian Mains for the Mediterranean Diet
I have a number of great vegetarian main courses which would fit right into eating in the Mediterranean way. Here are few to get you started. If you want more, check out my vegetarian mains category.
If you try my recipe for Vegetarian Mediterranean Pasta, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.
– Happy Eating, Annemarie
Vegetarian Mediterranean Pasta with Feta and Artichokes
- 1 lb spaghetti
- 1/4 cup extra virgin olive oil, divided
- 1 lb bell peppers, assorted colors
- 1 12-oz jar marinated artichoke hearts, drained
- 1/2 cup pitted kalamata olives, halved
- 1/2 cup chopped fresh parsley
- 4 cloves garlic, minced
- 2 scallions, sliced
- 1/2 tsp red pepper flakes
- 2 tbsp fresh lemon juice
- kosher salt and black pepper, to taste
- 6 oz feta cheese, crumbled
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions.
- Scoop out and reserve 1 cup of the pasta water. Drain the spaghetti.
- While the spaghetti is cooking make the sauce.
- In a large skillet, heat 1 tablespoon of the olive oil on medium high until shimmering.
- Add the sliced bell peppers and saute until they are a little browned around the edges, about 5 minutes.
- Turn the heat down to low and add the artichokes, olives, parsley, garlic, scallions, and red pepper flakes along with the rest of the olive oil. Saute for 2-3 minutes. Set the sauce aside until the pasta is done.
- Once the spaghetti is cooked, add the drained pasta and 1/2 cup of the pasta water to the skillet with the sauce.
- Toss and simmer together until the sauce thickens and clings to the pasta. If you don't have enough liquid, add more of the pasta water.
- Stir in the fresh lemon juice.
- Taste and add salt and/or pepper as needed.
- Serve topped with the crumbled feta.
- Bell Peppers: I used mini bell peppers in yellow, orange, and red for the recipe.
- Spaghetti: You can switch to other shapes such as your favorite short pasta or a fettuccine. Just don't use a very thin pasta (such as capellini) since it will soak up too much sauce.
- Spice: If you are sensitive to spice, back off on the red pepper flakes or serve them at the table for people to add as they wish.
- Chickpeas: If you want more protein in the meal, add a drained and rinsed can of chickpeas to the skillet with the artichokes.