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Weeknight Mediterranean Pasta Recipe

Weeknight Mediterranean Pasta

This healthy Mediterranean Pasta is filled with burst tomatoes, creamy feta cheese, lemon, and fresh herbs. So quick and easy to throw together, it's the ultimate weeknight pasta.
Course Dinner, Main Course
Cuisine Mediterranean
Diet Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 390kcal


  • Large stockpot or Dutch oven
  • Large skillet


  • 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


  • Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Prior to draining, remove 1 cup of pasta cooking water; set aside. Drain pasta, and add back to pot.
  • Meanwhile, heat olive oil in a large skillet over medium-high heat. Once hot, add tomatoes and onion; cook 6 to 8 minutes, until the tomatoes burst and onion softens. 
    Add garlic, oregano, fennel seeds, and red pepper flakes; cook 2 minutes, until aromatic. Add spinach; cook 1 to 2 minutes, stirring constantly, until wilted. Stir in lemon juice, rosemary, salt, and pepper.
  • Pour tomato mixture into pot with cooked pasta, and slowly stream in 1 cup reserved pasta cooking water, tossing constantly with a set of tongs. Continue tossing until a light sauce comes together and clings to the pasta. Stir in feta cheese and olives.
    Divide pasta evenly into 6 bowls, and top with additional herbs and/or cheese, if desired. 



Enjoy pasta as is, or add seared shrimp or scallops, canned flaked tuna, chickpeas, or shredded rotisserie chicken for extra protein. 
Store: Transfer leftovers to an airtight container and refrigerate for up to 4 days. 
Reheat: Warm gently in the microwave with a splash of water or broth to keep the pasta from drying out.


Serving: 1.5cups | Calories: 390kcal | Carbohydrates: 49g | Protein: 12g | Fat: 16g | Saturated Fat: 3g | Sodium: 750mg | Fiber: 3g | Sugar: 5g