Description
This Greek Pasta is filled with al dente noodles and Mediterranean veggies, tossed in a creamy feta and herb sauce. A quick vegetarian dinner perfect for Meatless Monday.
Ingredients
- 16 oz pasta, cooked al dente (reserve 1/2 cup pasta water)
- 1 tablespoon olive oil
- 6 cloves garlic, thinly sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 8 oz feta cheese
- 1/2 cup heavy cream
- 1/2 cup reserved pasta water
- 1 pint grape tomatoes, halved
- 1 (15 oz) can quartered artichoke hearts, drained
- 1 (4.8 oz) jar ripe olives
- Garnish: fresh parsley, grated Parmesan, crumbled feta
Instructions
- Heat olive oil in a large pot over medium heat.
- Add garlic, oregano, thyme, salt, and pepper; cook 1 minute, stirring frequently.
- Add feta and heavy cream, reduce heat to medium-low, stir 2–3 minutes until feta melts into sauce.
- Add pasta and half the reserved pasta water; toss until coated. Add more water as needed.
- Add tomatoes, artichoke hearts, and olives; season to taste.
- Cook 1 more minute until everything is warmed through.
- Garnish with parsley, Parmesan, and crumbled feta before serving.
Notes
- Salt your pasta water generously for best flavor.
- Cook pasta just until al dente; slightly undercooked for best texture.
- Reserve pasta water to thin out the sauce; it helps the sauce cling to noodles.
- Use block feta for creamier sauce; crumbled feta works too.
- Switch veggies as desired; sun-dried tomatoes work well.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean