Description
This 20-minute, one pot Greek pasta is loaded with vegetables and Mediterranean flavors including olive oil, fresh dill, and crumbled feta cheese. A perfect quick and healthy main dish for weeknights.
Ingredients
- 16 oz. linguine, uncooked
- 6 cups vegetable broth
- 1 small red onion, diced
- 4 cloves garlic, minced
- 1/2 cup pitted green olives
- 1/2 cup pitted black olives
- 1 pint grape tomatoes
- 1 (15 oz.) can artichoke hearts
- 1/2 cup fresh chopped dill (+ more for garnish)
- 1/2 cup crumbled feta (+ more for garnish)
- Salt and pepper to taste
Instructions
- In a large pot, combine linguine, vegetable broth, red onion, garlic, olives, grape tomatoes, and artichoke hearts. Add a couple large pinches of salt and a pinch of pepper. Stir to combine.
- Turn heat to high and bring to a simmer.
- Simmer uncovered over medium-low heat for 10–12 minutes until pasta is al dente and most liquid has been absorbed.
- Stir in fresh dill and crumbled feta. The feta will melt and coat the pasta in a light sauce.
- Garnish with additional dill and feta before serving.
Notes
- Serve immediately for the best flavor and texture.
- Add extra vegetables like spinach or zucchini for more color and nutrition.
- Can be paired with a light side salad or bread.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: Mediterranean/Greek