This Mediterranean pasta brings together tender broccoli rabe, briny olives, and creamy feta for a quick, flavorful, and healthy weeknight dinner packed with Mediterranean goodness.
For more easy Mediterranean dinners, check out our Mediterranean lentil soup, cabbage bean stew, chopped chickpea salad, and Greek chickpea patties.
Why You’ll Love this Greek-Inspired Pasta Recipe
If you love fresh and flavorful meals, this Mediterranean pasta will quickly become a favorite 🍋. It’s a simple, Greek-inspired pasta recipe that combines tender broccoli rabe, briny olives, and creamy feta for a wholesome and satisfying meal.
We came up with this recipe in Pesaro, where Louise and I spend most of the year by the Mediterranean Sea 🌊. The local markets, brimming with sun-dried tomatoes, fresh greens, and golden olive oil, inspired us to make a pasta that’s both comforting and light.
Packed with fiber-rich vegetables and naturally low in saturated fat, this dish fits beautifully into a Mediterranean-style eating pattern that celebrates simplicity and balance.
Whether you are craving an easy Mediterranean pasta or a healthy vegetarian dinner, this recipe brings the taste and spirit of the sea straight to your table 🥦.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Pasta: Casarecce holds the sauce beautifully, but you can use penne, fusilli, or rigatoni for a similar bite. For a simple weeknight pasta, whole wheat or gluten-free options work well too.
- Broccoli rabe: Adds a slightly bitter, earthy note that balances the rich flavors. Substitute with broccoli florets, broccolini, or even kale for a milder taste. This makes a wonderful Mediterranean broccoli pasta variation.
- Olive oil: Use extra virgin olive oil for that signature Mediterranean aroma and heart-healthy fats.
- Garlic: Crushed fresh garlic brings depth and warmth to the dish. Garlic powder or roasted garlic can be used if you are out of fresh cloves.
- Red pepper flakes: Add gentle heat and balance to the pasta. You can skip them for a milder taste or use a pinch of cayenne or chili oil instead.
- Sun-dried tomatoes: Best if packed in oil. They are meaty and bring chewy texture and tangy sweetness. Try roasted cherry tomatoes or chopped fresh tomatoes with a drizzle of olive oil for a fresher twist.
- Olives: Kalamata or Taggiasca are best for a bold, briny taste. Swap with green Castelvetrano olives or capers for a fun twist on pasta with olives and feta.
- Feta cheese: Crumbly, salty, and creamy. Substitute with goat cheese, ricotta salata, or non-dairy feta for a vegan option.
How to Make Mediterranean Pasta
Step 1: Prepare the Broccoli Rabe
If your broccoli rabe is fresh, trim the thicker stems, rinse well, and chop the leaves and florets into smaller pieces. If using frozen broccoli rabe, skip the trimming and rinsing.
Step 2: Cook the Vegetables
Heat olive oil in a large skillet over medium heat. Add grated garlic and red pepper flakes, and sauté for 1 minute until fragrant. Add the broccoli rabe, salt, and a splash of water, then cover and simmer for about 15 minutes until tender. Stir in chopped sun-dried tomatoes and pitted olives for that classic Mediterranean pasta flavor.
Step 3: Cook and Combine the Pasta
In the meantime, boil the pasta in salted water according to package directions, but stop one minute early. Reserve one cup of pasta water, drain the pasta, and add it to the skillet. Pour in a little pasta water and toss everything together for about a minute until the sauce lightly coats the noodles.
Step 4: Add the Feta and Finish
Turn off the heat and crumble in most of the feta cheese. Toss to combine, then taste and adjust with more olive oil, salt, or red pepper flakes. Serve with extra feta on top, a sprinkle of black pepper, and a touch of lemon zest for a bright, healthy Mediterranean dinner.
Tips
- Cook pasta al dente: Stop cooking the pasta one minute before the package time. It will finish cooking in the pan and absorb the flavors of the sauce.
- Save pasta water: The starchy water helps the sauce cling to the noodles and creates a silky finish without adding cream.
- Add ingredients in layers: Start with garlic and chili for depth, then build flavor with broccoli rabe, sun-dried tomatoes, and olives. This layering keeps the flavors bright and balanced.
- Use good olive oil: Extra virgin olive oil adds richness and ties all the Mediterranean flavors together.
- Crumbled feta last: Add feta at the end so it melts slightly but doesn’t disappear into the sauce.
- Finish with lemon zest: A bit of lemon zest adds brightness and lifts the flavors of your quick Greek pasta dish.
- Customize it: Mix in chickpeas for protein or add cherry tomatoes for sweetness. This pasta is easy to adapt to what you have at home.
Frequently Asked Questions
Yes, broccoli florets or broccolini work perfectly. They have a milder flavor and make the pasta more family-friendly, especially if you are new to cooking Mediterranean broccoli pasta.
Casarecce is ideal because it holds the sauce beautifully, but penne, fusilli, or rigatoni are great substitutes. You can even use whole wheat or gluten-free pasta for a lighter option.
Absolutely. Just use non-dairy feta or skip the cheese entirely and add a drizzle of extra virgin olive oil for creaminess.
Yes, this is a flexible healthy Mediterranean dinner. You can add chickpeas, white beans, or grilled tofu for extra protein while keeping it vegetarian. Or try rotisserie chicken if you are not vegetarian.
Store the pasta in an airtight container in the fridge for up to 3 days. Add a splash of water or broth before reheating to revive the sauce.
More Easy Mediterranean Dinners
- Mediterranean chickpea soup
- Quinoa salad with life-changing marinade
- Quick red lentil soup
- Mediterranean pumpkin soup
- Spiced lentil soup (high-fiber)
- Smashed broccoli pasta
- Creamy red lentil soup
- Mediterranean mushroom pasta
If you tried this Mediterranean pasta recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Mediterranean Pasta (Greek-Inspired Dinner)
Ingredients
- 12 ounces pasta we used casarecce – rotini, fusilli, rigatoni or another short pasta work too
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic
- ¼ teaspoon red pepper flakes plus black pepper to taste
- 1½ pounds broccoli rabe fresh or frozen, or substitute broccoli florets or broccolini
- ½ teaspoon salt or more to taste
- ½ cup sun-dried tomatoes in oil drained and chopped
- ½ cup pitted olives Kalamata or Taggiasca
- 4 ounces feta cheese or more to taste
- 1 zested lemon optional
Instructions
- Prepare the Broccoli Rabe: Trim and chop 1½ pounds broccoli rabe into smaller pieces, removing thick stems. Rinse well if using fresh. If using frozen broccoli rabe, you can skip this step.
- Cook the Vegetables: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 2 cloves garlic (grated) and ¼ teaspoon red pepper flakes, and cook for 1 minute until fragrant. Add the broccoli rabe, ½ teaspoon salt, and a splash of water. Cover and simmer for 10 to 15 minutes until tender, stirring occasionally. Stir in ½ cup sun-dried tomatoes in oil (drained and chopped) and ½ cup pitted olives.
- Cook and Combine the Pasta: Boil 12 ounces pasta in salted water until just shy of al dente. Reserve one cup of pasta water, then drain. Add the pasta to the skillet with a splash of the reserved water and toss for about a minute until coated in the sauce.
- Add the Feta and Finish: Turn off the heat and crumble in 4 ounces feta cheese. Toss gently, then taste and adjust seasoning with olive oil, salt, or chili flakes. Serve warm with extra feta, black pepper, and 1 zested lemon on top.
Notes
- Pasta → Penne, fusilli, or rigatoni work great too. For a lighter option, use whole wheat or gluten-free pasta.
- Broccoli rabe → Swap with broccoli florets, broccolini, or kale for a milder and more balanced flavor.
- Olive oil → Use avocado oil or light olive oil if you prefer a subtler taste.
- Garlic → Substitute with garlic powder, roasted garlic, or even shallots for a sweeter flavor.
- Red pepper flakes → Use cayenne, chili oil, or smoked paprika for a gentle spicy kick.
- Sun-dried tomatoes → Replace with roasted cherry tomatoes or chopped fresh tomatoes mixed with olive oil.
- Olives → Try green Castelvetrano olives, black olives, or capers for a salty Mediterranean twist.
- Feta cheese → Replace with goat cheese, ricotta salata, or non-dairy feta for a vegan version.
- Cook pasta al dente: Stop one minute before the package time so it finishes cooking in the sauce.
- Save pasta water: The starchy water helps the sauce coat the noodles for a silky finish.
- Add ingredients in layers: Start with garlic and chili, then build flavor with broccoli rabe, sun-dried tomatoes, and olives.
- Use good olive oil: Extra virgin olive oil brings richness and ties all the Mediterranean flavors together.
- Crumbled feta last: Add feta at the end so it softens slightly without disappearing into the sauce.
- Finish with lemon zest: A sprinkle of lemon zest brightens and lifts the flavors of your quick Greek pasta dish.
- Customize it: Add chickpeas for protein or cherry tomatoes for sweetness depending on what you have at home.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.