This pasta is light, acidic, and so easy to throw together. I stuck with a mediterranean theme using olive oil, red onion, artichoke, kalamata olives, tomatoes, fresh oregano, parsley and feta.
I usually have most of these ingredients on hand which makes it an easy last minute weeknight meal. I don’t always have fresh herbs, but dried will absolutely work as well.
If you like these mediterranean flavors try the mediterranean couscous, greek chicken bowls, or a simple greek salad.
AuthorShannon
Cook pasta according to package instructions
Heat 3 tbsp olive oil over medium heat. Add 1/4 cup thinly sliced red onion, cook until tender. Add 4oz artichoke and 6 oz assorted tomatoes until heated through. Remove from heat. Toss with angel hair pasta and 1 tsp lemon juice.
Top with 1/4 cups feta cheese, 2 tbsp oregano, 1 tbsp parsley, and 1/2 cups kalamata olives.
Ingredients
Directions
Cook pasta according to package instructions
Heat 3 tbsp olive oil over medium heat. Add 1/4 cup thinly sliced red onion, cook until tender. Add 4oz artichoke and 6 oz assorted tomatoes until heated through. Remove from heat. Toss with angel hair pasta and 1 tsp lemon juice.
Top with 1/4 cups feta cheese, 2 tbsp oregano, 1 tbsp parsley, and 1/2 cups kalamata olives.
