Mediterranean Pasta with Feta and Olives
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Mediterranean spaghetti tossed with tomatoes, olives, artichokes, feta, and fresh herbs in an olive oil base. Vegetarian, flavorful, and perfect for a simple midweek dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 250 g (9 oz) linguine
- 1 tablespoon olive oil
- 1 large red onion, finely diced
- 2 large garlic cloves, finely chopped
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red chilli flakes
- 1 x 400 g (14 oz) can chopped tomatoes
- 2 tablespoons fresh parsley, finely chopped
- 100 g (3.5 oz) Kalamata olives, pitted and roughly chopped
- 100 g (3.5 oz) artichokes, drained and quartered
- 100 g (3.5 oz) feta cheese, cut int bite-size pieces
- 6-8 fresh basil leaves, roughly shredded
- Freshly ground black pepper to taste
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 778mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 425mg
- Calcium
- 185mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 778MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.