Greek Pasta Dinner
Transport your taste buds straight to the Mediterranean with this vibrant Greek Pasta Dinner, a quick and flavorful meal perfect for busy weeknights. Featuring tender penne pasta tossed in a light, zesty dressing of extra-virgin olive oil, lemon, and oregano, this dish is brimming with fresh, wholesome ingredients like cherry tomatoes, baby spinach, and kalamata olives. Crumbled feta cheese and thinly sliced red onion add creamy and tangy notes, while a sprinkle of fresh parsley elevates the presentation. Ready in just 35 minutes, this easy one-skillet recipe is a delightful fusion of hearty pasta and classic Greek flavors, making it an ideal choice for a crowd-pleasing vegetarian dinner. Serve it warm or at room temperature for a versatile dish that's as satisfying as it is refreshing!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 3 tbsp extra-virgin olive oil
- 2 pieces garlic cloves, minced
- 1.5 cups cherry tomatoes, halved
- 0.5 cup kalamata olives, pitted and halved
- 4 cups baby spinach
- 0.75 cup feta cheese, crumbled
- 0.5 cup red onion, thinly sliced
- 1 tsp dried oregano
- 1 piece lemon, juiced
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set it aside.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the cherry tomatoes and cook for 3-4 minutes, stirring occasionally, until they begin to soften and release their juices.
Stir in the kalamata olives and baby spinach. Cook for another 2-3 minutes, allowing the spinach to wilt.
Reduce the heat to low and add the cooked pasta to the skillet. Toss to combine, adding the reserved pasta water a few tablespoons at a time if the mixture looks dry.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, dried oregano, lemon juice, salt, and black pepper. Pour this dressing over the pasta and toss to coat evenly.
Remove the skillet from heat and fold in the crumbled feta cheese and sliced red onion.
Taste and adjust seasoning with more salt or pepper if needed. Garnish with chopped parsley if desired.
Serve the Greek Pasta Dinner warm or at room temperature and enjoy!
Nutrition Facts
Calories |
2471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.0 g | 146% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 5940 mg | 258% | |
| Total Carbohydrate | 295.6 g | 107% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 15.4 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1126 mg | 87% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 1700 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
