Haloumi Pasta
Transform your weeknight dinners with this vibrant and flavor-packed Haloumi Pasta, a Mediterranean-inspired dish that combines golden, seared haloumi cheese, garlic-sautéed zucchini, and burst cherry tomatoes tossed in a light, citrusy sauce. Perfectly paired with your favorite pasta shape, this recipe is infused with fragrant fresh basil and a hint of red chili flakes for a gentle kick. The creamy haloumi adds a rich, salty contrast, while a splash of pasta water binds everything together in a luscious, glossy finish. Ready in just 35 minutes, this vegetarian pasta is ideal for busy nights yet elegant enough for entertaining. Top it with a sprinkle of Parmesan for extra indulgence, and enjoy this beautifully balanced meal with Mediterranean charm!
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Recipe Information
Ingredients
- 300 g pasta (e.g. penne, rigatoni, or spaghetti)
- 250 g haloumi cheese
- 250 g cherry tomatoes
- 1 zucchini
- 3 tbsp olive oil
- 3 garlic cloves
- 0.5 tsp red chili flakes
- 1 tsp lemon zest
- 10 fresh basil leaves
- to taste salt
- to taste black pepper
- 50 g Parmesan cheese (optional, for serving)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.
While the pasta cooks, cut the haloumi into 1cm-thick slices, then pat the slices dry with a paper towel.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the haloumi slices and cook for 2-3 minutes on each side, until golden brown. Remove from the skillet and set aside.
In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the garlic (minced) and red chili flakes, cooking for 1 minute until fragrant.
Slice the zucchini into thin half-moons and add them to the skillet. Sauté for 3-4 minutes until slightly softened.
Add the cherry tomatoes (halved) to the skillet and cook for another 2-3 minutes until they start to soften and release their juices.
Return the cooked pasta to the skillet. Toss everything together, adding a splash of the reserved pasta water to create a light sauce.
Cut the cooked haloumi into smaller pieces or strips and fold them gently into the pasta.
Stir in the lemon zest, roughly chop the basil leaves, and season with salt and black pepper to taste.
Serve immediately, garnished with additional fresh basil and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 14.5 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 1432 mg | 62% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 3.4 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1043 mg | 80% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 370 mg | 8% | |
*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.
