Mediterranean Wild Rice Pasta with Sun Dried Tomatoes
Elevate your weeknight dinners with this vibrant Mediterranean Wild Rice Pasta with Sun-Dried Tomatoes! This recipe combines the nutty flavor of wild rice pasta with the bold, tangy pop of sun-dried tomatoes and kalamata olives, creating a perfect balance of freshness and indulgence. Packed with tender garlic-sautéed spinach, creamy crumbled feta, fragrant basil, and a hint of crushed red pepper for a gentle kick, this dish is a wholesome yet decadent Mediterranean-inspired meal. A finishing touch of zesty lemon juice and extra virgin olive oil ties all the flavors together, giving it a light, refreshing feel. Quick to prepare in just 30 minutes, it’s a gluten-free, vegetarian favorite that's perfect for a satisfying dinner or a crowd-pleasing party dish. Garnish with extra feta or fresh basil for a stunning presentation that tastes as good as it looks! Keywords: Mediterranean wild rice pasta, sun-dried tomatoes, easy pasta recipes, gluten-free pasta recipe, vegetarian dinner ideas.
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Recipe Information
Ingredients
- 12 oz wild rice pasta (fusilli or penne)
- 1 cup sun-dried tomatoes (packed in oil, drained and sliced)
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic cloves, minced
- 4 cups fresh spinach
- 0.5 teaspoon crushed red pepper flakes
- 0.5 cup kalamata olives, halved
- 0.75 cup feta cheese, crumbled
- 2 tablespoons fresh basil, chopped
- 2 tablespoons lemon juice
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil, and cook the wild rice pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute, being careful not to burn it.
Stir in the sun-dried tomatoes and crushed red pepper flakes, cooking for another 2 minutes to allow the flavors to meld.
Add the fresh spinach and cook until just wilted, about 2-3 minutes.
Stir in the halved kalamata olives and cooked pasta. If the pasta looks dry, add a splash of the reserved pasta water to loosen it up.
Remove the skillet from heat and stir in the crumbled feta cheese, chopped basil, and lemon juice.
Drizzle with the remaining 1 tablespoon of olive oil and season with salt and black pepper to taste.
Serve warm, garnished with additional basil or feta, if desired.
Nutrition Facts
Calories |
3532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.8 g | 272% | |
| Saturated Fat | 50.6 g | 253% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 5611 mg | 244% | |
| Total Carbohydrate | 345.7 g | 126% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 37.7 g | ||
| Protein | 71.8 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1298 mg | 100% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 3982 mg | 85% | |
*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.
