15 Minutes Greek Pasta
Greek Pasta is loaded with a mixture of al dente noodles and Mediterranean vegetables that have been mixed in a creamy, light sauce made with feta and herbs. A delicious vegetarian dinner that can be prepared in little over 15 minutes, it’s ideal for Meatless Monday or any other family night.
Greek Pasta Ingredients
- 16 ounces of al dente pasta (save 1/2 cup of pasta water!)
- Olive oil, 1 tbsp
- 6 finely sliced garlic cloves
- Oregano, dry, 1 teaspoon
- one tablespoon of dried thyme
- feta cheese, 8 oz.
- 1.5 cups thick cream
- 1/2 cup of pasta water
- 1 pint of halved grape tomatoes
- 1 (4.8 oz) container of ripe olives and 1 (15 oz) can of quartered, drained artichoke hearts
Greek Pasta Garnish
- grated freshly chopped parsley Feta with parmesan crumbles
- In a large pot, heat olive oil over medium heat.
- Salt and pepper to taste, along with garlic, oregano, and thyme. Stir frequently while cooking for one minute.
- In the pan, add the heavy cream and feta cheese. Stir for about 2 to 3 minutes, or until the feta largely melts and the sauce forms, then reduce the heat to medium-low.
- Toss the pasta in the pan with half the pasta water until it is evenly coated. As needed, add more pasta water.
- To the pan, add olives, tomato, and artichoke hearts. Sprinkle with salt and pepper to taste.
- Sprinkle with parsley and Parmesan, serve, and stir to combine. Cook for about a minute or until everything is warmed through.
- Add salt to the pasta water. Before adding the pasta, I like to salt the water as soon as it comes to a boil. I add at least one and two tablespoons, most likely more. Although this may seem like a lot, it is the only opportunity to season the pasta. The saltiness of your pasta water should resemble that of the ocean.
- Only cook the pasta to al dente mode. Typically, I follow the instructions to cook the pasta and cook it for 1-2 minutes less than the lowest recommended time. Therefore, if the cook time is between 9 and 11 minutes, I will begin checking the pasta for doneness around the 7-8 minute mark. You maintain that it should be delicate, yet at the same time have somewhat of a chomp!
- When you drain the pasta, keep half of the water. To thin the sauce, reserve half a cup of the pasta water after straining. Because it is the most effective method for ensuring that your sauce adheres to your noodles and is starchy and delicious, pasta water is frequently referred to as “liquid gold. “The sauce is able to adhere to the noodles and cover every surface because the pasta water thins it out.
- If you can, look for the block-shaped feta cheese. Compared to pre-crumbled feta cheese, it appears to melt into the sauce more easily. I find that the block of cheese has more flavor as well as more moisture.
- Any pasta you have on hand can be used. This dish is suitable for pasta of any kind! This dish works well with penne, rigatoni, and macaroni pasta shortcuts. However, longer pasta varieties like spaghetti, linguine, and bucatini will also be used.
- Alter the vegetables as you see fit. You can adjust the proportions of the vegetables in this Greek pasta to suit your family’s preferences. When I have sun-dried tomatoes on hand, I love to substitute them for grape tomatoes.