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Mediterranean Pasta

  • Non Veg
  • 35 mins
  • Serves 4
  • Easy



If Mediterranean pasta were a movie, it would be a period piece featuring spies and femme fatale characters. Mediterranean pasta is quintessentially what is best about the regional flavors. Artichoke and olive also star in this blockbuster. The artichoke and olive pair off in a quietly thrilling battle to your mouths delight. With a supporting cast of juicy chicken breast, feta cheese, and the people’s choice nominee – bacon! This dish is simple but dangerously good. 

Health Benefits 

Olives, a staple of the Mediterranean diet, have numerous health benefits. Perhaps the most important health benefit is their ability to relieve pain and inflammation in your joints and muscles. They have also been shown to relieve some of the symptoms of arthritis and gout. Olives also contain a chemical component called Oleuropein. Which functions as an antimicrobial and antibacterial agent for the body. While healthy, olives may have a side-effect; they contain an allergen that may cause a reaction, so be careful! 


Per Serving:

Total Fat: 26.6g

Saturated Fat: 8g

Cholesterol: 111mg

Sodium: 911mg

Potassium: 487mg

Total Carbohydrates: 50.8g

Dietary Fiber: 5g

Protein: 45.3g

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How to Make Mediterranean Pasta

  1. Bring a large pot of lightly salted water to a boil.
  2. Add linguine and cook for 8 to 10 minutes or until al dente.
  3. Drain in a colander.
  4. Place bacon in a large deep skillet.
  5. Cook over medium-high heat until evenly brown.
  6. Drain, crumble, and set aside.
  7. Season chicken with salt.
  8. Stir chicken with bacon in a large skillet or saucepan.
  9. Add tomatoes and rosemary.
  10. Simmer for 20 minutes.
  11. Stir in feta cheese, olives, and artichoke hearts.
  12. Cook until it is heated through.
  13. Toss with fresh cooked pasta and serve warm.
  14. Garnish with extra feta if desired.


2,000 varieties of olives are grown across the world

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