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My Big Fat Greek Pasta

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4 Servings
35 min
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EasyEasyQuickEasy CleanupGood for LeftoversWeeknight DinnerUnder 30 minutesMediterraneanGreekAmericanVegetarianNut FreeLow SodiumHealthyNut-FreeGluten-FreePot LuckWeeknightMain CourseFor FourDinner

Founded on the triad of wheat, olive oil and wine, Greek cuisine is fully represented here with pasta (although I make mine gluten-free!), generous glugs of EVOO, and a healthy splash of red wine vinegar.

Briny Kalamata olives and creamy-salty feta round out this veggie-packed pasta dish that is part hearty pasta supper and part Mediterranean pasta salad. Served with a glass of Rosé, it's summer all year round!

Add grilled shrimp, fish or chicken and make it a meal to easily feed a crowd.

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Special Equipment

Large Skillet
Large Pot


penne or other short tubular pasta
extra-virgin olive oil
medium red onion
kosher salt and freshly ground black pepper
red pepper flakes
small zucchini
grape or cherry tomatoes
baby spinach
red wine vinegar
juice from half of a lemon
pitted kalamata olives
chopped fresh herbs, like dill or parsley
feta cheese crumbles


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