Mediterranean pasta

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20 min


3 to 4 servings

* PLUS Cooking time: 11 minutes


  • 1/2 450-g pkg linguine or fettuccine pasta
  • 1 bunch arugula
  • 1 red, yellow or orange bell pepper
  • 1 small onion
  • 1 tbsp olive oil
  • 1 garlic clove , minced
  • 1/8 tsp salt
  • 1/8 to 1/4 tsp hot-red-chili-flakes
  • 1/2 cup crumbled feta
  • 1/4 cup halved black olives , pitted, preferably kalamata


  • Bring a large pot of salted water to a boil. When water reaches a full rolling boil, stir in linguine. Cook, stirring often, according to package directions, usually about 11 minutes.
  • Meanwhile, thoroughly rinse arugula in cold water, then slice. Seed and thinly slice pepper. Thinly slice onion. While pasta is cooking, heat oil in a large frying pan set over medium heat. Add sweet pepper, onion, garlic, salt and chili flakes. Cook, stirring often, until vegetables have softened, about 8 minutes.
  • When pasta is almost done, add arugula and boil with pasta for 1 minute. Then drain both together. Turn pasta and arugula into a large warm pasta bowl. Add vegetables, feta and olives. Toss until evenly mixed. Top with freshly ground black pepper, if you wish. Serve right away.

Nutrition (per serving)

  • Calories
  • 333,
  • Protein
  • 10.9 g,
  • Carbohydrates
  • 48.3 g,
  • Fat
  • 11.1 g,
  • Fibre
  • 3.9 g,
  • Sodium
  • 683 mg.

It’s amazing how just a few tender arugula leaves lend a complex, slightly bitter and mustardy edge to this dinner toss.