Summer nights are here, and what better way to spend them than gathering around a delicious plate of pasta? The Mediterranean diet offers endless inspiration for flavorful and refreshing pasta dishes that are perfect for warm weather. From classic combinations like lemon garlic shrimp with feta to creative twists on traditional recipes, we’ve rounded up 16 mouthwatering Mediterranean pasta recipes to spice up your summer nights.
In this article, you’ll find a variety of innovative and mouth-watering creations that showcase the best of the Mediterranean diet’s bold flavors and fresh ingredients. From classic spaghetti dishes to colorful salads and one-pot wonders, each recipe is designed to bring a taste of the Mediterranean to your table.
Lemon Garlic Shrimp Pasta with Feta
This recipe combines the simplicity of pasta with the brightness of lemon, the pungency of garlic, and the creaminess of feta. It’s a perfect dish for a weeknight dinner or a weekend lunch.
Ingredients:
– 12 oz pasta (linguine or fettuccine work well)
– 1 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add garlic and sauté for 1 minute.
3. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through.
4. Remove shrimp from skillet and add lemon juice, salt, and pepper to taste. Stir to combine.
5. Toss cooked pasta with the lemon-garlic sauce. Top with feta cheese and chopped parsley (if using).
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Sun-Dried Tomato and Olive Penne
This hearty pasta dish combines the flavors of sun-dried tomatoes, Kalamata olives, and creamy goat cheese for a satisfying meal. Perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 8 oz penne pasta
– 1 cup sun-dried tomatoes, chopped
– 1/2 cup pitted Kalamata olives, sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup goat cheese, crumbled
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Cook penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute.
3. Add sun-dried tomatoes and olives to the skillet. Cook for an additional 2-3 minutes, stirring occasionally.
4. Stir in goat cheese until melted and combined with the tomato mixture.
5. Combine cooked pasta and tomato mixture. Season with salt and pepper to taste.
6. Garnish with fresh basil leaves, if desired. Serve warm.
Cooking Time: 15-20 minutes
Mediterranean Orzo Salad with Cucumber and Mint
This refreshing salad is perfect for hot summer days. With its Mediterranean flavors, crunchy cucumber, and cooling mint, it’s a great side dish or light lunch option.
Ingredients:
– 1 cup cooked orzo
– 2 cups mixed greens (arugula, spinach, etc.)
– 1 large cucumber, peeled and thinly sliced
– 1/4 cup chopped fresh mint leaves
– 1/4 cup crumbled feta cheese (optional)
– 1/4 cup olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. Cook orzo according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine mixed greens, cucumber slices, and mint leaves.
3. Add cooked orzo to the bowl and toss gently to combine.
4. If using feta cheese, crumble it on top of the salad.
5. Drizzle olive oil and lemon juice over the salad, seasoning with salt and pepper to taste.
6. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: None (just assemble and serve!)
Greek-Style Spaghetti with Kalamata Olives
Experience the bold flavors of Greece with this simple yet savory spaghetti dish, elevated by the brininess of Kalamata olives. This recipe is a perfect blend of Mediterranean charm and classic comfort food.
Ingredients:
– 12 oz spaghetti
– 1/4 cup extra-virgin olive oil
– 3 garlic cloves, minced
– 1 can (6 oz) Kalamata olives, pitted
– 1 tsp dried oregano
– Salt and pepper to taste
– Grated Parmesan cheese, optional
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1-2 minutes or until fragrant.
3. Add Kalamata olives, oregano, salt, and pepper. Stir to combine.
4. Add cooked spaghetti to the skillet, tossing to coat with the olive mixture. If needed, add some reserved pasta water to achieve desired consistency.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Roasted Red Pepper and Spinach Linguine
A flavorful and nutritious pasta dish that combines the sweetness of roasted red peppers with the earthiness of spinach, all wrapped up in a light and creamy linguine sauce.
Ingredients:
– 12 oz linguine pasta
– 2 red bell peppers, seeded and chopped
– 2 cups fresh spinach leaves
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the chopped red bell peppers with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until the peppers are tender and slightly caramelized.
3. Cook linguine pasta according to package instructions. Drain and set aside.
4. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add garlic and sauté for 1 minute.
5. Add cooked spinach leaves to the skillet and stir until wilted.
6. Combine roasted red peppers, linguine pasta, and spinach mixture in a serving bowl. Season with salt and pepper to taste. Top with grated Parmesan cheese, if desired.
Cooking Time: 45-50 minutes
Garlic Herb Spaghetti with Cherry Tomatoes
A classic Italian-inspired dish gets a burst of flavor from cherry tomatoes and a hint of herbs, making it a quick and satisfying meal. This recipe is perfect for a weeknight dinner or a light lunch.
Ingredients:
– 12 oz spaghetti
– 3 cloves garlic, minced
– 2 tbsp olive oil
– 1 cup fresh parsley, chopped
– 1 cup fresh basil, chopped
– Salt and pepper to taste
– 1 pint cherry tomatoes, halved
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
2. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
3. Add chopped parsley and basil to the skillet. Cook for an additional minute until herbs are slightly wilted.
4. Add cherry tomatoes to the skillet and cook for 3-4 minutes until they start to release their juices.
5. Combine cooked spaghetti with the tomato mixture. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Artichoke and Olive Whole Wheat Pasta
This Mediterranean-inspired pasta dish combines the flavors of artichokes, olives, and whole wheat for a nutritious and delicious meal. With its slightly sweet and tangy flavor profile, this recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 8 oz whole wheat spaghetti
– 1 can (14 oz) artichoke hearts, drained and chopped
– 1/4 cup pitted green olives, sliced
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1 tsp dried oregano
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add chopped artichoke hearts and olives; cook for an additional 2-3 minutes or until heated through.
4. Combine cooked pasta with artichoke-olive mixture. Season with salt, pepper, and oregano.
5. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Lemon Tahini Pasta with Roasted Vegetables
Brighten up your mealtime with this vibrant and flavorful pasta dish, featuring roasted vegetables and a creamy lemon-tahini sauce. This recipe is perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 8 oz. pasta of your choice
– 2 cups mixed vegetables (such as broccoli, Brussels sprouts, and red bell peppers)
– 1/4 cup tahini
– 2 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
– 1 tsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Toss the mixed vegetables with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
2. Cook pasta according to package instructions. Drain and set aside.
3. In a blender or food processor, combine tahini, garlic, lemon juice, and a pinch of salt and pepper. Blend until smooth.
4. Combine cooked pasta with the lemon-tahini sauce and roasted vegetables. Top with Parmesan cheese (if using).
5. Serve immediately and enjoy!
Cooking Time: 30-40 minutes
Caprese Pasta Salad with Fresh Basil
This Caprese pasta salad takes the traditional Italian flavors of tomatoes, mozzarella, and basil to new heights by combining them with al dente pasta. Perfect for a quick lunch or dinner, this refreshing salad is sure to become a summer staple.
Ingredients:
– 8 oz. pasta (such as bow-tie or penne)
– 2 large tomatoes, diced
– 8 oz. fresh mozzarella cheese, sliced
– 1/4 cup extra-virgin olive oil
– 2 tbsp. white wine vinegar
– 1 tsp. salt
– Fresh basil leaves, chopped (about 1/4 cup)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine diced tomatoes, sliced mozzarella cheese, olive oil, white wine vinegar, and salt.
3. Add the cooked pasta to the bowl and toss gently to combine.
4. Stir in chopped fresh basil leaves.
5. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 10-12 minutes (cooking pasta)
Mediterranean Tuna Pasta with Capers
This recipe combines the richness of tuna with the bright, tangy flavors of Mediterranean cuisine. With just a few ingredients and simple steps, you’ll have a quick and satisfying meal.
Ingredients:
– 8 oz pasta of your choice
– 1 can (6 oz) of tuna in water, drained and flaked
– 2 tbsp olive oil
– 1/4 cup chopped fresh parsley
– 2 tbsp capers, rinsed and drained
– 1 tsp lemon zest
– Salt and pepper to taste
– 2 cloves garlic, minced (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add tuna and cook for 2-3 minutes or until warmed through.
3. Stir in parsley, capers, lemon zest, garlic (if using), salt, and pepper.
4. Combine cooked pasta with the tuna mixture and toss to combine.
5. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 15-20 minutes
Pasta with Grilled Eggplant and Tzatziki
A classic Greek-inspired dish that combines the sweetness of grilled eggplant with the creamy tanginess of tzatziki sauce, all tossed with al dente pasta.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 2 large eggplants
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 cup Greek yogurt
– 1/2 cup diced cucumber
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat. Brush eggplants with olive oil, season with salt and pepper, and grill for 3-4 minutes per side, until tender.
2. Cook pasta according to package instructions. Drain and set aside.
3. In a bowl, whisk together yogurt, cucumber, lemon juice, garlic, salt, and pepper.
4. Toss cooked pasta with grilled eggplant slices, tzatziki sauce, and some parsley or dill if desired.
5. Serve immediately, garnished with additional parsley or dill if desired.
Cooking Time: 20-25 minutes
Feta and Spinach Stuffed Shells
Elevate the humble stuffed shell with the tangy flavor of feta cheese and the freshness of spinach. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 12 jumbo pasta shells
– 1 package frozen chopped spinach, thawed and drained
– 8 oz feta cheese, crumbled
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg
– Salt and pepper to taste
– Olive oil for baking
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a bowl, combine spinach, feta cheese, ricotta cheese, Parmesan cheese, and egg. Mix well.
4. Stuff each cooked pasta shell with the spinach-feta mixture.
5. Place stuffed shells in a baking dish and drizzle with olive oil.
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Tomato Basil Pasta with Pine Nuts
This classic Italian-inspired dish combines the freshness of tomatoes and basil with the crunch of pine nuts, all tossed with al dente pasta. Perfect for a quick and satisfying weeknight dinner or a weekend lunch.
Ingredients:
– 8 oz pasta (linguine or fettuccine work well)
– 2 cups cherry tomatoes, halved
– 1/4 cup fresh basil leaves, chopped
– 1/4 cup pine nuts
– 2 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1-2 minutes until fragrant.
3. Add cherry tomatoes and cook for 3-4 minutes until they start to release their juices.
4. Stir in chopped basil and pine nuts. Cook for an additional minute until the flavors meld together.
5. Combine cooked pasta with tomato-basil mixture. Season with salt, pepper, and Parmesan cheese (if using).
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
One-Pot Mediterranean Pasta with Chicken
This hearty pasta dish combines the flavors of the Mediterranean with the convenience of a one-pot meal. Filled with juicy chicken, tender vegetables, and a blend of aromatic spices, this recipe is perfect for a quick and satisfying dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (28 oz) crushed tomatoes
– 1 cup chicken broth
– 1 tsp dried oregano
– 1/2 tsp paprika
– Salt and pepper, to taste
– 8 oz pasta of your choice (e.g., penne, fusilli)
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Cook pasta according to package instructions; set aside.
2. In a large pot or Dutch oven, cook chicken over medium-high heat until browned, about 5-6 minutes.
3. Add onion, garlic, and red bell pepper; cook until vegetables are tender, about 3-4 minutes.
4. Stir in crushed tomatoes, chicken broth, oregano, paprika, salt, and pepper.
5. Bring mixture to a simmer; reduce heat to medium-low and let cook for 10-12 minutes or until pasta is cooked through.
6. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Pasta Puttanesca with Anchovies and Capers
This spicy and savory pasta dish originated from Naples, Italy, and is typically served as an appetizer or main course. With its bold flavors and quick cooking time, Pasta Puttanesca is a great option for a weeknight dinner.
Ingredients:
– 12 oz (340g) spaghetti
– 2 cloves garlic, minced
– 1/4 cup (60ml) extra virgin olive oil
– 1/4 cup (30g) anchovy fillets in oil, finely chopped
– 2 tablespoons capers, rinsed and drained
– 1 tablespoon pitted green olives, sliced
– Salt and freshly ground black pepper to taste
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. Bring a large pot of salted water to boil. Cook spaghetti according to package instructions until al dente.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add anchovy fillets, capers, olives, salt, black pepper, and red pepper flakes (if using). Stir constantly for 2-3 minutes or until the sauce thickens.
4. Combine cooked spaghetti with the sauce and toss to coat. Serve immediately.
Cooking Time: 15-20 minutes
Herbed Pasta with Roasted Zucchini and Ricotta
Elevate your pasta game with this refreshing summer dish, featuring roasted zucchini, creamy ricotta, and a hint of herbs.
Ingredients:
– 8 oz. pasta (such as linguine or fettuccine)
– 2 medium zucchinis
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh basil
– Salt and pepper to taste
– 8 oz. ricotta cheese
– Grated Parmesan cheese (optional)
– Freshly ground black pepper
Instructions:
1. Preheat oven to 425°F (220°C). Toss zucchinis with olive oil, garlic, parsley, basil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
2. Cook pasta according to package instructions. Reserve 1 cup of pasta water before draining.
3. In a large bowl, combine cooked pasta, roasted zucchini, and ricotta cheese. Toss until well combined, adding some reserved pasta water if needed.
4. Serve with grated Parmesan cheese and a sprinkle of black pepper, if desired.
Cooking Time: 30-35 minutes
Summary
This summer, bring the flavors of the Mediterranean to your pasta dishes! Our collection of 16 recipes features bold flavors and vibrant colors. From classic combinations like sun-dried tomato and olive penne, to seafood-inspired options like lemon garlic shrimp with feta, there’s something for everyone. Try adding Mediterranean flair to your summer nights with roasted red pepper and spinach linguine, or caprese pasta salad with fresh basil. Whether you’re in the mood for something light and refreshing or hearty and satisfying, these recipes are sure to impress.
