Mediterranean Pasta

Super easy, Mediterranean style pasta with delicious veggies! Its super light and works amazing as a meal prep recipe! 

3 cups of spirali Pasta (uncooked)
6 broccolini stalks, chopped into 3cm pieces 
1 medium zucchini halved and sliced thinly
3 garlic cloves, crushed 
1 long red chilli, finely diced
3 marinated artichoke hearts
½ cup of Kalamata olives, pitted 
1 brown onion, diced
10 sun-dried tomato’s, halved
10 fresh basil leaves
2 tbsp. Olive oil 
Generous pinch of salt & pepper
1/2 lemon, juiced


  1. Cook pasta according to packet instructions. *Make sure to salt the water!
  2. On a large pan, heat olive oil over medium to high heat. Add onions, garlic and chilli for 5 minutes or until onions become translucent.
  3. Add zucchini and broccolini to the pan and cook for a further 5 minutes.
  4. Add artichoke, sun-dried tomato and olives to the pan and season with salt, pepper, fresh basil, lemon juice.
  5. Into the pan, add cooked pasta and stir through. 
  6. Divide into bowls and make sure to get a bit of every veggie! 


  • Looks yummy! For how many persons is this recipe?

  • Well, what can I say…..the Mediterranean Pasta was absolutely delicious full of flavour & great serve of veggies, filling yet light. I’ll be making this one again, another great Leah recipe that I’ll be adding to my reportaire

    Liz Newton

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