Mediterranean Pasta Dish Full of Fresh Vegetables and Herbs
This Mediterranean pasta dish is loaded with fresh vegetables and herbs, like artichokes, zucchini, broccolini, tomatoes, fresh basil, and if you wish, olives or capers. If you’d like to make this into a complete meal, you can add some protein likes cooked chickpeas, cooked white beans, or chicken.
Winter Substitutions for Fresh Basil and Tomatoes
Although I often make Mediterranean Pasta with Broccolini, Artichokes, and Fresh Basil in the summertime when fresh tomatoes and basil are in season, it is also a nice holiday dish because of the vibrant colors. You can just substitute sun-dried tomatoes and parsley if tomatoes and basil aren’t available. Here is a brand of sun-dried tomatoes I like.
Italian Cooking Class at Con’ Olio this February
On February 5, 2020 I’ll be teaching an Italian coking class for Valentine’s. I hope you can make it! My cooking class calendar is listed here.
- 8 ounces penne or bowtie pasta (Jovial brand GF variety recommended)
- sea salt
- 3 tablespoons extra-virgin olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 zucchini, sliced into half moons
- 1 cup frozen artichoke hearts, thawed and quartered
- 1 bunch broccolini, stems and flowers, sliced into 1-inch pieces
- ¼ cup sun-dried tomatoes (packed in oil), sliced or ½ cup baby tomatoes, halved
- 1 cup cooked chickpeas or cannellini beans or 1 cup cooked, cubed chicken (boneless breast or thighs)
- spring or filtered water (if needed)
- ½ cup fresh basil or parsley (chopped)
- ½ cup kalamata olives, sliced (optional)
- 1 tablespoon capers, rinsed (optional)
- Bring large pot of water to a boil with ½ teaspoon sea salt. Add pasta and stir with a wooden spoon. Bring back to a boil, then turn to medium low and boil for recommended time on package (about 8-12 minutes). Test for doneness a little before you think it’s ready to prevent overcooking. Drain pasta in a colander and rinse with a little cold water to prevent sticking. Set aside.
- Heat large sauté pan over medium heat for about a minute. Add olive oil, onion, and a generous pinch of sea salt. Sauté for about 3 minutes.
- Add garlic, zucchini, and artichokes and sauté a few minutes more.
- Add broccolini and sundried tomatoes and sauté about 1 minute, or until broccolini is bright green. If using fresh tomatoes, wait to add those in with the fresh basil.
- Add chickpeas or chicken and a splash of water, if needed, to prevent sticking.
- Add cooked pasta and gently stir to combine with vegetables.
- Turn off heat and garnish with fresh basil. Sprinkle with olives and/or capers if desired.
- Serve with a side salad.
Try some other Mediterranean/Italian recipes on my blog: