Mediterranean Pasta Recipe

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
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Updated on 01/18/22
Spaghetti on chopping board, close-up
Gregor Schuster/Getty Images
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 3 to 4 servings
Nutrition Facts (per serving)
471 Calories
19g Fat
56g Carbs
25g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 471
% Daily Value*
Total Fat 19g 25%
Saturated Fat 4g 21%
Cholesterol 11mg 4%
Sodium 890mg 39%
Total Carbohydrate 56g 21%
Dietary Fiber 16g 56%
Total Sugars 7g
Protein 25g
Vitamin C 43mg 217%
Calcium 658mg 51%
Iron 15mg 85%
Potassium 2150mg 46%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This healthy and textured vegetarian pasta recipe is inspired by the flavors of the Mediterranean. Your friends and family will enjoy this hearty main dish whether or not they're vegetarian thanks to its delicious flavor, which is accented by Parmesan cheese and lots of fresh chopped parsley.

For a complete meal, add a side green salad and perhaps some toasty garlic bread.

Ingredients

  • 1/2 pound pasta

  • 1/4 cup water, from cooking pasta

  • 1/4 cup olive oil

  • 1 cup thinly sliced onion

  • 2 cloves garlic, thinly sliced

  • 1 teaspoon crushed red pepper flakes

  • 8 cups spinach

  • 1 (16-ounce) can kidney beans, undrained

  • 1/2 cup grape tomatoes, cut in half

  • 1/2 cup freshly grated Parmesan cheese

  • 1 teaspoon chopped fresh parsley, or 1 teaspoon dried parsley

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Cook pasta according to box directions (reserving 1/4 cup water).

  2. Heat oil in a large sauté pan. Add onions and garlic. When translucent, add red pepper flakes, spinach, kidney beans, and pasta water.

  3. Simmer over medium heat until spinach is tender. Add pasta, tomatoes, cheese, and parsley and combine. Add salt and pepper to taste. Serve warm.