Mediterranean Pasta

Processed with VSCO with k3 preset


Author: Megan Goddard


  • Whole grain pasta
  • Cherry tomatoes
  • Greek olives
  • Avocado or coconut oil
  • Extra virgin olive oil
  • Microgreens
  • Broccoli
  • Fresh basil
  • Oregano
  • Feta cheese
  • Black pepper
  • Sea salt


  1. Boil pasta in a large pot of water and sea salt.
  2. While pasta is cooking, sauté broccoli in a skillet with an oil that can handle high heat, such as avocado or coconut oil.
  3. When broccoli starts to brown, add tomatoes and sauté until tomatoes are blistered.
  4. Once pasta is ready, drain and place back in pot.
  5. Drizzle pasta with extra virgin olive oil and add sautéed broccoli, blistered tomatoes, Greek olives, basil, oregano, and a pinch of sea salt.
  6. Serve pasta with microgreens and feta cheese. Add another drizzle of EVOO if needed.
  7. Enjoy!

* Typically served warm, but make it a pasta salad for a party by refrigerating it first and serving it cold!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s