Mediterranean Pasta with Feta, Sun Dried Tomatoes, Lemon and Fresh Basil

Pasta seems to be one of the most requested dinner selections in my house.   After dropping off the menu radar for a while, I brought back this divine little recipe and served it for dinner last week, and I must say it left my crew speechless.  Typically I serve pasta with a heavier sauce, something a bit more “stick to your ribs” kind of sauce.   However, with the warmer weather arriving (someday soon!) I thought this snappy little pasta should make a comeback.

Italian cappellini, or Angel Hair as we say, is completely delightful in this recipe.  It’s delicate shape pairs well with the delicious flavors of the Mediterranean.  Sweet and tangy sun dried tomatoes, fresh lemon and basil combined with the lightly salty flavor of the feta makes for a mouth watering meal that will be sure to make your family smile.   Happy Cooking!

Valbreso French Sheep's Milk Feta Cheese

Option:  Try this fabulous recipe with Jovial Einkorn Linguine, a nutty, rich tasting ancient whole wheat pasta that tastes great in this dish, or all on it’s own with a little parmesan and fresh butter. You can find the Jovial brand of pastas at Whole Foods or PCC Natural Markets.  Delicious!

Jovial Einkorn Pasta

Serves 4


2-3 tablespoons extra virgin olive oil

4-6 cloves garlic, finely chopped

1 jar (8oz) sun dried tomatoes in olive oil, drained

½ cup kalamata or Greek olives, pitted and halved

1 lemon zested

½ cup white wine

¼ cup heavy cream

¼ cup fresh chopped basil

½ cup crumbled feta cheese (I completely adore Valbreso French Sheep Feta)

Salt and Pepper to taste

Optional add ins:  Diced roasted chicken, grilled shrimp or 1 cup bay shrimp

Your favorite Pasta (I like Cappellini pasta for this recipe)

Fresh chopped oregano or Italian parsley for garnish


Heat the water for the pasta. Cook the pasta as directed.

Heat the olive oil on medium heat in a heavy bottom skillet and add the garlic, sun dried tomatoes, kalamata or Greek olives and lemon zest.  Let the ingredients heat thoroughly. 

Next stir in the white wine, and then stir in the cream.  Let the sauce come to a boil and then turn down the heat to a lively simmer for just a few minutes.  If adding chicken or shrimp, stir it in at this time.

Toss in the fresh basil and feta and combine.  Season the sauce with salt and pepper to taste, and a squeeze of fresh lemon if desired.

Add the Cappellini to the sauce and combine, coating the delicate strands of pasta.  Transfer to a large Pasta serving bowl and garnish with fresh herbs.

Bon Appetito!



  1. Colleen Simmons says:

    Hi Karista ~ I so luv your recipes and have a quickie ‘non’ cooking question….is there a secret to printing out one of your receipes without getting all the other info?? I just printed the chicken parm receipe and it was 13 pages….lol. Many thanks ~ Colleen

    • Colleen I’ve had that question before. So sorry! I will have wordpress help me figure out a new way to print recipes. Until then, I tell people to copy the recipe and paste it in microsoft word and then print. I hope this helps and I’ll work on getting this issue resolved. Thanks!

      • Colleen Simmons says:

        Thanks a bunch Karista!!

      • Colleen, I think we’ve fixed the printing problem. Although, we’re still not able to isolate only the recipe but the recipe and post will print. I will soon be switching to which will hopefully rememdy this issue and just allow printing the recipe. Until then, maybe highlight only the recipe and then print the “selected” text. This may work and I often do this when I’m printing from other blogs with the same issue. I hope this helps Colleen!! Have a wonderful week. 🙂

      • Colleen Simmons says:

        You are just sooo the best and thanks tons for the information!!! Have a great week…….by the way….your recipes ‘rock’!!!

      • Thank you Colleen. 🙂

  2. colleen says:

    I’m making this again tonight but with the addition of marinated artichoke hearts. Thanks again for your wonderful posts! I wish I could take your cooking classes!

    • Colleen, I love the addition of artichoke hearts! Yum! And you are so kind, I’d love to have you in one of my classes. Sounds like you’re doing really well all on your own though. 🙂 Happy Cooking!

  3. I have made this several times. It is amazing, but I probably use more wine and cream. Pine nuts and capers are a wonderful addition to this, and I usually do add them. Thanks for a lovely recipe…I have it simmering right now!

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