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Mediterranean Sunshine Pasta

Dive into a world of vibrant flavors and effortless simplicity with my Mediterranean Sunshine Pasta. This quick and easy culinary wonderwork brings the freshness of cherry tomatoes, the zest of lemon, and the creamy delight of feta cheese together in perfect harmony. In just minutes, you'll create a dish that's not only visually stunning but also a testament to the joys of uncomplicated cooking. Perfect for busy weeknights or when you crave a burst of sunshine on your plate!

Vibe: Enhance your enjoyment of this vibrant dish with the soothing sounds of "Riptide" by Vance Joy. Its upbeat yet mellow melody will perfectly complement the Mediterranean flavors and help you savor every bite.

Booze: For a delightful pairing with our Mediterranean Sunshine Pasta, we recommend a crisp and refreshing Sauvignon Blanc. Its citrusy notes will complement the lemon zest beautifully, while its acidity will cut through the creamy feta cheese, enhancing the overall dining experience.

Set the Scene: While preparing this dish, embrace the art of mindfulness by focusing on each ingredient's texture, scent, and taste. Take a moment to inhale the aroma of fresh basil, feel the coolness of the lemon, and savor the warmth of the cherry tomatoes as you sauté them. Allow this sensory experience to transport you to a place of tranquility, making your kitchen therapy as nourishing for the soul as it is for the body.


1 lb. pasta (your choice of type)

Kosher salt

½ cup extra-virgin olive oil

4-5 cloves garlic, minced (adjust to your preference)

3 pints cherry tomatoes (a mix of colors if available), halved

½ tsp. freshly ground black pepper

Pinch of red pepper flakes (for a touch of heat)

1 tsp. honey or maple syrup

1 cup coarsely chopped fresh basil

1 cup baby spinach leaves (optional, for extra color and nutrition)

Zest of 1 lemon

½ cup crumbled feta cheese or goat cheese (for a creamy and tangy element)

¼ cup toasted pine nuts (for crunch and depth of flavor)

Freshly grated Parmesan or Pecorino Romano (for serving)


  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.

  2. Prepare the sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1-2 minutes until fragrant and lightly golden.Add the cherry tomatoes: Add the halved cherry tomatoes to the skillet. Season with black pepper and red pepper flakes. Cook for about 5-7 minutes, allowing the tomatoes to soften and release their juices.

  3. Sweeten the sauce: Stir in the honey or maple syrup to balance the acidity of the tomatoes. This will provide a touch of sweetness without being overly sugary.

  4. Combine the pasta and sauce: Add the cooked pasta to the skillet, tossing it in the flavorful tomato mixture to coat evenly.

  5. Add the greens: Fold in the chopped basil and baby spinach leaves (if using) to add color and freshness to the dish.

  6. Brighten with lemon zest: Grate the zest of one lemon over the pasta to infuse it with a zesty, citrusy aroma.

  7. Creaminess and crunch: Sprinkle the crumbled feta cheese or goat cheese and toasted pine nuts over the pasta for creaminess and crunch.

  8. Toss and serve: Gently toss all the ingredients together in the skillet until well combined. Taste and adjust seasoning if needed.

  9. Serve: Divide the pasta among plates, and finish with a generous sprinkle of freshly grated Parmesan or Pecorino Romano.



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