Mediterranean Wild Rice Pasta with Sun Dried Tomatoes

Elevate your weeknight dinners with this vibrant Mediterranean Wild Rice Pasta with Sun-Dried Tomatoes! This recipe combines the nutty flavor of wild rice pasta with the bold, tangy pop of sun-dried tomatoes and kalamata olives, creating a perfect balance of freshness and indulgence. Packed with tender garlic-sautéed spinach, creamy crumbled feta, fragrant basil, and a hint of crushed red pepper for a gentle kick, this dish is a wholesome yet decadent Mediterranean-inspired meal. A finishing touch of zesty lemon juice and extra virgin olive oil ties all the flavors together, giving it a light, refreshing feel. Quick to prepare in just 30 minutes, it’s a gluten-free, vegetarian favorite that's perfect for a satisfying dinner or a crowd-pleasing party dish. Garnish with extra feta or fresh basil for a stunning presentation that tastes as good as it looks! Keywords: Mediterranean wild rice pasta, sun-dried tomatoes, easy pasta recipes, gluten-free pasta recipe, vegetarian dinner ideas.

Nutriscore Rating: 60/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 12 oz wild rice pasta (fusilli or penne)
• 1 cup sun-dried tomatoes (packed in oil, drained and sliced)
• 3 tablespoons extra virgin olive oil
• 3 cloves garlic cloves, minced
• 4 cups fresh spinach
• 0.5 teaspoon crushed red pepper flakes
• 0.5 cup kalamata olives, halved
• 0.75 cup feta cheese, crumbled
• 2 tablespoons fresh basil, chopped
• 2 tablespoons lemon juice
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Bring a large pot of salted water to a boil, and cook the wild rice pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

Step 2

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute, being careful not to burn it.

Step 3

Stir in the sun-dried tomatoes and crushed red pepper flakes, cooking for another 2 minutes to allow the flavors to meld.

Step 4

Add the fresh spinach and cook until just wilted, about 2-3 minutes.

Step 5

Stir in the halved kalamata olives and cooked pasta. If the pasta looks dry, add a splash of the reserved pasta water to loosen it up.

Step 6

Remove the skillet from heat and stir in the crumbled feta cheese, chopped basil, and lemon juice.

Step 7

Drizzle with the remaining 1 tablespoon of olive oil and season with salt and black pepper to taste.

Step 8

Serve warm, garnished with additional basil or feta, if desired.

Nutrition Facts

Serving size	(1087.9g)

Amount per serving	% Daily Value*
Calories	3532.1

Total Fat 211.8g	0%
Saturated Fat 50.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 150.0mg	0%
Sodium 5611.0mg	0%
Total Carbohydrate 345.7g	0%
Dietary Fiber 36.7g	0%
Total Sugars 37.7g
Protein 71.8g	0%

Vitamin D 0IU	0%
Calcium 1298.2mg	0%
Iron 28.1mg	0%
Potassium 3981.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.3%

Protein: 8.0%

Carbs: 38.7%