Mediterranean Fusilli with Artichokes & Sundried Tomatoes
This pasta is light, vibrant, and satisfying — fusilli catches the sauce beautifully, while artichokes and sun-dried tomatoes add tangy-sweet richness. Perfect for cozy winter dinners!
⏱ Total Time
Prep: 10 minutes
Cook: 15 minutes
Ingredients
For the Pasta
200 g fusilli pasta
Salt for boiling
For the Mediterranean Mix
1 cup marinated artichoke hearts, chopped
½ cup sun-dried tomatoes in oil, sliced
2 tbsp olive oil (use from the sun-dried tomato jar for more flavor!)
3 garlic cloves, minced
½ cup cherry tomatoes (optional for freshness)
½ tsp oregano
½ tsp chili flakes (optional, mild)
Salt & black pepper to taste
Finishing
Juice of ½ lemon
¼ cup chopped basil or parsley
2 tbsp grated parmesan or feta
Extra olive oil for drizzling
Instructions
1. Cook the Fusilli
Boil water with salt.
Add fusilli and cook until al dente (usually 8–10 minutes).
Reserve ¼ cup pasta water.
Drain and set aside.
2. Prepare the Flavor Base
Heat olive oil in a pan.
Add garlic and cook for 30 seconds until fragrant.
Add chopped artichokes & sun-dried tomatoes.
Stir for 2–3 minutes.
3. Combine Everything
Add the cooked fusilli into the pan.
Add oregano, salt, pepper, and optional chili flakes.
Add a splash of pasta water to help coat the pasta.
Add lemon juice and mix well.
4. Finish
Stir in fresh basil/parsley.
Add parmesan or crumbled feta on top.
Drizzle extra olive oil for richness.
Tips
Add grilled chicken or shrimp for extra protein.
Add spinach for more greens.
Use whole-wheat fusilli for a healthier version.
Add olives or capers for more Mediterranean flavor.
❓ Frequently asked questions FAQ
Q: Is this pasta heavy?
No — it’s light, olive-oil–based, and perfect for a Mediterranean diet.
Q: Can I make it vegan?
Yes! Just skip the cheese or use vegan parmesan.
Q: Can I skip sun-dried tomatoes?
You can replace them with roasted red peppers.
Nutritional Information
Calories: 420–480
Protein: 12–15g
Carbs: 60–65g
Fat: 14–18g
Fiber: 5–7g