Rotini Greek Pasta

Rotini Greek Pasta

SERVES 3-4 | FINISH IN 25 minutes

  • 1 package Veggiecraft Rotini
  • 1 tablespoon olive oil
  • 2 small shallots, sliced
  • 2 cups fresh baby spinach
  • ½ cup sun dried tomatoes, thinly sliced
  • ⅓ cup mixed olives, sliced or halved
  • ½ cup marinated artichoke quarters
  • 2 tablespoons minced fresh parsley, plus whole leaves for garnish
  • 2 teaspoons minced fresh oregano
  • ⅓ cup cubed feta
  • ¼ cup pine nuts, for topping



  • 2 tablespoons olive oil
  • Juice of ½ lemon
  • ¼ teaspoon salt
  • ¼ teaspoon red pepper flakes, plus more for garnish
Products you'll need
  1. Cook the pasta according to the package directions. Drain and rinse well.
  2. Make the dressing. Whisk the olive oil, lemon juice, salt and red pepper flakes in a small bowl. Set aside.
  3. Heat the oil in a large skillet over medium heat. Add the shallots and cook for 5 minutes, until soft.
  4. Add in spinach, sun dried tomatoes, olives, artichokes, oregano and parsley, stir and cook for 5 minutes, until the spinach is wilted.
  5. Add the cooked pasta, feta cubes, and dressing. Toss well to combine.
  6. Serve topped with pine nuts, fresh parsley, and a sprinkle of red pepper flakes.

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