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    Grits and Pinecones » Recipes » Main Dish » Easy Mediterranean Fettuccine

    Easy Mediterranean Fettuccine

    September 12, 2017 by Sharon Rigsby, Updated April 9, 2020 3 Comments

    Jump to Recipe Print Recipe
    Easy Mediterranean Fettuccine

    One bite of this easy-to-make bright, flavorful pasta, full of tasty green olives, zesty capers, and fresh herbs will have you wishing you had come across this recipe sooner!

    Easy Mediterranean Fettuccine ready to savor

    Besides being quick, easy and delicious, Easy Mediterranean Fettuccine is versatile and can either be served as a side dish or a filling vegetarian entrée. And, oh, did I mention it’s also covered in Parmesan cheese and toasted crispy Panko breadcrumbs.

    I’m not sure, but I think there might be a rule that says all pasta must be topped with some type of cheese. We are talking serious comfort food here! But here’s the thing, while most comfort food is laden with calories this light dish is full of heart-healthy olive oil, olives, lemon, and fresh herbs.

    I’ve always heard that sometimes after a long day cooking, professional chefs will come home and whip up a pasta dish for themselves. And, after one bite of this yummy pasta, I can see why. Not only does it literally take just minutes to prepare, Easy Mediterranean Fettuccine is the kind of meal you just want to curl up on the couch with to savor.

    To make scrumptious Easy Mediterranean Fettuccine you will need: olive oil, Panko breadcrumbs, fresh dill, lemon juice and lemon zest, fresh parsley, capers, anchovy paste (don’t be afraid, trust me, it adds great depth of flavor to this dish.), garlic cloves, pitted green olives, Parmesan cheese, salt, pepper, and fresh or dried fettuccine (you can substitute spaghetti or linguine noodles).

    Easy Mediterranean Fettuccine Ingredients

    How to make Easy Mediterranean Fettuccine

    Add 1 tablespoon of olive oil to a small skillet over medium heat. Add the Panko breadcrumbs and stir for 4-5 minutes or until they are golden brown. Add salt and pepper and let drain on a paper towel.

    Easy Mediterranean Fettuccine toasting the Panko

    Add lemon zest and dill. Toss to combine.

    Adding lemon zest and dill to Easy Mediterranean Fettuccine

    Cook pasta according to the directions on the package to the al dente stage. Drain but reserve ½ cup pasta cooking water. Set aside.

    Combine olive oil, anchovy paste, garlic, parsley, capers and olives in a large bowl.

    Easy Mediterranean Fettuccine with olives

    Add pasta and ¼ cup of the reserved pasta cooking water and toss.

    Add the Parmesan cheese, a tablespoon at a time and toss well after each addition. Add additional pasta water, just a teaspoon at a time, after each addition of the Parmesan cheese. You want the cheese to evenly coat the pasta and not clump up. Add the lemon juice and mix well.

    Tossing Easy Mediterranean Fettuccine

    Top with the breadcrumb mixture and a little more Parmesan cheese. Serve immediately.

    Easy Mediterranean Fettuccine ready to serve

    More pasta recipes:

    If you like pasta recipes like this, you might also enjoy these delicious and popular recipes:

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    • Easy Chicken Mushroom Marsala Pasta 

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    Easy Mediterranean Fettuccine ready to savor
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    5 from 1 vote

    Easy Mediterranean Fettuccine Recipe

    One bite of Easy Mediterranean Fettuccine's bright, flavorful heart-healthy pasta, full of green olives, capers, and fresh herbs and you will be in heaven! 
    Course Lunch, Main Dish, Side Dish
    Cuisine American, Mediterranean
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings 4 servings
    Calories 499kcal
    Author Sharon Rigsby

    Ingredients

    Topping Ingredients:

    • 1/2 cup panko breadcrumbs
    • 1 Tbsp olive oil
    • 1/2 tsp kosher salt
    • 1/4 tsp ground black pepper
    • 2 Tbsp fresh dill chopped
    • 1 tsp grated lemon zest

    Pasta Ingredients:

    • 9 oz fresh refrigerated fettuccine or 12 oz dry can substitute spaghetti or linguine noodles
    • 1/2 cup pasta cooking water
    • 1/2 cup olive oil
    • 1 Tbsp anchovy paste
    • 1 garlic clove grated
    • 1 cup fresh parsley chopped
    • 1 cup green olives pitted and roughly chopped
    • 3 Tbsp capers drained
    • 1/2 cup Parmesan cheese grated
    • 2 Tbsp fresh lemon juice

    Instructions

    Topping Directions:

    • Add 1 tablespoon of olive oil to a small skillet over medium heat. Add the Panko breadcrumbs and stir for 4-5 minutes or until they are golden brown. Add salt and pepper and let drain on a paper towel.
    • Add lemon zest and dill. Toss to combine.

    Pasta Directions:

    • Cook pasta according to the directions on the package to the al dente stage. Drain but reserve 1/2 cup pasta cooking water. Set aside.
    • Combine olive oil, anchovy paste, garlic, parsley, capers and olives in a large bowl.
    • Add pasta and 1/4 cup of the reserved pasta cooking water and toss.
    • Add the Parmesan cheese, a tablespoon at a time and toss well after each addition. Add additional pasta water, just a teaspoon at a time, after each addition of the Parmesan cheese. You want the cheese to evenly coat the pasta and not clump up. Add the lemon juice and mix well.
    • Top with the breadcrumb mixture and a little more Parmesan cheese. Serve immediately.

    Notes

    Nutrition

    Calories: 499kcal | Carbohydrates: 57g | Protein: 22g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 27mg | Sodium: 737mg | Potassium: 351mg | Fiber: 6g | Sugar: 3g | Vitamin A: 5350IU | Vitamin C: 71mg | Calcium: 490mg | Iron: 6.3mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @gritsandpinecones or #gritsandpinecones!
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    Reader Interactions

    Comments

    1. Betty Haskins

      September 16, 2017 at 12:07 pm

      Sharon, this looks great! I will omit the paste because I’m a vegetarian. I really enjoy your site.
      Betty Bartens Haskins

      Reply
      • Gritsandpinecones

        September 16, 2017 at 1:35 pm

        Hey Betty,
        Great to hear from you and I hope you are doing well! So glad to see your name pop up! I think you will really like this pasta. It’s delicious and it’s not a problem to leave out the anchovy paste. Let me know how you like it!

        Reply
    2. Elaine

      September 13, 2017 at 2:18 pm

      Breadcrubms, cheese, herbs, olives… Can’t wait to make this!

      Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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