I love recipes that help me clean out the fridge. Last week, I made myself an awesome Greek salad for lunch and had some of the condiments left over and a portion of cooked penne so decided to make a Mediterranean-style pasta with them.

This pasta recipe comes together very quickly so it’s perfect for a fast weekday/weeknight meal AND it’s also great for #MeatlessMonday since it’s vegetarian dish.

Ingredients:

• ¼ cup good quality olive oil
• Pinch of salt, black pepper and red pepper flakes
• 20 cherry tomatoes, halved
• ½ cup chopped cooked artichoke hearts
• ¼ cup chopped black olives
• 1-2 cups cooked pasta, warmed up with a ¼ cup of water in the microwave
• ½ cup cubed good quality Feta cheese (I use Dodoni brand)
• Handful of basil leaves, optional but tasty

Directions:

1. In a medium saucepan, warm the oil over medium heat.
2. Add the spices and cook 30 seconds.
3. Add the tomatoes and cook, stirring frequently, until blistered and softened, about 2 minutes.
4. Add the artichoke hearts and the black olives and cook stirring frequently for a minute.
5. Add the cooked pasta and any water from the microwave heating plus the Feta. Toss and cook for 2 minutes until the pasta is well coated and the cheese begins to soften.
6. Serve with the basil leaves, if using.

Makes one generous portion.