Mediterranean Pasta

Chopra Center’s Mediterranean Pasta is full of vegetables and flavor!


  • ½ teaspoon ghee or olive oil
  • ½ cup chopped leeks or onions
  • ½ tablespoon Bragg Liquid Aminos or tamari
  • ¼ teaspoon black pepper
  • ½ teaspoon thyme
  • ½ teaspoon dried basil or 2 tablespoons chopped fresh basil
  • ½ teaspoon oregano
  • ½ cup asparagus, cut into 1-inch pieces
  • ¼ cup artichoke
  • ½ cup green beans, cut into 1-inch pieces
  • ⅛ cup vegetable stock
  • 1 cup watercress or red Swiss chard, torn into small pieces
  • 1 cup diced tomatoes
  • 1 tablespoon chopped Kalamata olives
  • ¼ pound fresh pasta or 6 ounces dried pasta, cooked and drained
  • Extra-virgin olive oil
  • Balsamic vinegar
  • Handful of pine nuts


  • In a large sauté pan, heat the oil and add the leeks, aminos, pepper, thyme, basil, and oregano.
  • Simmer for 2 minutes, then add the asparagus, artichokes, green beans, and vegetable stock; stir and cover the pan and continue to simmer for 3 or 4 more minutes.
  • Add the watercress, tomatoes, and additional stock, if necessary. Simmer until the greens are just wilted.
  • Add the olives and serve over your favorite cooked pasta. Drizzle a little extra virgin olive oil and balsamic vinegar over the pasta before adding the sauce to add extra zest.
  • Garnish with toasted pine nuts.

Nutritional Facts Per 2-cup serving

  • Calories 269
  • Total fat 4.0
  • Saturated fat 0.9
  • Carbohydrates 47.8g
  • Protein 10.3g

Serving Information

  • Serves 2
  • Prep 5m
  • Cook 10m
  • Total time 15m
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