A Versatile Mediterranean Spaghetti Dinner

Chef Karen
Jun 20
4 min read

A Mediterranean-inspired pasta that’s anything is anything but ordinary ✨

Spaghetti tossed with juicy tomatoes, peppery arugula, fresh herbs, and your favorite spiced protein, this dish is the perfect one pan meal. Whether you use chicken or mushrooms, this dish is packed with full of feel-good flavor 🍝🇬🇷

Mediterranean Flavors

Mediterranean flavors come from the traditional cuisines of countries bordering the Mediterranean Sea—like Greece, Italy, Spain, Turkey, Lebanon, and Morocco. These cuisines emphasize fresh, seasonal ingredients, healthy fats, and herbs and spices over heavy sauces. Here’s a breakdown of the core flavor elements:

Herbs & Aromatics

Fresh herbs: basil, parsley, mint, oregano, rosemary, thyme, dill
Garlic & onions
Lemon zest & juice for brightness
Olives & capers for saltiness and depth

Spices (used lightly but with purpose)

Cumin
Coriander
Smoked or sweet paprika
Sumac (tangy)
Cinnamon & allspice (especially in Middle Eastern/North African dishes)
Red pepper flakes or Aleppo pepper for a gentle heat

Fruits & Vegetables

Tomatoes (fresh, roasted, or sun-dried)
Eggplant, zucchini, bell peppers, leafy greens (like arugula and spinach)
Lemons and oranges
Artichokes, fennel, cucumbers

Cheeses

Feta, ricotta, pecorino, halloumi, manchego

Healthy Fats

Extra virgin olive oil is the cornerstone
Nuts and seeds, especially almonds, pine nuts, pistachios, and sesame (as tahini)

Grains & Legumes

Chickpeas, lentils, white beans
Bulgur, couscous, farro, barley
Pasta (often with simple sauces or tossed with fresh ingredients)

Proteins

Often plant-based or lean: beans, lentils, legumes, seafood, grilled chicken or lamb

Your recipe hits many Mediterranean notes:

Olive oil, tomatoes, olives, fresh herbs, ricotta, lemon juice, arugula — all very Mediterranean.
The chickpea pasta and spiced mushrooms add a modern, plant-based twist.

Classic Spaghetti Dish

Ingredients:

Spiced Chicken

1.5 Ib chicken

½ teaspoon smoked paprika

½ teaspoon chili powder

½ teaspoon Italian seasoning

½ teaspoon red pepper flakes

¼ teaspoon salt to taste 2 tablespoons olive oil

1 medium onion, sliced

Italian Spaghetti

1 lb spaghetti of choice

1 quart chicken stock or water

8 oz cherry tomatoes red and yellow, sliced in half

⅓ cup sun-dried tomatoes in olive oil, chopped (reserve the oil)

3 tablespoons lemon juice or lime juice, freshly squeezed 3 oz baby arugula

1/2 cup chopped fresh parsley

3 tablespoons extra virgin olive oil

¼ teaspoon smoked paprika

¼ teaspoon Italian seasoning

¼ cup fresh basil chopped salt and pepper

Optional Add-Ins

¼ cup kalamata olives sliced

¼ cup green olives sliced

6 oz ricotta cheese

Method:

Chicken

1. In a large bowl, combine chicken together with seasonings: smoked paprika, chili powder, Italian seasoning, red pepper flakes, and salt. Toss to coat.

2. Heat a large (12-inch), high-sided, skillet until hot on medium heat. Add olive oil - it should run easily but not sizzle or burn.

3. Add chicken without overcrowding (you might have to cook in 2 batches). Cook, flipping once or twice, on medium heat, until cooked through. Cooking time depends on type of protein. Remove from the skillet and set aside.

Italian Spaghetti

1. To the same, now empty, skillet, add spaghetti and stock. Bring to a brief boil, reduce to a visible simmer, and cook, covered, for about 10 minutes (according to package instructions). Stir spaghetti frequently to prevent it from sticking to the bottom of the pan. Spaghetti is cooked when all the stock is absorbed and the spaghetti is al dente when tasted. You might have to add more stock towards the end if the spaghetti is undercooked or the stock evaporates too fast.

2. Stir in halved cherry tomatoes, chopped sun-dried tomatoes, sliced Kalamata olives, and sliced green olives. Add spoonfuls of ricotta cheese around the pasta.

3. Add lemon juice, extra virgin olive oil, arugula, smoked paprika, and Italian seasoning.

4. Reheat everything on low heat, constantly stirring, to blend all the ingredients together. Season with salt and pepper.

5. Add cooked mushrooms back to the skillet. Reheat gently, if needed.

When serving, top with the additional ricotta cheese and chopped fresh parsley.

Alternative Ways to Cook

Other Proteins

Shrimp, Salmon, Lamb, Beef,

Make it Vegan

This dish is so easy to make vegan

Change Protein

Oyster Mushrooms

Tofu

Swap Chicken Stock of Vegetable Stock or Water

Omit the Ricotta or Use hummus or Tahini for extra creaminess

Dairy Free Ricotta Recipe:

1 cup cashews, soaked

1/2 lemon, juiced

2 tb olive oil

2 tb water, as needed

pinch salt

Place all ingredients into a blender and blend until smooth.

Gluten Free

Swap the Pasta

Chickpea Pasta

everything else is gluten free naturally

Check Labels

Double-check spice blends and jarred items (like Italian seasoning and sun-dried tomatoes) to make sure they're certified gluten-free—some contain hidden gluten from anti-caking agents or cross-contamination.

Chickpea pasta is naturally gluten-free, but still verify the label.

High Protein

Add grilled chicken, shrimp, turkey meatballs, or tempeh
Use edamame or lentil-based noodles (they have higher protein content than chickpea)
Stir in hemp seeds or a spoon of nutritional yeast for a protein boost + umami