Mediterranean Pasta

05/08/2014 Nutrition & Recipes Recipes

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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About the Author
This recipe was taken from The Chopra Center Cookbook, which is based on the ancient healing wisdom of Ayurveda. All Ayurvedic recipes focus on creating balance and supporting the body's natural state of health. To learn more about Ayurveda and achieving optimal mind-body health, explore our Perfect Health and Journey into Healing workshops.Read more