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Recipe: Mediterranean-Style Rotini with Toasted Garlic Panko

Mediterranean Style Rotini with Toasted Garlic Panko

Mediterranean-Style Rotini with Toasted Garlic Panko
When I saw the recipe for Fusilli with Caramelized Spring Onions and White Wine sitting in my “Recipes to Make” folder (an actual folder, mind you, not one on the computer–I am old school like that), I thought I’d add it to my meal plan because I had everything on hand for it except the onions. When I went to write up my meal plan post, I noticed that the recipe had pretty mediocre reviews online, with readers commenting that the dish was bland and flavorless. Oh, what to do!

I had already done my shopping for the week, so it was too late to make something else. Instead, I decided to change the recipe–I added everything I could find in the pantry to give this pasta dish a big boost in flavor. I could have gone the easy route and doused this with massive amounts of cheese, but I opted to add ingredients that pack a lot of flavor into a small amount of calories and fat, making this Mediterranean-Style Rotini recipe both delicious and healthy.

Mediterranean Style Rotini

Mediterranean-Style Rotini with Toasted Garlic Panko

A filling-yet-light Mediterranean-inspired pasta dish adapted from Cooking Light's Fusilli with Caramelized Spring Onions and White Wine.
Servings: 4


  • 1/2 cup panko
  • 2 tablespoons olive oil divided
  • 2 teaspoons minced garlic divided
  • 1/2 teaspoon kosher salt divided
  • 2 cups thinly sliced sweet onions like Vidalia or Walla Walla--about 1 pound
  • 1/2 cup dry white wine
  • 1/4 cup vegetable broth
  • 1/4 cup kalamata olives pitted and quartered
  • 1-14 oz. can small artichoke hearts drained and quartered
  • 1/4 cup basil leaves torn
  • 1/4 cup sun-dried tomatoes thinly sliced
  • 8 ounces uncooked rotini
  • 1/4 teaspoon freshly ground black pepper


  • Preheat oven to 375 degrees.
  • Combine panko, 1 tablespoon oil, 1 teaspoon garlic, and a dash of salt in a small bowl. Spread panko mixture in a single layer on a baking sheet. Bake at 375 degrees for 6 minutes or until golden brown, stirring after 3 minutes. Cool.
  • Heat a large skillet over medium-low heat. Add remaining 1 tablespoon of oil to pan. Add onions to pan; cook 20 minutes or until golden brown, stirring occasionally. Add remaining garlic and wine. Increase heat to medium-high; cook 1 minute. Add broth and heat until liquid is reduced (about 4 minutes). Remove from heat; stir in olives, artichoke hearts, basil leaves, and sun-dried tomatoes.
  • While onions are cooking, cook pasta in boiling water according to package directions. Drain. Stir pasta into vegetable mixture and add remaining salt and pepper. Divide pasta mixture into bowls; sprinkle each serving with 2 tablespoons of the panko mixture.
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  • Reply
    October 6, 2011 at 1:32 pm

    That’s the most appetizing recipe I’ve seen all week! Plus it’s National Noodle Day today!

  • Reply
    October 6, 2011 at 1:50 pm

    Looks really good!

  • Reply
    Stephanie @ henry happened
    October 6, 2011 at 2:13 pm

    Yum – I love anything with artichokes and olives!!

  • Reply
    October 6, 2011 at 2:17 pm

    This looks so delicious!

  • Reply
    October 6, 2011 at 4:33 pm

    This sounds like perfection! I’m making this on Monday one week but I have to add some feta cheese to it!

  • Reply
    Grumpy Grateful Mom
    October 6, 2011 at 4:36 pm

    That looks delicious! I love artichoke hearts! I take the smother with cheese route too often. 🙂

    • Reply
      The Type A Housewife
      October 6, 2011 at 10:55 pm

      It was so tempting, but I’m trying really hard not to eat as much dairy. But cheese really does make everything taste better.

  • Reply
    October 6, 2011 at 10:43 pm

    Delish! I’ll be making this one, too. But omitting the olives and adding spinach!

    Emily from Nap Time Is My Time

  • Reply
    October 6, 2011 at 10:46 pm

    Oh man, this sounds good!

  • Reply
    October 7, 2011 at 2:49 pm

    Love it! I have a folder, too, a plastic one where I keep recipes I’ve ripped out of magazines that are waiting to be made 🙂 I’ll be trying this one! Looks wonderful!

    • Reply
      The Type A Housewife
      October 9, 2011 at 12:22 am

      I’m so glad I’m not the only one! I subscribe to a gajillion cooking magazines and I always tear out so many things. I really need to go through and toss some of the things I’ll probably never really make. 🙂

      • Reply
        October 9, 2011 at 12:24 am

        Don’t toss them, you never know when the mood will strike! 🙂

  • Reply
    Tesa @ 2 Wired 2 Tir
    October 8, 2011 at 4:41 pm

    This looks so flavorful and fantastic! I’d love to try it the next time we’re feeling adventurous – we don’t eat Mediterranean meals very often, but this one makes me want to change that!

    • Reply
      The Type A Housewife
      October 9, 2011 at 12:16 am

      Thanks! We don’t eat Mediterranean much either, so this recipe was a nice change of pace. I hope you like it if you make it!

  • Reply
    Jen-Eighty MPH Mom
    October 8, 2011 at 4:51 pm


  • Reply
    October 9, 2011 at 6:29 pm

    You make the best sounding recipes. Makes me hungry to read them.

  • Reply
    Anne Mc
    September 5, 2012 at 12:21 pm

    Sounds delicious – both the home sun dried tomatoes and the Rotini dish. Must try both!

    • Reply
      September 5, 2012 at 1:05 pm

      I hope you like them! You can’t really go wrong with sun-dried tomatoes though. 🙂

  • Reply
    Madison Smith
    October 9, 2018 at 5:25 am

    5 stars
    Fabulous…its looks soo delicious and more beautiful….i really enjoyed your recipe and i will try to making this….Thanks for sharing….!

  • Reply
    December 28, 2018 at 8:57 am

    I love this recipe! I am the only vegan in the house, so I doubled it, and added in diced leftover ham for the kids and husbands half. They loved it and a good way to get the kids to eat veggies 🙂

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