Description
A quick and healthy pasta dish featuring fresh vegetables, olives, artichoke hearts, and bright lemon flavor, inspired by Mediterranean cuisine.
Ingredients
Scale
- 1 tablespoon kosher salt plus 1 teaspoon, divided
- 6 ounces whole wheat angel hair pasta or whole wheat spaghetti
- 4 cloves garlic
- 2 cups grape tomatoes or cherry tomatoes
- 1 can quartered artichoke hearts (14 ounces)
- 1 can whole pitted black olives (6 ounces)
- 3 tablespoons good-quality olive oil
- 1/2 teaspoon ground black pepper
- 1/4–1/2 teaspoon crushed red pepper flakes
- 1/4 cup freshly squeezed lemon juice (about 1 lemon)
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup fresh Italian parsley chopped
Instructions
- Bring a large pot of water to a boil and add 1 tablespoon salt. Cook the pasta until al dente. Reserve 1/2 cup of the pasta water, then drain.
- While the water boils and pasta cooks, mince the garlic, halve the cherry tomatoes, drain and roughly chop the artichokes, and drain and slice the olives in half.
- Heat the olive oil in a large skillet over medium high heat. Add the tomatoes, garlic, the remaining 1 teaspoon salt, pepper, and crushed red pepper flakes. Cook, stirring frequently, until the garlic is fragrant and the tomatoes begin to break down and release some juices into the oil, 1 to 2 minutes.
- Add the drained pasta to the skillet and toss to coat. Add the artichokes and olives. Drizzle the lemon juice over the pasta. Continue tossing and cook for 1 to 2 minutes, until warmed through.
- If the pasta seems too dry, add a splash of the reserved pasta water to loosen it. Taste and adjust the salt and pepper as desired.
- Remove from heat and sprinkle with Parmesan and parsley. Toss once more and serve.
Notes
- Do not skimp on the olive oil or parsley; both are key to great final dish flavor.
- To reheat, warm gently in the microwave or on the stove with a splash of water to keep the pasta from drying out.
- Store leftovers in the refrigerator for 4 days or freeze for up to 1 month.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 10mg
Keywords: Mediterranean Veggie Pasta, Easy Meals, Healthy Meal Options, Quick Dinner Ideas, Vegetarian Pasta, Weeknight Pasta