Mediterranean Pasta
Mediterranean Pasta with tomatoes, artichoke, garlic, and lemon. A fast, healthy pasta recipe that’s easy to make and filled with bright flavor! Keep the recipe vegetarian or serve with chicken or shrimp. A nutritious all-in-one meal.
Ingredients
- 1 tablespoonkosher salt (plus 1 teaspoon, divided)
- 6 ounceswhole wheat angel hair pasta (whole wheat spaghetti, or similar whole wheat noodles (i recommend delallo whole wheat pasta))
- 4 clovesgarlic
- 2 cupsgrape tomatoes (or cherry tomatoes)
- 1 canquartered artichoke hearts ((14 ounces))
- 1 canwhole pitted black olives ((6 ounces))
- 3 tablespoonsgood-quality olive oil
- ½ teaspoonground black pepper
- ¼ teaspooncrushed red pepper flakes
- ¼ cupfreshly squeezed lemon juice (about 1 lemon)
- ¼ cupfreshly grated parmesan cheese
- ¼ cupfresh italian parsley (chopped)
Directions
- 1
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.
- 2
While the water boils and pasta cooks, prep your vegetables and remaining ingredients: mince the garlic; halve the cherry tomatoes; drain and roughly chop the artichokes; drain and slice the olives in half. Once the vegetables start cooking, the recipe goes quickly, so you want to be ready.
- 3
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.
- 4
Add the 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 enjoy.