Mediterranean Pasta
Try this Mediterranean Pasta recipe, or contribute your own.
Try this Mediterranean Pasta recipe, or contribute your own.
- 2 tablespoons grated parmesan cheese
- salt and pepper
- 1 tablespoon lemon juice
- 3 cloves garlic minced
- 1/2 cup chopped fresh basil
- 2 tablespoons capers
- 2 teaspoons lemon zest
- 2 teaspoons flour
- 1 cup reduced sodium chicken stock
- 1/3 cup sundried tomatoes
- 8 ounces multigrain thin spaghetti (i used barilla plus)
- 1 lb. boneless skinless chicken or turkey breast (about cut into bite size pieces
- 3 teaspoons olive oil divided use
- 1/4- 1/2 teaspoon red chili flakes (depending on how spicy you like
- 1 package (9 ounces) frozen artichoke hearts thawed (can use canned)
- Carbohydrate 7.54139187321388 g
- Cholesterol 3.17500000058966 mg
- Fat 1.35431125032055 g
- Fiber 0.857975013053907 g
- Protein 3.02652375085847 g
- Saturated Fat 0.49466337513643 g
- Serving Size 1 1 Serving (248g)
- Sodium 350.314330873818 mg
- Sugar 6.68341686015997 g
- Trans Fat 0.136950625052429 g
- Calories 51 calories
Step-by-step
- Place the sundried tomatoes in a small bowl and soak them in warm water to soften them. If using tomatoes packed in oil, you can skip this step.
- To make the sauce, stir the chicken stock, lemon juice, zest and flour together in a bowl. Set aside.
- Bring a large pot of salted water to a boil and add the spaghetti. Cook according to package directions, until al dente. Drain and reserve about ½ cup of the pasta water.
- Season the chicken with salt and pepper. Heat 2 teaspoons oil in a large sauté pan or skillet over medium high heat. Add the chicken and cook without moving it until it is browned on one side, about 3 minutes. Turn the chicken over and cook on the other side until browned. Remove the chicken and set aside in a bowl.
- Turn the heat down to medium and add the remaining teaspoon oil. Add the garlic and chili flakes and cook until fragrant, about 30 seconds.
- Stir the sauce mixture and pour it into the pan. Stir to pick up any browned bits from the bottom of the pan.
- Drain the sundried tomatoes and slice them. Add them to the pan along with the artichokes, capers and chicken.
- Simmer for a few minutes to allow the ingredients to heat up and the flavors to meld.
- Add the pasta along with the basil and cheese. Toss to combine all ingredients well.
- Add some of the reserved pasta water as needed until the sauce reaches the desired consistency.
- Garnish with fresh basil and serve.
A Taste of the Mediterranean: My Simple, Satisfying Pasta Dish
As a busy working mom, finding time to cook a healthy and delicious meal can feel like a Herculean task. My days are a whirlwind of school runs, client meetings, and trying to squeeze in a quick workout. But, even with my jam-packed schedule, I refuse to compromise on nourishing myself and my family with flavorful, wholesome food. That’s where this Mediterranean Pasta recipe comes in.
This dish isn't just quick and easy—it's also incredibly versatile. Feel free to adapt it to your own taste and what you have on hand. I often swap out the chicken for shrimp or even chickpeas for a vegetarian option. The beauty of this recipe lies in its simplicity; it's a blank canvas for your culinary creativity. One of my favorite things about this recipe is that I can often find many of the ingredients already in my pantry or fridge. This makes it a perfect weeknight meal that I can quickly throw together when I'm short on time.
The vibrant flavors of sun-dried tomatoes, fresh basil, and zesty lemon create a symphony of tastes that transports you to a sun-drenched Mediterranean coast. The heartiness of the multigrain pasta provides sustained energy, perfect for powering through the afternoon slump or fueling a busy evening. This meal is light enough to not weigh me down, but substantial enough to keep me satisfied until my next meal.
The preparation is straightforward and enjoyable. I find myself truly relaxing while I sauté the chicken, letting the aroma fill my kitchen, and then watching as the sauce simmers, bringing together the delicious ingredients. It's a mindful cooking experience that allows me to unwind amidst the chaos of daily life. This recipe is perfect to make with the family, especially when the kids want to help out in the kitchen. The simple steps mean that even younger kids can participate in preparing the meal, enhancing the whole family experience.
The best part? Leftovers are just as good, if not better, the next day! I often pack the remaining pasta for lunch, making sure to have a nutritious and satisfying meal while I'm working. This saves me time and money, preventing those impulsive unhealthy takeout choices that can easily derail a healthy lifestyle.
This recipe is more than just a meal; it's a reminder to prioritize healthy eating, even amidst a busy life. It's a testament to the fact that delicious, nutritious food doesn't have to be complicated or time-consuming. So, the next time you’re looking for a quick, healthy, and flavorful meal, give this Mediterranean Pasta a try. It's sure to become a regular in your kitchen, as it is in mine.
Beyond the convenience and taste, this recipe is a lovely way to incorporate more vegetables into my diet. I often add other vegetables such as bell peppers or zucchini. The dish is a fantastic platform to experiment and adjust to your preferences and nutritional needs. That adaptability is what makes this recipe special to me. It is not just a recipe, it's an approach to cooking that allows for creativity, flexibility, and delicious, wholesome meals.
This Mediterranean Pasta is a testament to the fact that healthy and delicious food can be simple. It’s a recipe that's as versatile as my daily life, and just as satisfying. Try it for yourself and taste the Mediterranean sunshine!
