Mediterranean Pasta
Mediterranean Pasta with tomatoes, artichoke, garlic, and lemon. A fast, healthy pasta recipe thats easy to make and filled with bright flavor. Keep the recipe vegetarian or serve with chicken or shrimp. A nutritious all-in-one meal.
Mediterranean Pasta with tomatoes, artichoke, garlic, and lemon. A fast, healthy pasta recipe thats easy to make and filled with bright flavor. Keep the recipe vegetarian or serve with chicken or shrimp. A nutritious all-in-one meal.
- 1/2 teaspoon ground black pepper
- 4 cloves garlic
- 1/4 cup freshly grated parmesan cheese
- 1/4 cup fresh italian parsley (chopped)
- 1 tablespoon kosher salt (plus 1 teaspoon divided)
- 6 ounces whole wheat angel hair pasta (whole wheat spaghett or similar whole wheat noodles (i recommend delallo whole wheat
- 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
- 1/4-1/2 teaspoon crushed red pepper flakes
- 1/4 cup freshly squeezed lemon juice (about 1 lemon)
- Carbohydrate 2.07687625 g
- Cholesterol 5.5 mg
- Fat 1.8216825 g
- Fiber 0.174562495231628 g
- Protein 2.75049375 g
- Saturated Fat 1.088335 g
- Serving Size 1 1 –6 serving (54g)
- Sodium 96.528 mg
- Sugar 1.90231375476837 g
- Trans Fat 0.11798 g
- Calories 35 calories
Step-by-step
- 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, 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.
- 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 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.
Mediterranean Pasta: A Simple Weeknight Delight
As a busy working mom, finding time to cook a healthy and delicious meal can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and keeping the house running smoothly, the last thing I want to do when I get home is spend hours in the kitchen. That's why I adore recipes like this Mediterranean Pasta – it's quick, flavorful, and incredibly satisfying, making it a perfect weeknight dinner. The vibrant colors and fresh ingredients are a feast for the eyes, and the taste is even better!
This recipe is a testament to the magic of simple ingredients combined beautifully. The sweetness of the cherry tomatoes perfectly balances the savory garlic and the subtle bitterness of the artichoke hearts. The briny olives add a salty tang, while the lemon juice provides a refreshing zing. And, of course, the whole wheat pasta adds a hearty texture and a boost of fiber, making this meal as nutritious as it is delicious. The best part? It's incredibly versatile. I often add grilled chicken or shrimp for extra protein, but it's just as wonderful as a vegetarian dish. The whole family loves it, and that's what matters most.
The beauty of this recipe lies in its simplicity. There's no need for complex techniques or obscure ingredients. It’s a testament to the idea that sometimes, the most straightforward recipes yield the most satisfying results. The preparation takes only minutes; the cooking time is equally short. It's a perfect example of how a meal can be both healthy and convenient, proving that eating well doesn't have to be complicated. This recipe has become a staple in my weekly meal rotation, a quick and easy go-to when I need a delicious and nourishing dinner without spending hours in the kitchen. Plus, the leftovers are just as good the next day!
I often find myself adapting this recipe to whatever fresh ingredients I have on hand. Sometimes I’ll add spinach or kale for extra greens, other times I'll swap the black olives for Kalamata olives, depending on my mood and what’s in my fridge. The possibilities are endless! The heart of this dish, however, remains the same: the delightful combination of simple, fresh ingredients that come together to create a vibrant and flavorful meal that everyone can enjoy. It's a recipe that truly speaks to my love for quick, healthy, and utterly delicious food, and I hope it will become a favorite in your kitchen too.
Tips for making the most of your Mediterranean Pasta:
- Use good quality olive oil: The flavor of the olive oil will significantly impact the taste of the dish.
- Don’t overcook the pasta: Al dente pasta is key for the best texture.
- Taste and adjust seasonings: Adjust the amount of salt, pepper, and red pepper flakes to your liking.
- Add protein: Grilled chicken, shrimp, or chickpeas are excellent additions.
- Get creative with vegetables: Feel free to experiment with other vegetables like zucchini, bell peppers, or sun-dried tomatoes.
This Mediterranean Pasta is more than just a recipe; it's a symbol of easy, healthy, and delicious meals for busy lives. Give it a try – I guarantee you'll be adding it to your regular rotation!
