This healthy Mediterranean Pasta is the breezy social butterfly of the dinner recipe crowd. So effortless! So chic! A light, easygoing mix of angel hair pasta, fresh lemon, and classic Mediterranean ingredients like tomato, Parmesan, and artichoke, this simple but splendid healthy pasta recipe can carry itself at any meal.

Mediterranean Pasta with artichoke, tomato, garlic, and lemon. One of our favorite fast and healthy pasta recipes! Easy to make, warm, and filled with bright flavor! Keep the recipe vegetarian or serve with chicken or shrimp. #healthy #pasta #mediterranean

I prize recipes that combine pantry staples and fresh ingredients to create fast, healthy meals.

Mixing fresh and pantry items means that I only need to buy one or two things to make dinner. Cooking and shopping this way is often less expensive, AND because pantry items are typically quick and convenient, I can get dinner on the table sooner too.

Just like Garlic Pasta, this healthy Mediterranean pasta is a perfect example.

Mediterranean Pasta with artichokes, olives, tomato, garlic, and lemon. Fast and fresh for weeknight dinners!

Healthy Mediterranean Pasta—Fast Meets Fresh

The Ingredients

  • Whole Wheat Pasta. Higher in fiber, protein, and nutrients than regular pasta, whole wheat pasta is better for you. Its flavor is mild, so no one will suspect your healthy swap. You’ll always find a box or two in my pantry.

As long as the pasta is 100% whole grain, there isn’t one type that is better for you than another. I like to keep a few shapes on hand for making all kinds of healthy pasta recipes. This Garlic Shrimp Pasta, Chicken Feta Pasta, and Kale Pasta are two of my favorites for long-style noodles like spaghetti and fettuccini. Shorter noodles are perfect for Sun Dried Tomato Pasta and Caprese Chicken Pasta. (For more inspo, check out my full list of healthy pasta recipes.)

  • Canned Artichokes. An instant way to add a colorful and delicious serving of veggies to any recipe. Steam and section whole fresh artichokes on a weeknight? No. Open a can of artichoke hearts and add them to a quick pasta? Yes!
  • Canned Olives. The salty-umami oomph. They’re big flavor and will add only a few dollars to your grocery bill.
  • Extra-Virgin Olive Oil. Don’t skimp on the amount, as you need it to create a luscious sauce. While the olive oil does add fat, it’s good fat and makes this a more heart healthy pasta recipe.
Mediterranean Pasta is a one-pan meal that the whole family will love. Full of flavor and vegetarian too!

Next, we have the ingredients on Team FRESH. They’re a classic Mediterranean combo that brings the pasta to life.

  • Cherry Tomatoes. Juicy, sweet, and tasty year-round.
  • Chopped Garlic. While I sometimes take a shortcut with garlic powder, in this healthy pasta, you need the real deal. Hate chopping garlic? (I do!) Try a garlic press like this one.
  • Freshly Squeezed Lemon Juice. No bottled juice allowed. Trust me! You need the real deal here.
  • Grated Parmesan. As with the lemon juice, use the real deal (not the green can). This pasta has few ingredients, so each is incredibly important.

This Mediterranean pasta is a testament to the fact that a recipe doesn’t need to be long, time-consuming, or complicated to be delicious and taste special.

Mediterranean Pasta with artichoke, tomato, garlic, and lemon. One of our favorite fast and healthy pasta recipes! Easy to make, warm, and filled with bright flavor!

Mediterranean Pasta Recipe Variations

Thanks to the hearty artichokes and whole grains in the pasta noodles, I found this Mediterranean Pasta plenty satisfying when left vegetarian.

  • To Make Vegan. You can simply omit the Parmesan.
  • Mediterranean Pasta with Shrimp. I’d suggest sautéing or grilling the shrimp separately, then tossing it with the pasta at the end to prevent the shrimp from overcooking. (Or give this Mediterranean Shrimp a try.)
  • Mediterranean Pasta with Canned Tuna. For additional heart-healthy protein and fats. (I recommend oil packed for the best flavor.)
  • Mediterranean Pasta with Chicken. For those seeking shredded chicken pasta recipes, try combining this Mediterranean Pasta with my quick and easy method for How to Cook Shredded Chicken (stovetop), Baked Chicken Breast, or this Instant Pot Chicken. You can shred or dice the chicken and toss it in with the pasta at the end.
  • Mediterranean Pasta with Italian Sausage. Slice precooked Italian chicken sausages into coins, then brown the pieces in a sauté pan. Remove them from the pan, proceed with the recipe as directed, and toss the coins into the pasta at the end.
  • Mediterranean Pasta with Feta. Swap the Parm for feta cheese. We served our leftovers this way, and that was delicious too.

What to Serve with Mediterranean Pasta

And now GUESS WHAT? I have a full-length cooking demonstration video showing you just how fast and easy this Mediterranean Pasta is to make!

In addition to posting the video in this post below, I just started a YouTube Channel and would love for you to subscribe. I’ll be sharing a new how-to recipe video there every week.

Making videos for YouTube feels extra special/nerve wracking because I’m filming the videos on my own now without a crew. It’s new territory, and I’m excited and nervous at the same time. If you could click here to subscribe to my channel (or even just visit my channel to like and comment on my videos!), your support would mean the world.

OK, now let’s make this bright and healthy Mediterranean Pasta!

A skillet of Mediterranean pasta with olives and tomatoes

Mediterranean Pasta

4.94 from 75 votes
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.

Prep: 5 mins
Cook: 15 mins
Total: 20 mins

Servings: 4 –6 servings

Ingredients
  

  • 1 tablespoon kosher salt plus 1 teaspoon, divided
  • 6 ounces whole wheat angel hair pasta whole wheat spaghetti, or similar whole wheat noodles (I recommend DeLallo whole wheat pasta)
  • 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, 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.
  • 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.

Notes

  • Tips from Mary, the recipe’s author: Don’t skimp on the olive oil or parsley. Both are key to giving the final dish great 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.

Nutrition

Serving: 1(of 6)Calories: 267kcalCarbohydrates: 27gProtein: 18gFat: 13gSaturated Fat: 2gCholesterol: 4mgFiber: 3gSugar: 4g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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180 Comments

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    1. I wish I could give 10 stars!. I made it tonight for dinner and my husband asked if I could make it again this weekend!! He had 3 helpings

      I added fresh spinach in it.. so good..
      You never disappointed me with your recipes.. keep them coming!!5 stars

    1. Hi Laura, maybe roasted red peppers? It would also be pretty easy with this recipe to remove a serving or two from the dish before adding the olives and artichokes, as those are stirred in at the very end just to warm through. Enjoy!

  1. All your foods look so good! But I am having trouble figuring out how much to eat of each throughout the day. Do you have any examples of what you eat in a day to illustrate that kind of stuff for us that have trouble with this kind of stuff? I know how much everyone needs to eat in a day varies from person to person, but an example to use as a baseline might help?

    1. Hi Nikki, I definitely recommend talking to a dietitian, because everyone’s needs are different. I eat a good variety, including lots of whole foods, fruits, lean protein, and plenty of veggies. My blog represents the types of food that I eat, and I’m also very active and exercise several times a week. This is just what I personally do on a daily basis, but since I don’t have a medical background, I’d highly recommend talking to someone who does!

  2. Erin, I made this tonight with shrimp, Greek olives and a feta for my cheese (along with your recipe of artichokes, cherry tomatoes, etc.).  I am now a chef to my family  all thanks to you!5 stars

    1. Alan, I’m so glad to hear the recipe was a hit! Thanks so much for giving it a try and taking the time to leave this wonderful review!

    1. Hi Tom! Yes, I think that would work well too! I ate some cold out of the fridge, and while I preferred it warm, cold works too if that is your preference. I’d maybe use a different noodle that’s more traditional for cold pasta salads. Bowtie or penne would be great!

  3. I am so happy that you liked the recipe and I’m thrilled that you are enjoying the cookbook! Your photos are stunning too and now I’m craving pasta!!5 stars

    1. Mary, I am always craving pasta after making this! Thanks for letting me share the recipe and congrats on your beautiful book!

  4. Made this for dinner, super meal.  Added shrimp and asparagus as per other comments.  Will be in my rotation.5 stars

  5. What a wonderful dish.  Not only was it beautiful, but the flavors were magical together. My husband and I loved it.  This is one of those dishes that I could eat every week.  I may try  spinach with it next time.  It is perfect as is, but we really love spinach and I think the flavor would be a delicious addition.  Thank you so much for sharing this recipe. It is now a favorite. 5 stars

  6. I never leave reviews but I read them all the time.  I made this recipe tonight and it was fabulous. Easy and delicious I added spinach to the cherry tomatoes, artichokes, kalamata olives and feta cheese.  
    I will definitely make this again. Thank you for sharing 5 stars

  7. An update to my previous post:
    This recipe may actually be better the next day as a cold pasta salad!!!! The flavors actually melded together nicely overnight. I was a little skeptical at first (with only 6 oz of pasta called for in the recipe) but it made plenty for the next days lunch! Fabulous!!!

    Tonight I am trying Mediterranean Bean and Broccoli Pasta — I can’t wait.
    Thanks again for the wonderful recipes5 stars

  8. Made this for the family tonight. Added Mediterranean spinach and feta chicken sausage. It was awesome! Thumbs up from everyone. It is tasty as vegetarian dish also. I plan to try it with shrimp too! Five star recipe easy and quick! Thinking about getting the recipe book from which this came. Busy family needs healthy, delicious, but not too time consuming recipes.5 stars

  9. Stumbled upon this recipe doing a recipe search for something new to make for dinner and so glad I did! I did a couple things slightly different….
    I’m not a huge tomato or artichoke fan so I cut up my tomatoes a little smaller than it called for and I found a different recipe suggesting you drizzle marinated artichoke hearts  w olive oil, sprinkled with a little oregano and thyme and then baked at 450 for about 18min- stirring/turning them a couple times till nicely browned and a little crispy…(which turned slimy unpleasant things into actually tasty food :)  oh and I added spinach with the garlic and tomatoes… and ended up adding a little extra noodles so there’d be more leftovers  so next time I’ll up the other ingredients accordingly..
    Anyway, was a hit with the whole family. Hubby used the last of the feta in the fridge added to his, if I had more I probably woulda used it instead of the Parm but it was great with the Parm! :) 
    Thanks so much!! :) 5 stars

    1. I have some marinated artichokes as a part of a wonderful Christmas present. I had penne noodles, the artichokes, fancy olives from the same present, Feta , diced tomatoes in a can with all the perfect Italian herbs. I did the artichokes with the 450 degrees for 18 minutes and I am sure it is going to make this dish. You are right! It makes the artichokes SO much better! Thank you all for the amazing ideas for the main Italian dish and artichoke idea.5 stars

  10. Delicious! We added a half pound of shrimp with the tomatoes and garlic and used half green, half black olives (per son’s request) and it was great. Thanks for a quick, easy, healthy recipe!5 stars

    1. Kamini, adding videos to recipes is definitely a big priority, but it’s so time consuming (1 video takes all day plus hours of editing), that I can’t add it for every single one. I’ve noted this one for a future video though!

  11. I had to leave out the olives because my husband and kids despise them and it was still delicious!5 stars

  12. This sounds great and I can’t wait to try it! Just one thing to mention is that real Parmesan is not vegetarian. The feta idea sounds delicious though.

    1. Hi GS! There are brands that sell vegetarian parmesan, so you can use that here if that’s a concern for you. I hope you enjoy the recipe!

  13. I made this tonight for supper exactly as written and it was delicious!  This is definitely a recipe I will keep and use again. We are not vegetarian, but I didn’t add meat or fish to the recipe and we didn’t miss them at all.  Thanks for sharing this!5 stars

  14. Hi there ~~ Gosh this sounded so yummy, I made it for dinner tonight. I had everything on hand except the grape tomatoes, so hot footed it to the store for those. I assembled everything in my cast iron frying pan and just let everyone serve themselves. It was a huge hit!! Thanks for sharing your recipe. I’ll be making it again and again.5 stars

  15. Hi Erin – this looks fabulous! I have a potluck dinner to attend (the majority attending are Italians) & this recipe looks like a delicious fit! Wondering if you’ve enjoyed it cold? I have to travel with whatever I prepare and thought this might be perfect for the event, but heating it up would not be an option for where the potluck dinner will be – your thoughts? Thank you, Cheryl

    1. Cheryl, while I prefer this warm, I definitely have eaten my fair share of bites out of the refrigerator! Maybe make a test batch for yourself to see what you think and if you are comfortable with it?

  16. We loved  this recipe. The only thing I changed was the cheese. I had feta in the fridge and it worked great. Will definitely make this again and again.  Yummy!5 stars

  17. My husband and I just finished having a variation of your recipe for dinner. YUMMMM!!! We used what we had on hand, so I can’t even imagine how wonderful it would have been if we had followed the recipe exactly! We used spaghetti, minced garlic (in oil) from a jar, canned diced tomatoes with basil/garlic/ oregano (drained), no red pepper flakes, bottled lemon juice, parmesan from a canister, and dried parsley. I’m putting fresh garlic, cherry/grape tomatoes, lemons, and a hunk of parmesan cheese on my grocery list for the future! LOL! Thanks so much for sharing this recipe!!!5 stars

  18. This was fabulous! We’re gluten free and adjusted by using Tinkiyada noodles. I didn’t have any fresh tonatoes, so I used canned from our garden and didn’t have parsley, so I threw in fresh oregano and chives from the herb garden. It was a hit with young and old alike and it didn’t take long from start to finish. Thanks!5 stars

  19. Oh my gosh this was amazing! My husband’s quote was, “ I think this was the best thing you have ever made!” So simple and so delicious!5 stars

  20. Erin, I made this tonight. Left out the olives, added a bit of butter and used dried basil instead of the parsley. Delicious and solidly satisfying. I bet this would be deluxe if one were to add a shot of white vermouth and chopped fresh rosemary at the very end before the squeeze of lemon. Thank you for introducing me to cooking with artichokes. And thank you for a delicious and easy to prepare treat.

    Best,
    Nick Medina
    San Francisco, CA

    1. Thank you for taking the time to share this kind review, Bronte! I’m so happy to hear that this recipe was a hit!

  21. I absolutely love this recipe. I’m wondering if you think I could make ahead using penne and keep warm in a crockpot? Thinking of bringing for a teacher meal during conferences… any advice or suggestion would be great. Thanks for this recipe!5 stars

    1. Melissa, I honestly don’t know how well this would hold in a crockpot for an extended period. You can certainly try it though! I’d bring some kind of liquid like chicken broth to toss with it before serving as it might dry out. To be safe, you also can check out this crock pot pasta. That one I know holds over great in a slow cooker! https://www.wellplated.com/crock-pot-pasta/

  22. I made this tonight for dinner and all I can say is wow, so good and fast to prepare! I added shrimp, spinach, and used kalamata olives and was it ever delicious! I love your recipes and so does my husband!

  23. I found that six ounces of pasta was too much. I didn’t end up putting it all in. Personal preference maybe. Other than that this recipe is easy and delish!4 stars

    1. I’m so happy to hear that you enjoyed this recipe, Yvonne! Thank you for taking the time to share this kind review!

  24. Just got done making this dish…..literally 
    FABULOUS!  The more I make it the faster it will go (bonus!)
    *note to self* do not over-do it on the Crushed Red Pepper flakes next time, other than a bit too much of a spice it’s perfect! Yes, I’m a bit biased 
    Love this recipe!!5 stars

    1. Thank you for taking the time to share this kind review, James! I’m so happy to hear that you enjoyed this recipe!

  25. This is by far, the most delicious dish I have ever made. It will go into my recipe book for keeps! So fresh and tasty!5 stars

  26. OMG this is so good! I used half and half Kalamata olives and and vegan parmasan cheese. I tried it with regular whole wheat spaghetti and whole wheat thin. I liked the results of the later. Thanks5 stars

  27. Made this last night. It was so fabulous and delicious. Thank you. This is going to be a favourite5 stars

  28. This was delicious and very simple to make. I have had pasta combinations like this before but never this tasty. She is absolutely correct when she said make sure not to omit lemon and parsley. Will definitely be one of my go to recipes.5 stars

  29. It was okay. Followed the recipe exactly, it looked really pretty but it was bland. Wound up making pesto just to give it some flavor. 3 stars

    1. I’m sorry to hear that this recipe wasn’t to your tastes, Kim. I (and other readers) really enjoyed the flavors of this dish, so I wish it would’ve been a hit for you too!

  30. Hi Erin, I have all of the ingredients, except cherry or grape tomatoes , but I have plenty of ripe whole tomatoes – straight from the farmers market. Would it be possible to use diced tomatoes rather than cherry/grape? I’d appreciate your thoughts – as this recipe looks terrific and I’m very eager to give it a try. Thanks!

    1. Hi Sue! While I haven’t tried the recipe this way, I think it will still be delicious. I hope you love the recipe!

  31. This was such a spectacular hit with my husband! For so few a simple ingredients, it had lots of yummy flavor. This goes into my “make it again anytime” file5 stars

  32. I have made this yummy pasta  meal several times. My husband & I have been eating a Mediterranean diet for the last 2 months. This fits nicely into our meal rotation. My husband even asked for it at least once a week. I add shrimp to it, but otherwise follow the recipe exactly as written. Thank you for this delish post!!5 stars

  33. I made this dish last night for my family and it was a big hit.  Such delicious flavors and it goes together so quickly – the lemon juice is a perfect addition to this dish.  Really a lovely dish!5 stars

  34. We made this for dinner tonight it was so wonderful great !!!  Fits so well with my husband’s special limited foods with lots of health issues thanks from the bottom of my heart God blessings to you 5 stars

  35. Made this tonight with bite sized, pan seared breasts; used sliced green olives and dried parsley (in place of black olives and fresh parsley bc they were in my pantry). Both my husband and our college son thought it tasted zesty and delicious. We like spice/heat so i used almost 1/2 tsp red pepper flakes but would recommend beginning with 1/4 tsp if you’re sensitive with spices. The taste is incredible and refreshingly different. Def keeper. Tysm for sharing. 5 stars

  36. Man! I love this dish. Followed the recipe except for using feta instead of parmesan and chopping a whole lemon, peel and all into it—you read it correctly. I roasted my grape tomatoes in my air fryer with garlic, oil and green onions for 5 minutes at 400° prior to adding to spaghetti with other ingredients. I prefer linguine, didn’t have any, used thin spaghetti.5 stars

  37. Erin, I don’t know if you remember me but I was really impressed with your taco salad and made a comment on that recipe, garlic shrimp pasta and now this Mediterranean pasta. You have such talent in bringing together healthy ingredients into a burst of delicious, wholesome flavours. I just keep adding your recipes to my collection. This dish has taught me how flavourful cherry tomatoes and artichokes can be in a pasta dish. I am envious of your culinary skill!!

    – Your fan :)5 stars

  38. I made this for my husband and he loved it!! He is very picky and was worried when he saw the artichokes but ended up really enjoying this dish!! He didn’t even notice the whole wheat noodle ;)

    On your recipes, I have noticed that it doesn’t show how many grams are in 1 serving. Is this listed and I am just not seeing it? Thank you!!5 stars

    1. Katherine, I am so pleased to hear you both enjoyed it! I don’t list grams per serving, just the number of servings so you can get an approximate idea.

  39. Thanks, made this tonight for our family of four dinner. I know we all enjoyed it because there were no leftovers to speak of! Added shrimp right after the lemon and before the Parmesan & parsley. Prep ahead was key, appreciate all the help! Will make this again for sure.5 stars

  40. This has become a huge favorite with my family. I make it exactly as written in the recipe. It has such wonderful flavors and is quick and easy to make.5 stars

  41. Yes. I loved it!!!. I added bacon, asparagus, and mushrooms. I also didn’t have fresh parsley, so I used dried. So good!!!5 stars

  42. Loved this and so did my husband and 3 year old! Not only is it healthy but it’s delicious. We added chicken and substituted kalamata olives (picky husband preference). Had it the next day for lunch and the flavors stayed so well. Will definitely add this to the rotation and have shared with so many family and friends.5 stars

  43. We’ve made this dish with a couple of substitutions based on what we had on hand… turmeric pasta, castrelventrano olives which we just recently discovered, and chicken sausage. Delicious!5 stars

  44. I searched for a healthy pasta recipe that I could meal prep. I found this recipe but initially I was worry about the olives. I have never eaten olives in my life! I debated leaving them out but I decided to try something new. I read the comments and saw many people used kalamata olives so I bought those. I had a little spinach left and a bag of shrimp in the fridge so I added those as well. It taste so delicious!! I was surprised that I actually like olives?. I would definitely recommend this recipe. I plan to eat this for lunch for the week. Thank you for sharing!5 stars

  45. This was delicious! Very easy to put together as well. It tastes and feels light and healthy but still full of amazing flavor!5 stars

  46. I’ve never left a review on a recipe. Never! This pasta was so delicious I just had to. Followed recipe as written. Did not skimp on olive oil or garlic. Delicious. Delicious!5 stars

  47. I thought this recipe was tasty, but a bit acidic. I added fresh spinach to have more of a pasta salad and it worked well!4 stars

  48. This is one of my all-time favorite pasta dishes! I shared the recipe with my daughter and we both make this dish frequently. I substituted Kalamata olives for the black olives as I prefer the taste. I may throw in some capers next time too. This is a rich and satisfying meatless meal.5 stars

  49. My husband, who is 99.1% Italian on ancestry.com, and whose family hails from the same small town in Sicily as Al Pacino’s, asked me if I could make it again tomorrow, hahaha! I followed the recipe exactly. My only critique is that I would have liked a little bit less lemon juice, which I will do maybe two tablespoons next time. Fun recipe. I might also try adding some good quality sweet Italian sausage as a variant.5 stars

  50. This is one of the best dishes I’ve ever eaten, bar none! I am not much of a cook, so I really appreciated the simplicity and ease of making this dish. I am ready to make it again!5 stars

  51. Is it just as good reheated? I’m doing two main dishes for Father’s Day and want to make ahead if possible.

    1. Hi Julie! Yes this is good reheated! Warm gently in the microwave or on the stove with a splash of water to keep the pasta from drying out. We added some feta to our leftovers and it was so good!

  52. I have made this recipe twice. I absolutely love it! It is beatiful on the plate and easy to prepare. I think that the lemon juice is is the key ingredient. Thank you!5 stars

  53. Great. BUT the lemon should be reduced to 1tablespoon otherwise it overpowers everything else. Otherwise yummm.5 stars

  54. Very, very good! I added a little more lemon juice on mine to make it pop even more. I also added a small thinly sliced zucchini.5 stars

  55. This has become our favorite dinner. We added broccoli, but I liked the suggestion of spinach, so also want to try that. So quick and easy and yet delicious. Thank you..5 stars

  56. This turned out to be one of my favorite spaghetti dishes. I like the change from regular tomato based spaghetti. Incredibly easy, fast and healthy.5 stars

      1. My husband and I went crazy over this recipe! So much flavor! The most recent time I made this I sautéed 300 grams of large black tiger shrimp (peeled and deveined, of course) and tossed in along with the artichoke and olives.
        Success was ever so delicious.
        Thank you😊5 stars

  57. Hi, I plan to make this but will be using Jovial GF penne which comes in a 12 oz box. Should I use 1/2 box (6 oz)? It doesn’t look like it would be enough. The pasta in your video appears to have much more volume. Thanks!

    1. Hi Carolyne! I’ve only tested this recipe with angel hair pasta. The pasta in the video is different then what you are suggesting so it will definitely look different. If you decide to experiment with penne. Let me know how it goes!