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.
6ounceswhole wheat angel hair pastawhole wheat spaghetti, or similar whole wheat noodles (I recommend DeLallo whole wheat pasta)
2cupsgrape tomatoesor cherry tomatoes
1canquartered artichoke hearts(14 ounces)
1canwhole pitted black olives(6 ounces)
3tablespoonsgood-quality olive oil
1/2teaspoonground black pepper
1/4-1/2teaspooncrushed red pepper flakes
1/4cupfreshly squeezed lemon juiceabout 1 lemon
1/4cupfreshly grated Parmesan cheese
1/4cupfresh Italian parsleychopped
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.
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.