Mediterranean Pasta (Easy & Healthy)
User Reviews
4.8
42 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
361 kcal
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Course
Main Course
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Cuisine
Mediterranean
Mediterranean Pasta (Easy & Healthy)
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This delicious and easy Mediterranean Pasta is packed with colorful, nutritious ingredients. Made with simple pantry ingredients in under 30 minutes, it's the perfect quick weeknight meal.
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Ingredients
- 8 ounces whole wheat spaghetti
- 3 tablespoons olive oil
- 3 cloves garlic minced
- ⅛ teaspoon red chili flakes (optional)
- 1 pint grape tomatoes 2 cups, halved
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 can artichoke hearts 9 ounces; or 1 package frozen, defrosted, drained and cut into quarters
- 2 tablespoons capers
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 ounce Parmesan Cheese about ½ cup freshly grated or ¼ cup pre-grated cheese, freshly grated; or vegan parmesan cheese
Optional garnishes:
- basil fresh; parmesan cheese freshly grated; olive oil for drizzling
- parsley
- Parmesan Cheese
- olive oil
Instructions
- Bring a large pot of lightly salted water to a boil and add the spaghetti. Cook according to package directions, until al dente. Drain the pasta and reserve about 1 cup of the pasta water.
- While the pasta is cooking, make the sauce. Slowly heat the olive oil with the garlic and chili flakes in a large sauté pan over medium heat. Once the oil is hot and the garlic is fragrant, add the halved tomatoes. Cook 4-5 minutes until tomatoes start to soften and break down. Season the tomatoes with salt and pepper.
- Add the quartered artichoke hearts, capers, lemon juice, and lemon zest to the pan and toss to combine. Cook a minute or two until the ingredients are heated through.
- Add the cooked spaghetti to the pan along with the grated cheese and about ½ cup of the reserved pasta water. Toss to coat the pasta with the sauce. Continue to cook the pasta for another 1-2 minutes. Add more pasta water as needed until a smooth sauce is formed, coating all of the pasta. Taste and adjust seasoning with salt and pepper as desired.
- Before serving, garnish pasta with desired toppings like fresh basil or parsley, grated parmesan cheese, and a drizzle of olive oil.
Notes
- 4-ingredient dairy-free parmesan cheese
- Make sure you mise en place (prep and have all of your ingredients ready) when making this dish. Once you start cooking, the dish comes together very quickly.
- Heat the olive oil slowly in the skillet with the garlic and chili flakes to gently infuse it with flavor. Do not raise the heat too high and allow the garlic to brown or burn, otherwise it will taint its flavor.
- Once the spaghetti is cooked, add it to the skillet with the sauce and cook another minute or two to allow the flavors to meld.
- Be sure to reserve about a cup of the pasta water to use when you're making the sauce. Add enough pasta water to create a smooth sauce that coats the spaghetti.
- If you want to keep this recipe vegan, try my 4-ingredient dairy-free parmesan cheese instead of regular cheese.
Nutrition Information
Show Details
Calories
361kcal
(18%)
Carbohydrates
52g
(17%)
Protein
13g
(26%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Cholesterol
5mg
(2%)
Sodium
617mg
(26%)
Potassium
431mg
(9%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1066IU
(21%)
Vitamin C
21mg
(23%)
Calcium
127mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 52g | 17% |
| Protein | 13g | 26% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 5mg | 2% |
| Sodium | 617mg | 26% |
| Potassium | 431mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1066IU | 21% |
| Vitamin C | 21mg | 23% |
| Calcium | 127mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
42 reviews
Excellent
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