Mediterranean Pasta with Artichokes, Olives, and Tomatoes

Whole-wheat pasta has almost twice the amount of fiber of traditional semolina pasta.

498 calories; 13 g fat; 77 g carbs; 18 g protein

Prep: 15 minutes
Total: 25 minutes

Mediterranean Pasta

Course: MainCuisine: Mediterranean

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

350

kcal

A vibrant pasta dish tossed with olives, sun-dried tomatoes, garlic, and fresh herbs in a light olive oil sauce.

Ingredients

• 12 oz pasta (penne, fusilli, or your choice)

• 2 tablespoons olive oil

• 1 red bell pepper, thinly sliced

• 1 yellow bell pepper, thinly sliced

• 1 cup cherry tomatoes, halved

• 1/2 cup Kalamata olives, pitted and sliced

• 1/4 cup red onion, thinly sliced

• 2 cloves garlic, minced

• 1/2 cup feta cheese, crumbled

• 1/4 cup fresh basil, chopped

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• Juice of 1/2 lemon (optional)

Directions

• Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
• Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the red and yellow bell peppers, cherry tomatoes, red onion, and garlic. Sauté for about 5-7 minutes, until the vegetables are tender.
• Combine Ingredients: Add the cooked pasta to the skillet, then stir in the olives, feta cheese, basil, salt, and pepper. Toss everything together until well combined. Squeeze lemon juice over the top if desired.
• Serve: Plate the pasta and garnish with extra feta and basil, if desired.

Notes

• Nutrition Facts (per serving):
  Protein: 12 g
  Fat: 15 g
  Saturated Fat: 5 g
  Carbohydrates: 42 g
  Fiber: 5 g
  Sugar: 6 g
  Sodium: 400 mg

 

 

Ingredients

Serves 4

• Coarse salt and ground pepper
• 12 ounces whole-wheat spaghetti
• 2 tablespoons olive oil
• 1/2 medium onion , thinly sliced, lengthwise
• 2 garlic cloves, thinly sliced crosswise
• 1/2 cup dry white wine
• 1 can artichoke hearts, drained, rinsed, and quartered lengthwise
• 1/3 cup pitted kalamata olives, quartered lengthwise
• 1 pint cherry or grape tomatoes, halved lengthwise
• 1/4 cup grated Parmesan cheese, plus more serving
• 1/2 cup fresh basil leaves, torn

Directions

1. In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
2. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, and cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated about 2 minutes.
3. Stir in artichokes and cook until starting to brown 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.