Mediterranean Pasta
Taste the flavors of the Mediterranean with this delicious and healthy pasta recipe. The mix of olives and artichoke hearts with have you wanting more. You can also use brown rice instead of wheat pasta.
Ingredients
For 4 people
- 12 ounce(s) whole wheat spaghetti
- 2 tablespoon(s) olive oil
- 1/2 medium onion, thinly sliced lengthwise
- 2 garlic cloves, thinly sliced crosswise
- 120 mL dry white wine
- 1 3/4 cup(s) artichokes hearts, drained, rinsed and quartered lengthwise
- 1/3 cup(s) pitted Kalamata olives, quartered lengthwise
- 2 cup(s) cherry tomatoes, halved lengthwise
- 1/4 cup(s) Parmesan cheese, grated, plus more for serving
- 1/2 cup(s) fresh basil leaves, torn
Directions
In large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain, reserving 1 cup of pasta water. Return pasta to pot. Meanwhile, in a large skillet, heat 1 tbsp. oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until lightly browned, 3-4 minutes. Add wine and cook until evaporated, about 2 minutes. Stir in artichokes and cook until starting to brown, 2-3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1-2 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.
Nutrition facts
- Kcal: 471.32 kcal
- Fibers (g): 12.83g
- Sodium (mg): 469.55mg
- Carbs: 77.6g
- Fat: 11.02g
- Saturated fat (g): 2.05g
- Proteins: 15.36g