Artichoke and Olive Pasta with Lemon and Garlic
This vibrant Artichoke and Olive Pasta with Lemon and Garlic is a celebration of Mediterranean flavors. Featuring tender artichokes, briny olives, zesty lemon, and aromatic garlic, it's a heart-healthy dish that promises to delight the palate with every forkful.
Equipment
- Large pot
- Colander
- Large skillet
- Cheese grater
- Measuring cups and spoons
Ingredients
- 12 ounces favorite pasta
- 1 can artichoke hearts drained and quartered
- 1 cup Kalamata olives pitted and halved
- 3 tbsp extra virgin olive oil
- 4 cloves garlic minced
- 1 lemon zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 tsp red pepper flakes optional
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh parsley chopped
- Grated Parmesan cheese for serving
Instructions
- Cook pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1 cup (240ml) of pasta water before draining and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, if using, and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Add the artichoke hearts to the skillet and sauté for 2-3 minutes until they start to turn golden.
- Stir in the Kalamata olives and lemon zest, cooking for another minute.
- Lower the heat and add the cooked pasta to the skillet. Toss to combine, adding a splash of reserved pasta water to loosen the sauce if necessary.
- Drizzle in the fresh lemon juice and season with salt and pepper. Toss everything together until well mixed and heated through.
- Remove from heat and stir in the chopped parsley.
- Serve immediately, garnished with grated Parmesan cheese.
Notes
For a gluten-free version, use your preferred gluten-free pasta.
Adjust the amount of red pepper flakes to suit your heat preference.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For added protein, consider tossing in some grilled chicken or shrimp.