This is a DELICIOUS and HEALTHY pasta recipe I got from Body+Soul magazine. You can also use brown rice pasta instead of wheat pasta.
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Units: US | Metric
- 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 (14 ounce) can artichoke hearts, drained, rinsed, and quartered lengthwise
- 1/3 cup pitted kalamata olive, quartered lengthwise
- 1 pint cherry tomatoes, halved lengthwise
- 1/4 cup grated parmesan cheese, plus more for serving
- 1/2 cup fresh basil leaf, torn
- 1In 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.
- 2Meanwhile, in a large skillet, heat 1 tablespoon 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.
- 3Stir 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.
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Nutritional Facts for Mediterranean Pasta
Serving Size: 1 (333 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 493.8
- Calories from Fat 101
- Total Fat 11.2 g
- Saturated Fat 2.4 g
- Cholesterol 5.5 mg
- Sodium 534.6 mg
- Total Carbohydrate 82.0 g
- Dietary Fiber 7.0 g
- Sugars 3.9 g
- Protein 19.4 g