Mediterranean Pasta with Artichokes, Olives, and Tomatoes
- Comments()
Body+Soul, April/May 2007
- Prep Time 15 minutes
- Total Time 25 minutes
- Yield Serves 4
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Ingredients
- 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
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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.
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Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.
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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.
Very good light meal. Did a brunch for Easter so I was looking for a light supper. Didn't have whole wheat pasta so I used thin spaghetti and had to use dried basil as I didn't have any fresh on hand. Would be much better with the whole wheat pasta and fresh basil.
Martha.....it's 2010...we need the nutritional info please!
Strange. I put the name of the recipe in the search field at the top of the website and it shows 2 recipe photos for this meal. One has the actual recipe and the other does not. This link has the recipe: http://www.wholeliving.com/mediterranean-pasta-with-artichokes-olives-an... Pasta with Artichokes, Olives, and Tomatoes
I can't find the recipe either. This is the 5th recipe that hasn't shown up? Any suggestions?
This looks so delicious.... sure wish I could actually see the recipe.....
where is the recipe?
You could substitute chicken broth for the wine.
I don't drink whine. What could I substitute?
Nutritional information....PLEASE!
I use quinoa pasta. It adds a nutty taste and may be a little healthier than semolina or white flour pasta. It is also gluten free, has a decent amount of protein and fiber.
Very good recipe. I used flax spaghetti and added fresh basil - a must. My husband sear-grilled chicken breast with sea salt and cracked black pepper. We thinly sliced it and partially covered the pasta for a protein. Delish.
I enjoyed this recipe but added a handful of fresh spinach with the tomatos and a cup of sliced mushrooms. I also topped it with a 3oz fillet of poached white fish for a lean protein. It was delicious and flavorful!
if you want to cut the calories and fat of olives, replace them with capers in this recipe. same salty goodness with less fat.
i recently made a similar version of this with grilled chicken and whole wheat bowtie pasta for a dinner party at my home, it was a huge hit.
I agree with the others that in this Challenge you should be giving us nutritional information on the recipes. BTW everyone: Everyday Food already has nutritional information for every recipe. It's not with recipes, but in the index at the back. If you're over 40 you'll need those reading glasses though, the font is small. (in older issues I think the info was in the front after the Contents page.
I agree with the others that in this Challenge you should be giving us nutritional information on the recipes. BTW everyone: Everyday Food already has nutritional information for every recipe. It's not with recipes, but in the index at the back. If you're over 40 you'll need those reading glasses though, the font is small. (in older issues I think the info was in the front after the Contents page.
I agree with the others that in this Challenge you should be giving us nutritional information on the recipes. BTW everyone: Everyday Food already has nutritional information for every recipe. It's not with recipes, but in the index at the back. If you're over 40 you'll need those reading glasses though, the font is small. (in older issues I think the info was in the front after the Contents page.
I agree with the others that in this Challenge you should be giving us nutritional information on the recipes. BTW everyone: Everyday Food already has nutritional information for every recipe. It's not with recipes, but in the index at the back. If you're over 40 you'll need those reading glasses though, the font is small. (in older issues I think the info was in the front after the Contents page.
I agree with these comments. Every recipe should only presented in its "healthiest" format. Others are only a distraction and creates challenges that are not necessary. We need to think healthy, then it will become a way of life.
I FOR ONE "TRUST YOU" I REALLY KNOW THAT YOU HAVE OUR BEST INTEREST AT HEART, AND WILL DO YOUR BEST TO GIVE US THE BEST CHOICES TO KEEP US ALL ON TRACK TO A SLIMMER
I also feel that adding nutritional values to all your recipes would help those of us who are trying to make better choices and keep on track.
I want to "ditto" the request on nutritional values on everything you do, including all the recipes in your magazines(Everyday Food, MS Living etc.)
I want to "ditto" the request on nutritional values on everything you do, including all the recipes in your magazines(Everyday Food, MS Living etc.)
Any possibiliy to add nutritional info like calories, fiber, protein, etc to all your healthy recipes? Would be SO helpful to assist staying on track!
Thanks!