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15-Minute Mediterranean Pasta

Sue Mah, Level 12
Sue Mah
Who doesn’t love a delicious bowl of pasta? There’s just something so hearty and satisfying about it, and this quick 15-minute Mediterranean pasta dish is sure to be a crowd pleaser. There’s depth of flavor from sauteed garlic and just the right amount of delicious saltiness from artichoke hearts and kalamata olives.

Cooking Recipe

Return to the program page of Mediterranean Eating: The Anti-Inflammatory Diet

Download the program guidebook for a printable ingredient list and recipe steps!

• 8 ounces whole grain spaghetti
• 1 clove of garlic
• ¼ cup extra virgin olive oil
• juice from half a lemon
• ⅓ cup kalamata olives
• ½ cup sun-dried tomatoes
• 10-ounce can or jar of artichoke hearts
• 2 tablespoons chopped fresh parsley
• ½ teaspoon salt
• 1 cup crumbled feta cheese

• Bring a large pot of water to a boil.
• Once boiling, add that spaghetti to the pot and cook according to the box - it's usually about 10-12 minutes.
• While the spaghetti is cooking, chop the kalamata olives
• Quarter your artichoke hearts
• Chop that parsley...and finely chop your garlic
• Make the flavored oil - Add your garlic and olive oil to a small pan on medium-low heat. Cook it for about 5 minutes until the garlic looks golden brown.
• Turn the heat off and scoop the garlic out with a spoon
• Drain your spaghetti once it’s done cooking and put it back in the pot.
• Add everything, except the feta cheese, to the pot and toss it all to combine. don’t forget that flavored oil!
• Add about 3/4 of the feta and toss again gently. you can reserve the rest of the feta cheese for serving at the table

15-Minute Mediterranean Pasta
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Suzie R.
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