How To Make Artichoke, Olive & Lemon Pasta
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 8 ounces of linguine
- 1 can of artichoke hearts, drained and quartered
- 1/2 cup of sliced kalamata olives
- Zest of 1 lemon
- Juice of 1 lemon
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Grated Parmesan cheese for serving
- Fresh basil leaves for garnish
Instructions
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Cook the linguine according to package instructions. Drain and set aside.
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In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant.
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Add the artichoke hearts and olives to the skillet and cook for 5 minutes, stirring occasionally.
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Add the lemon zest and lemon juice to the skillet. Season with salt and pepper.
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Add the cooked linguine to the skillet and toss well to coat it with the sauce.
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Serve the pasta hot, garnished with grated Parmesan cheese and fresh basil leaves.
Nutrition
- Calories : 350kcal
- Total Fat : 10g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 480mg
- Total Carbohydrates : 55g
- Dietary Fiber : 6g
- Sugar : 3g
- Protein : 11g
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