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Mediterranean Pasta with Lemon Garlic Sauce

Mediterranean Pasta with Lemon Garlic Sauce

Dinner
Prep Time
15min
Cook Time
15min
Servings
4
Calories
485
Chef's Note

For the best flavor, make sure to use good quality olive oil and fresh lemons. The pasta water is key to creating a silky sauce - the starch helps bind everything together. If you prefer a protein boost, add grilled shrimp or chicken, which would only add about 5 minutes to the cook time.

Tags
Mediterranean
pasta
vegetarian
quick
weeknight
lemon
garlic
under 30 minutes
feta
olives
Ingredients

  • 12 oz linguine or spaghetti

  • 3 tablespoons olive oil

  • 4 cloves, minced garlic

  • 1/4 teaspoon red pepper flakes

  • 2 whole lemon

  • 1 pint, halved cherry tomatoes

  • 1/2 cup, pitted and halved kalamata olives

  • 1 cup, quartered (from can, drained) artichoke hearts

  • 3 cups baby spinach

  • 3/4 cup, crumbled feta cheese

  • 1/4 cup, chopped fresh basil

  • 3 tablespoons, toasted pine nuts

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

Instructions
  • 1

    Bring a large pot of salted water to a boil. Cook 12 oz of pasta according to package directions until al dente, about 8-10 minutes.

  • 2

    While pasta cooks, zest both lemons to yield about 1 tablespoon of zest, then juice them to get approximately 1/4 cup of juice.

  • 3

    In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add 4 minced garlic cloves and 1/4 teaspoon red pepper flakes, cooking until fragrant but not browned, about 1 minute.

  • 4

    Add halved cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften.

  • 5

    Stir in 1/2 cup of kalamata olives and 1 cup of artichoke hearts, cooking for another 2 minutes.

  • 6

    Add lemon zest, lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper to the skillet, stirring to combine.

  • 7

    Reserve 1/2 cup of pasta cooking water before draining the pasta.

  • 8

    Add the drained pasta directly to the skillet along with 3 cups of baby spinach and 1/4 cup of the reserved pasta water. Toss everything together until the spinach wilts, about 1-2 minutes.

  • 9

    Remove from heat and fold in 1/2 cup of the crumbled feta cheese and most of the chopped basil, adding more pasta water if needed to create a silky sauce.

  • 10

    Serve immediately, garnishing each portion with the remaining feta cheese, chopped basil, and 3 tablespoons of toasted pine nuts.

Nutrition Information (per serving)
485
Calories
15g
Protein
58g
Carbs
22g
Fat
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