Healthy Mediterranean Pasta Recipe - Fast and DELICIOUS

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese offers a lower-fat option while maintaining creaminess.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives can be lighter in flavor and are often less expensive.

cherry tomatoes

🥗Healthier: sun-dried tomatoes

💰Cheaper: canned tomatoes

Sun-dried tomatoes add a concentrated flavor and can be cheaper when out of season.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is a healthier fat option, while canola oil is more budget-friendly.

Chop black olives and canned artichokes; set aside.

Cut cherry tomatoes in half and set aside.

Roughly chop fresh parsley and set aside.

Cook 6 ounces of whole wheat pasta according to package instructions; drain and reserve some pasta water.

Heat a large skillet over medium-high heat.

Add 3 tablespoons of olive oil to the skillet and let it warm up.

Add the halved cherry tomatoes to the skillet and cook for 1-2 minutes until they start to lose their shape and burst.

Add minced garlic to the skillet and sauté for about 30 seconds until fragrant.

Season with salt, black pepper, and crushed red pepper flakes (1/4 to 1/2 teaspoon depending on desired heat).

Add the cooked pasta to the skillet and toss to combine with the tomatoes and garlic.

Add the chopped black olives and artichokes to the pasta and toss well.

Drizzle in about 1/4 cup of fresh lemon juice (from one medium lemon) and toss to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens