Back to recipes
Simple Mediterranean Olive Oil Pasta
This recipe reimagines the classic Mediterranean Olive Oil Pasta with a focus on health, incorporating whole wheat pasta, extra virgin olive oil, and a bounty of fresh vegetables. Perfect for a nutritious and delicious meal that aligns with Mediterranean diet principles.
30 min4 servingsmediterraneanmain course
vegetarian
lacto-vegetarian
ovo-vegetarian
vegan
pescetarian
Nutrition Facts
Per serving
Calories391
% Daily Value*
Total Fat 19g24%
Saturated Fat 3g17%
Trans Fat 0g
Cholesterol 0mg
Sodium 799mg35%
Total Carbohydrate 50g18%
Dietary Fiber 3g12%
Total Sugars 2g
Protein 8g16%
Calcium 19mg1%
Iron 2.2mg12%
Potassium 259mg6%
Magnesium 33mg8%
Zinc 0.81mg7%
Approximate values — some ingredient data may be incomplete.
* Percent Daily Values are based on a 2,000 calorie diet.
Ingredients
- 8 ounces wheat pasta
- 4 tablespoons olive oil
- 3 cloves garlic
- 0.5 cup parsley
- 2 medium tomatoes
- 0.5 cup olives
- 1 cup artichoke heart quarters
Instructions
- 1Bring a large pot of salted water to boil. Add whole wheat pasta and cook according to package instructions until al dente.
- 2While the pasta cooks, mince the garlic and chop the parsley, tomatoes, and olives.
- 3In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- 4Add the chopped tomatoes and olives to the skillet. Cook for 5 minutes, stirring occasionally.
- 5Drain the artichoke hearts and add them to the skillet. Cook for an additional 3 minutes.
- 6Drain the pasta and add it to the skillet. Toss everything together to combine.
- 7Remove from heat and stir in the chopped parsley. Season with salt and pepper to taste.
- 8Serve the pasta warm, drizzled with a bit more extra virgin olive oil if desired.
Your first recipes, tailored to you.
Tell Nora about your dietary needs and she'll start building your personalized recipe collection right away.
Take the 2-min quiz