Spaghetti with Artichoke Hearts and Olives

Ingredients

• 8 ounces wheat spaghetti
• 2 tablespoons olive oil
• 3 cloves garlic
• 1 cup artichoke heart quarters
• 0.5 cup kalamata olives
• 1 cup cherry tomatoes
• 0.25 cup basil
• 1 teaspoon lemon zest
• 1 teaspoon red pepper flakes
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper

Instructions

1. 1Cook whole wheat spaghetti in a large pot of boiling salted water until al dente, then drain.
2. 2While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
3. 3Add quartered artichoke hearts and halved Kalamata olives to the skillet. Cook, stirring occasionally, for 3-4 minutes.
4. 4Toss in halved cherry tomatoes and cook until they just start to soften, about 2 minutes.
5. 5Combine cooked spaghetti with the artichoke and olive mixture in the skillet. Toss well to coat the pasta in the olive oil and garlic.
6. 6Season with sea salt, black pepper, and red pepper flakes to taste.
7. 7Remove from heat and stir in fresh basil and lemon zest.
8. 8Serve immediately, garnishing with additional basil if desired.