Pasta con Carciofi e Olive

Pasta con Carciofi e Olive is a delightful Italian dish featuring al dente pasta tossed with tender artichokes and briny olives, creating a harmonious balance of flavors. This vibrant, dairy-free meal is perfect for a light yet satisfying lunch.

Ingredients

• Pasta (spaghetti or linguine) - 160 grams
• Artichoke hearts (canned or jarred, drained) - 200 grams
• Black olives (pitted and sliced) - 80 grams
• Garlic - 2 cloves, minced
• Olive oil - 3 tablespoons
• Lemon juice - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped
• Red pepper flakes - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat.
3. Add minced garlic to the skillet and sauté until fragrant, about 1 minute.
4. Add the drained artichoke hearts to the skillet and cook for 5-7 minutes until they start to turn golden brown.
5. Stir in the sliced black olives, red pepper flakes, lemon juice, salt, and black pepper, cooking for an additional 2-3 minutes.
6. Once the pasta is cooked, reserve 1/2 cup of pasta water, then drain the pasta and add it to the skillet with the artichoke and olive mixture.
7. Toss everything together, adding reserved pasta water as needed to create a light sauce.
8. Remove from heat, sprinkle with fresh parsley, and serve immediately.

Nutrition

• Calories: 480
• Protein: 10 g
• Carbs: 70 g
• Fiber: 10 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber from artichokes and olives, promoting digestive health.
• Contains healthy fats from olive oil, which can support heart health.

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