Pasta with Artichokes, Olives, and Tomatoes

By Margannl

Whole-wheat pasta has almost twice the amount of fiber of traditional semolina pasta.

498 calories; 13 g fat; 77 g carbs; 18 g protein

Prep: 15 minutes
Total: 25 minutes

Read more at Wholeliving.com: Mediterranean Pasta with Artichokes, Olives, and Tomatoes

Ingredients

• Coarse salt and ground pepper
• 12 ounces whole-wheat spaghetti
• 2 tablespoons olive oil
• 1/2 medium onion , thinly sliced, lengthwise
• 2 garlic cloves, thinly sliced crosswise
• 1/2 cup dry white wine
• 1 can artichoke hearts, drained, rinsed, and quartered lengthwise
• 1/3 cup pitted kalamata olives, quartered lengthwise
• 1 pint cherry or grape tomatoes , halved lengthwise
• 1/4 cup grated Parmesan cheese, plus more serving
• 1/2 cup fresh basil leaves, torn

Details

Servings 4
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.
Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.


Read more at Wholeliving.com: Mediterranean Pasta with Artichokes, Olives, and Tomatoes