PASTA-ARTICHOKES-OLIVES-TOMATOES

By grinder

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

Ingredients

• Coarse salt and ground pepper
• 12 oz. whole-wheat spaghetti
• 2 tablespoons olive oil
• 1/2 medium onion , thin sliced, lengthwise
• 2 garlic cloves, thinly sliced crosswise
• 1/2 cup dry white wine
• 1 can artichoke hearts, drain, rinse, quartered lengthwise
• 1/3 c. kalamata olives, quartered lengthwise
• 1 pint cherry tomatoes, halved lengthwise
• 1/4 cup grated Parmesan cheese +
• 1/2 cup fresh basil leaves, torn

Details

Servings 4

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.

In a large skillet, heat 1 tablespoon oil over med-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3-4 minutes. Add wine and cook until evaporated, about 2 minutes.
Stir in artichokes and cook until starting to brown, 2-3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1-2 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.