Olive Oil Mediterran Pasta
Olive Oil Mediterran Pasta
This simple Mediterran olive oil pasta is textbook Mediterran diet deliciousness. It skips all the fluff and heavy sauces in favour of extra virgin olive oil and a few ingredients.
Ready in: 20 minutes
Serves: 4
Complexity: very-easy
kcal: 388
Share
Ingredients
500 g thin spaghetti or angel hair
½ cup extra virgin olive oil
4 garlic cloves, sliced
1 cup baby spinach, torn
340 g cherry tomatoes, halved
3 spring onions, chopped
170 g artichoke hearts, drained & chopped
¼ cup pitted kalamata olives, roughly chopped
⅓ cup feta cheese, crumbled
¼ cup pine nuts
½ tsp SIDS CRAZY LEMON
Zest of 1 lemon
¾ cup fresh basil, torn
Chilli flakes, to taste
SIDS SALT & PEPPER to taste
Directions
In a large pot of salted boiling water, cook pasta to al denté, according to package directions. When pasta is almost cooked, heat olive oil in a large cast iron frypan over medium heat. Lower heat and add garlic along with a pinch of salt. Cook for a few seconds, stirring frequently. Add spinach, tomatoes, and spring onion and cook until just warmed through, about 30 seconds. Pour over drained pasta and toss to coat. Add artichokes, olives, feta, pine nuts, SIDS CRAZY LEMON, lemon zest, basil, chilli flakes, and SIDS SALT & PEPPER and toss once more. Enjoy.