Description
This pasta is the kind of dish that feels like a sunny escape—light, full of color, and bursting with flavor. It’s inspired by seaside meals with simple ingredients and big taste. Whether for a quick dinner or a beautiful potluck plate, it’s always a crowd-pleaser.
Ingredients
1 lb thin spaghetti
½ cup extra virgin olive oil
4 garlic cloves, crushed
Salt to taste
1 cup chopped fresh parsley
12 oz grape tomatoes, halved
3 scallions, chopped
1 tsp black pepper
6 oz marinated artichoke hearts, drained
¼ cup pitted olives, halved
¼ cup crumbled feta cheese (more to taste)
10–15 fresh basil leaves, torn
Zest of 1 lemon
Crushed red pepper flakes (optional)
Instructions
Cook spaghetti in salted water until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1–2 mins until fragrant.
Add tomatoes, scallions, artichokes, and olives. Sauté 3–4 mins.
Stir in parsley, basil, lemon zest, and pepper.
Add cooked pasta to skillet and toss everything together.
Top with feta cheese and crushed red pepper if using. Serve warm or room temp.
Notes
Light, herby, and full of Mediterranean magic—this pasta is your go-to for easy elegance on any day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 400 per serving
- Sugar: 3g per serving
- Sodium: 450mg per serving
- Fat: 22g per serving
- Saturated Fat: 4g per serving
- Carbohydrates: 45g per serving
- Fiber: 4g per serving
- Protein: 9g per serving