Use Mediterranean ingredients for a healthy, enjoyable dinner or have friends over for lunch.
Serves 4-6
vermicelli, spaghetti, or angle hair pasta
minced garlic cloves
2 cups (260 g) organic cherry tomatoes, cut in half
1 can (14 ounces/400 g) organic artichoke hearts, drain and chop
organic chopped sun-dried tomatoes
pitted organic olives
3 Tbs. (45 ml) olive oil
black pepper
crushed red pepper flakes
1/4 cup (60 ml) each; organic lemon juice; (dairy-free) Parmesan cheese
zest of 1 organic lemon
chopped or dried basil or parsley
optional: fennel seeds
For a more Greek pasta:
(dairy-free) crumbled goat or feta cheese
1 tsp. each dried: thyme and oregano
1/2 cup (120 ml) organic, (dairy-free) heavy cream
1. Bring a pot of water to boil with some salt.
2. Cook the pasta as directed on the package, al dente.
3. Save 1/2 cup (120 ml) pasta water, then drain.
4. Cook the vegetables, black pepper and red pepper flakes in olive oil over medium-high heat, about a minute or two. Toss in the lemon zest.
5. Add the cooked pasta and toss.
6. Drizzle the lemon juice over the pasta.
7. If it too dry, add a little pasta water at a time.
8. Remove and sprinkle with the cheese and toss again.
9. Sprinkle with the basil or parsley
