Mediterranean Pasta

Recipe From: Shae

 A lovely meatless meal that we make often in our family. If you like more of a higher veggie to pasta ratio like I do, set some plain pasta aside before adding the rest to the veggies. I serve this pasta to the kids who prefer more pasta and less veggies. 

Each ingredient listed really makes the dish, so I usually don't leave any out!

Ingredients

1 lb spaghetti

1/4 cup extra virgin olive oil or avocado oil, divided

1 lb bell peppers, assorted colors, sliced

1 12-oz jar marinated artichoke hearts, drained

1/2 cup pitted kalamata olives, halved

1/2 cup chopped fresh parsley

4 cloves garlic, minced

1/2 large onion, diced

1/2 tsp red pepper flakes

4 TBSP fresh lemon juice

kosher salt and black pepper, to taste

6 oz feta cheese, crumbled

squeezed lemon, for serving, optional

Instructions:

Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions.

Scoop out and reserve 1 cup of the pasta water. Drain the spaghetti.

In a large skillet, heat 1 tablespoon of the olive or avocado oil on medium high until shimmering.

Add the onions and sauté until lightly browned. Add sliced bell peppers and sauté until they are a little browned around the edges, about 5 minutes.

Turn the heat down to low and add the artichokes, olives, parsley, garlic, and red pepper flakes along with the rest of the olive or avocado oil. Sauté for 2-3 minutes. Set the sauce aside until the pasta is done.

Once it is cooked, add the drained pasta and 1/2 cup of the water to the skillet with the sauce.

Toss and simmer together until the sauce thickens and clings to the pasta. If you don't have enough liquid, add more of the water.

Stir in the fresh lemon juice.

Taste and add salt and/or pepper as needed.

Serve topped with the crumbled feta, a little drizzle of olive oil, and extra squeezed lemon if desired.