Mediterranean Pasta with Artichokes, Olives, and Tomatoes | Whole Living Eat Well
Mediterranean Pasta with Artichokes, Olives, and Tomatoes Whole-wheat pasta has almost twice the amount of fiber of traditional semolina pasta. 498 calories; 13
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Cooking tools:
- Pot
- Colander
- Skillet
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Mixing bowl
- Stove
- Serving platter
- Serving bowl
- Kitchen timer
- Can opener
- Pasta measuring cup
- Slotted spoon
- Tongs
- Plate
Ingredients
- 12 oz pasta (penne, fusilli, or your choice)
- 2 tablespoons olive oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup red onion, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1/2 lemon (optional)
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