Brown Rice Spaghetti with Artichokes, Olives, and Capers
Pasta is a lovable comfort food, no question; gluten-free brown rice pasta adds the benefit of more fiber and it’s a whole grain!
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Cooking tools:
- Saucepan
- Stove
- Pot
- Grater
- Measuring spoon
- Mixing bowl
Ingredients
- 8 ounces brown rice spaghetti
- 1/3 cup extra-virgin olive oil
- 4 cloves garlic, chopped
- 2 cups artichoke hearts in water, drained and quartered (about 1 ½ cans)
- 1/2 cup pitted olives, rinsed, drained, and quartered (Kalamata, picholine, or any combination)
- 1 tablespoon capers, rinsed and drained
- 1/4 teaspoon freshly ground black pepper
- 1 lemon
- 2 tablespoons chopped fresh parsley
- Freshly grated Pecorino Romano cheese, for garnish
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