Mediterranean Lemon Artichoke Pasta

This Mediterranean Lemon Artichoke Pasta combines traditional Italian flavors with a refreshing twist. The bright acidity of lemon beautifully complements the earthy artichokes and briny olives, while caramelized onions add a sweet depth. It’s a delightful balance of textures and flavors, perfect for a light yet satisfying meal. This dish is vegetarian and adheres to Mediterranean diet principles.

Ingredients:

• 8 oz spaghetti or linguine
• 1 can (14 oz) artichoke hearts, drained and quartered
• 1 cup green olives, pitted and halved
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 3 tbsp olive oil
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Parmesan cheese for serving (optional)

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the sliced onions and cook until they are caramelized, about 10 minutes.
3. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
4. Stir in the artichoke hearts and olives, cooking for another 3-4 minutes until heated through.
5. Add the cooked pasta to the skillet, along with the lemon zest, lemon juice, and reserved pasta water. Toss everything together until well combined. Season with salt and pepper to taste.
6. Remove from heat and stir in the chopped parsley.
7. Serve warm, garnished with Parmesan cheese if desired.