Linguine with Artichokes and Olives
Elevate your pasta night with this vibrant recipe for Linguine with Artichokes and Olives, a Mediterranean-inspired dish that's both hearty and refreshing. Perfectly al dente linguine is tossed in a luscious blend of extra-virgin olive oil, sautéed garlic, tender artichoke hearts, and briny Kalamata olives. A splash of dry white wine and a burst of fresh lemon zest and juice brighten up the flavors, while crushed red pepper flakes add a touch of heat for those who crave a spicy kick. Finished with a sprinkle of fresh parsley and optional Parmesan cheese, this quick and easy 35-minute recipe strikes the perfect balance between zesty and savory. Ideal for weeknight dinners or casual entertaining, this dish brings the irresistible flavors of the Mediterranean straight to your table.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 12 oz Linguine
- 3 tbsp Extra-virgin olive oil
- 3 cloves Garlic cloves, minced
- 14 oz Artichoke hearts, canned or jarred, drained and quartered
- 1 cup Kalamata olives, pitted and halved
- 0.5 cup Dry white wine (optional)
- 1 tsp Lemon zest
- 2 tbsp Fresh lemon juice
- 0.5 tsp Crushed red pepper flakes (optional)
- 2 tbsp Fresh parsley, chopped
- 0.5 cup Grated Parmesan cheese (optional, for serving)
- to taste Salt
- to taste Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
In a large skillet over medium heat, heat the olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it brown.
Add the artichoke hearts to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to lightly brown.
Stir in the Kalamata olives and, if using, pour in the white wine. Let it simmer for 2-3 minutes to reduce slightly.
Add the lemon zest, lemon juice, and crushed red pepper flakes (if using) to the skillet. Season with salt and black pepper to taste.
Add the cooked linguine to the skillet and toss to combine, ensuring the pasta is evenly coated in the sauce. If the mixture seems too dry, gradually add some of the reserved pasta water until the desired consistency is achieved.
Remove the skillet from the heat. Stir in the chopped parsley and adjust seasoning as needed.
Divide the pasta among serving plates. Sprinkle with grated Parmesan cheese, if desired, and serve immediately.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 1671 mg | 73% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 2.4 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 267 mg | 21% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 361 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
