Mediterranean Pasta with Artichokes, Olives and Tomatoes

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 474.2
  • Total Fat: 18.6 g
  • Cholesterol: 6.8 mg
  • Sodium: 495.2 mg
  • Total Carbs: 66.5 g
  • Dietary Fiber: 13.7 g
  • Protein: 17.3 g

View full nutritional breakdown of Mediterranean Pasta with Artichokes, Olives and Tomatoes calories by ingredient
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Easy vegetarian pasta dish that the whole family will enjoy! Easy vegetarian pasta dish that the whole family will enjoy!
Number of Servings: 6


    12 ounces whole-wheat spaghetti
    2 tablespoons olive oil
    1/2 medium onion, thinly sliced
    2 garlic cloves, thinly sliced
    1/2 cup water
    1 can artichoke hearts, drained and rinsed and quartered
    1/3 cup pitted kalamata olives, quartered
    1 pint cherry or grape tomatoes, halved
    1/4 cup grated Parmesan cheese
    1/2 tsp dried basil


You could substitute white wine in for the water. I always add a whole onion since my family loves onion. 1/3 cup of kalamata is about 8 to 10 olives. And I use garlic powder in place of real garlic cloves so my kids don't pick them out.


In large pot of boiling water cook pasta until al dente. Drain. Meanwhile in a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion and garlic, season with pepper; cook stirring occasionally until browned, 3 to 4 minutes. Add water and cook until evaporated, about 2 minutes.
Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Serve with additional cheese and cracked pepper.

Serving Size: 1 cup pasta

Number of Servings: 6

Recipe submitted by SparkPeople user SQUIRREL_MOMMA.

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