MEDITERRANEAN SPAGHETTI WITH CHERRY TOMATOES & ARTICHOKES HEARTS (VEGETARIAN)

For a delicious vegetarian meal, try this deliciously simple Mediterranean pasta. Made with sauce of cherry tomatoes, parsley, garlic, olives and artichoke heart pieces tossed through spaghetti and finished with parmesan cheese. 

20 Minutes. Keep that Summer feeling alive.

Serves 2

Ingredients

1/2 punnet Cherry tomatoes
5 sprigs Parsley
2 Garlic cloves
200g Spaghetti
10 Marinated artichoke heart pieces
10 pitted Kalamata olives
Parmesan cheese to finish

Cook pasta
Bring a pot of salted water to boil. Once boiling, cook pasta for 8 minutes until al dente. Reserve 1/2 cup of pasta water. Drain and set aside.

Prepare veg
Crush the garlic. Finely slice the parsley stem. Roughly chop the parsley leaves. Roughly chop the olives, artichoke hearts and cherry tomatoes.

Cook sauce
Heat a fry pan to medium to high heat with a drizzle of olive oil. Sauté the garlic and parley stems for 1 – 2 minutes. Add the rest of the veg and sauté for a further 2 minutes. Turn the heat to high then add the pasta and reserved pasta water. Combine well and remove from heat.

To serve
Serve pasta into bowls and finish with parmesan and a drizzle of good olive oil.

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The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

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July 30, 2018 by Timothy Ryder
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