Ingredients
Equipment
Method
Cooking Instructions:
- In a large pot, bring water to a boil and add 1 tablespoon of kosher salt. Add the whole wheat angel hair pasta and cook according to package instructions until al dente. Be sure to reserve about 1/2 cup of the pasta water before draining.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to let it burn.
- Stir in the grape tomatoes, artichoke hearts, and black olives. Season with the remaining teaspoon of kosher salt, ground black pepper, and crushed red pepper flakes (if using). Cook for about 5-7 minutes, or until the tomatoes are soft and starting to burst.
- Once the pasta is drained, add it directly to the skillet with the sautéed vegetables. Toss everything together, adding a little reserved pasta water if needed to loosen the mixture. Pour in the freshly squeezed lemon juice and toss again to combine.
- Remove the skillet from heat and stir in the freshly grated Parmesan cheese. Garnish with chopped parsley before serving.
Notes
- Feel free to substitute any vegetables based on what you have on hand.
- This dish is perfect for meal prep; just store leftovers in an airtight container.
- To make it vegan, omit the Parmesan cheese or use a plant-based alternative.