Artichoke and Olive Spaghetti

This meal was inspired by Mediterranean flavors: meaty, yet refreshing tasting artichokes, sour lemon juice and zest, fresh parsley, and olives. The stove is used for just long enough to cook some pasta and sauté the garlic - 8 to 10 minutes tops!

ARTICHOKE AND OLIVE SPAGHETTI [VEGAN]

INGREDIENTS

• 4 tablespoons olive oil
• 2 cloves garlic, minced
• 14 -ounces can of artichoke hearts, diced
• 1 lemon zest (zest of one lemon)
• 2 tablespoons lemon juice (juice of one lemon)
• 1/3 cup fresh parsley, minced
• 1/2 cup Kalamata olives, sliced
• 3/4-pound spaghetti, cooked
• 1/2 cup roasted walnuts, crushed
• 1 tablespoon nutritional yeast

PREPARATION

1. Heat olive in a small pan over medium heat.
2. Add garlic to the oil and cook for 1 minute, until fragrant.
3. Place into a large mixing bowl. Pour the heated garlic oil over the ingredients and mix well.
4. Cook pasta as per package directions. Drain. Add cooked pasta to the bowl containing the artichoke/olive mixture. Mix well.
5. Divide the pasta among the serving plates and sprinkle each plate with roasted walnuts and nutritional yeast.

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