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Prep/cook time: 25 minutes
Serves 2–3 / Pasta is a lovable comfort food, no question; gluten-free brown rice pasta adds the benefit of more fiber and it’s a whole grain! This light presentation delights the palate without weighing you down. Prep tip: Olives and capers contain ample sodium, so rinse well to remove excess.
8 ounces brown rice spaghetti
1/3 cup extra-virgin olive oil
4 cloves garlic, chopped
2 cups artichoke hearts in water, drained and quartered (about 1 ½ cans)
1/2 cup pitted olives, rinsed, drained, and quartered (Kalamata, picholine, or any combination)
1 tablespoon capers, rinsed and drained
1/4 teaspoon freshly ground black pepper
1 lemon
2 tablespoons chopped fresh parsley
Freshly grated Pecorino Romano cheese, for garnish
1. Bring a large pot of salted water to a boil. Add spaghetti, stirring to prevent sticking. Cook al dente, 12–15 minutes.
2. While spaghetti cooks, place olive oil and garlic in a saucepan over medium-high heat. Shake pan until garlic just begins to color, about 2 minutes. Add artichoke hearts, olives, capers, and pepper, stirring to warm through. Remove from heat and cover to keep warm. Grate zest from lemon and combine with parsley, along with 1 tablespoon lemon juice.
3. When spaghetti is done, drain and transfer to a warm serving dish, with whatever liquid clings. Stir zest-parsley mixture into hot artichoke mixture and pour over spaghetti. Toss thoroughly and serve at once, topped with freshly grated Pecorino Romano, if desired.
PER SERVING: 877 cal, 44% fat cal, 45g fat, 8g sat fat, 0mg chol, 15g protein, 112g carb, 17g fiber, 418mg sodium