Pasta with Artichokes, Walnuts, Kalamata Olives

I grew up in an Italian family where pasta was served several times a week. We didn’t utilize ingredients like artichokes and kalamata olives but when I moved to Tahoe these became staples and soon found their way into the pasta dishes.

If you want quick, then pasta is a go-to dish. Pasta with artichokes combines with the robust flavors and textures from the crunchy walnuts and the salty kalamata olives to give a new twist on an old favorite.

Pasta with Artichokes, Walnuts, Kalamata Olives

1 box or 12 oz small pasta
2 TBSP Olive Oil
5 cloves garlic minced
3/4 C. roughly chopped walnut pieces
1 can artichoke hearts, drain and coarsely chopped
2/3 C kalamata olives pitted and cut in half
1/3 C Oil packed sun-dried tomatoes cut in strips
1 small can chopped mushrooms or 3/4 C freshly chopped
1/2 tsp salt
1/2 tsp red pepper flakes
1/4 tsp black pepper
3 TBSP ginger ale OR 1 1/2 TBSP white wine vinegar and 1 1/2 TBSP water
1/2 C veggie broth
2 TBSP basil cut in strips
Grated Vegan Cheese to taste

Cook the pasta to package directions, usually about 10 minutes.

While pasta is cooking, Heat olive oil over medium heat. Add garlic and cook for about 1 minute until fragrant. Stir in the walnuts, artichokes, olives, sun-dried tomatoes, salt, red pepper flakes, black pepper and ginger ale or white wine vinegar and water. Add the broth and heat thoroughly for 3-4 minutes.

Drain the pasta completely and add toss with the artichoke mix. Garnish with basil and cheese and serve immediately.

Start to finish this dish is ready in less than 30 minutes. Don’t have all the ingredients? Take some liberties and start substituting, you never know what you’ll come up with.

Know someone who loves to cook tasty dishes but doesn’t want to spend forever in the kitchen? They will thank you for sharing this with them.

cj "cathy jo" johnson





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Want more healthy recipes like Pasta with Artichokes, Walnuts, Kalamata Olives, Check back next Saturday