Spaghetti with Lemon, Capers and Olives

All the freshness of flavor and bright yellow colors that beckon the spring air to stay. This gluten-free, nut-free and vegan recipe is high in protein, full of important nutrients and can be ready in under 20 minutes. Suitable for even the most beginner of cooks, it is made from ingredients often kept on-hand and makes for simple weeknight meal prep. 

Spaghetti with Lemon, Capers and Olives

  • Prep Time:  10 minutes
  • Cook Time: 7 minutes
  • Total Time:  17-20 minutes
  • Course: Dinner
  • Cuisine: Italian
  • Servings:  4

Ingredients:

  • 1 Package Chickapea Spaghetti
  • 1 Tbsp salt, (for cooking pasta)
  • ½ cup green olives, (pitted or pimento olives of high quality with sharp flavor), chopped
  • 1 lemon, zest of
  • 1 lemon, juice of
  • ½ cup extra virgin olive oil
  • 2 Tbsp capers, drained and diced
  • 1 large clove of garlic, minced
  • 1 tsp Italian herb mix
  • 1/8 tsp crushed red pepper flakes
  • Finishing salt to taste

Instructions:

  1. Prepare Chickapea spaghetti to package specifications, (heat 16 cups of water in a large pot over high heat until boiling. Add pasta and 1 Tbsp of salt to the water, decrease heat to maintain a gentle boil. Stir and cook pasta for 7 minutes).
  2. Drain the pasta and rinse with warm water.
  3. Transfer the pasta to a clean bowl.
  4. In a small bowl combine the green olives, lemon zest, lemon juice, extra virgin olive oil, capers, garlic, Italian herbs and red pepper flakes. Mix well.
  5. Pour the olive and lemon dressing over the pasta and stir to combine.
  6. Allow the flavors to mix and marinate for at least 10 minutes prior to plating.
  7. Transfer the pasta to serving plates and top with desired amount of finishing salt over each portion.
  8. Enjoy!

Recipe Notes:

  • High quality ingredients with fresh flavors are the real key to this recipe. Avoid jar lemon juice and pre-cut olives.