Easy, Quick, Delicious and Nutritious
Prep Time10 mins
Cook Time30 mins
Servings: 6 people
- 1 pack brown rice spaghetti
- 4 cloves minced garlic
- 1/2 cup olive oil extra virgin
- 2-3 tbsp capers
- 3-4 tbsp sliced green olives
- 1/3 cup artichoke hearts quartered
- 1 cup grape tomatoes
- 3-4 hands fresh baby spinach
- 1 cup frozen peas
- 1 tbsp Italian seasoning
- taste salt & pepper
- 1 whole lemon squeezed
Bring a pot of water to boil and add in noodles broken in half. Cook noodles until al dente, strain and rinse with cool water.
In a (very) large pan, heat 2 tbsp of olive oil over medium heat. Something along the lines of a wok works best.
Add garlic to oil and cook until fragrant (about 1 minute)
Add capers, olives, grape tomatoes and artichoke hearts to pan and stir. Cooking for another 5 minutes.
Pour in the juice of 1 lemon and add in handfuls of baby spinach and frozen peas. Toss to coat all of the ingredients. Cook for 3-5 minutes or until spinach and other ingredients have just begun to wilt.
Season with Italian seasoning and salt and pepper to taste.
Add in strained noodles and the remainder of olive oil. Toss all ingredients in the pan together, coating them evenly. Cook for another 3-5 minutes until all ingredients are incorporated.
Garnish with fresh basil (optional). Serve hot.. and enjoy!!