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Spaghetti with Olives & Lemon

Quick Easy Vegan Italian Pasta Recipe With Whole Grain Pasta

Spaghetti With Olives And Lemon

Spaghetti with Olives & Lemon: Quick Easy Italian pasta recipe, calling for brown rice or other whole grain pasta, sample recipe from the Speed Vegan cookbook, by gourmet chef Alan Roettinger.

In spite of the changes we made to the recipe, it was sublimely delicious!

For this pasta recipe, I took Alan Roettinger at his word (see the Savvy Veg review), and did what I pleased with his recipe. Even though it wasn't so unctuous, it still tasted out-of-this world fantastic!

Total prep & cook time: 30 min

6 Servings

Nutrition data per serving, with original ingredients (not counting the salt in the cooking water): 286 calories, 16 g fat, calories from Fat 138, 84 g carbohydrate, 201 mg sodium, low Cholesterol, good source Vit C, Vit K & Manganese

Ingredients:

  • 1 lb brown rice spaghetti or other pasta
  • 1 Tbsp sea salt
  • 1/3 cup plus 1 Tbsp extra-virgin olive oil
  • 1 cup pitted kalamata olives
  • 1/4 cup coarsely chopped fresh parsley
  • 3 Tbsp Roasted Garlic Puree (pg 39), or 4 cloves peeled garlic, chopped
  • 3 Tbsp freshly squeezed lemon juice
  • 2 tsp grated lemon zest
  • 1/4 tsp freshly ground black pepper
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Directions:

  1. Fill a large pot with water.
  2. Add the salt and 1 Tbsp of olive oil and bring to a boil.
  3. Add the spaghetti, stirring to prevent sticking.
  4. Cook for 10 to 12 minutes, or until al dente (slightly chewy).
  5. While the spaghetti is cooking, put the olives, parsley, Roasted Garlic Puree, lemon juice, lemon zest, pepper and the remaining 1/3 cup of olive oil in a food processor.
  6. Pulse the mixture until finely chopped, stopping to scrape down the sides of the work bowl as needed.
  7. Drain the spaghetti in a colander (do not shake!). Quickly return the spaghetti to the pot. Add the olive mixture and toss well. Serve at once.
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Author's Note:

Spaghetti with lemon and linguine with olives are two of my favorite Italian classics. I've taken a bit of a risk here by using brown rice pasta (porca miseria!) and combining them into one

Not a culinary risk, mind you, but a mortal risk, for Italians take food very seriously. I think a jury of my peers would suspend sentence this one time, though. The sauce is positively unctuous, yet light, bright and lemony. Yumma.

Recipe Tips

The recipe calls for LOTS of olive oil and salt. I made it with 1 tsp salt + 1 tsp oil in the cooking water, and 2 Tbsp for the sauce. That cut the calories from fat by 50%. The salt in the cooking water isn't counted for the nutrition data in this recipe. For the sauce, I roasted the garlic in the oil at a low temp, while I minced the olives & parsley, grated and squeezed the lemon.

If you don't have a micro grater, just use the finest grater you have. I used regular canned olives because that's what I had on hand, but kalamata olives would be great in this pasta recipe if you can get them. I also used regular semolina pasta.

With oil adjusted per Savvy Veg notes: 224 calories per serving, calories from fat 77

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