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
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
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.
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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