Rigatoni With Artichoke, Olives & Lemon

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Rigatoni With Artichoke, Olives & Lemon
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Makes: 2 servings adjust
A speedy vegetarian pasta dish with all the fresh flavours of the Mediterranean - a midweek staple

Directions

Ingredients

  • 150 grams Rigatoni Pasta

Step 1

Cook the rigatoni following the pack instructions.

Ingredients

  • 150 grams Canned Artichoke Hearts, drained
  • 10 Green Olives, pitted & halved
  • 1⁄2 Lemon, pitted & juiced
  • bunch Fresh Parsley, chopped
  • 1 Garlic Clove, crushed
  • Olive Oil

Step 2

Gently heat 2 tbsp olive oil in a pan and cook the garlic for a few minutes. Add the artichokes and olives and stir until heated through. Drain the pasta, keeping 2-3 tbsp of the cooking water. Add the pasta, cooking water, lemon juice and zest and parsley to the artichoke pan and toss everything together.
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