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Mediterranean Spaghetti with Toasted Walnuts

Mediterranean Spaghetti with Toasted Walnuts Mediterranean Spaghetti with Toasted Walnuts Mediterranean Spaghetti with Toasted Walnuts

Toss the cooked pasta and rapini with sauteed shallots, red peppers, sun-dried tomato, marinated artichoke hearts, and olives; sprinkled with Parmesan cheese. A quick, easy yet tasty one-pan Mediterranean meal.













Low Cholesterol, Trans-fat Free, High Fiber


6 ounces pasta
spaghetti, linguine or other long pasta, prefer whole wheat
8 ounces rapini (broccoli rabe)
rapini, trimmed and washed
1 tablespoon olive oil
plus 1 tablespoon extra-virgin olive oil
2 cloves garlic
freshly minced
1 each shallots
finely chopped, or 1 small red onion
½ each sweet red bell peppers
seeded and slice into thin strips
¼ cup sundried tomatoes
2 tablespoons black olives
pitted and chopped
3 each artichoke hearts
marinated, drained and sliced
salt and black pepper
freshly ground
2 tablespoons parsley leaves
freshly chopped
½ each lemon
juice and zest
¼ cup walnuts
toasted and coarsely chopped
¼ cup Parmesan cheese


Bring a large pot of salted water to a boil.

Cook the pasta for about 9 minutes, stir in the rapini, and continue cooking for another 3 minutes.

Drain well, and return the pasta with rapini to the pot.

Drizzle 1 tablespoon extra-virgin olive oil over and toss well. Set aside.

Add 1 tablespoon of olive oil in a large skillet over medium-high heat until hot.

Add the garlic and shallots, stirring often, and cook until shallots are browned and soft, about 5 minutes.

Stir in the red bell pepper strips, and cook for about 3 minutes until bell peppers just start to become soft.

Add the sun-dried tomatoes, olives and artichoke hears, stirring often, and cook until the mixture is hot, 2 to 3 minutes.

Transfer the mixture into the pot with pasta and rapini.

Add the parsley leaves, lemon juice and zest, and toss until well combined.

Season with salt and black pepper to taste

Top with Parmesan and wlanuts and serve warm.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 186g (6.6 oz)
Amount per Serving
Calories 56434% of calories from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 412mg 17%
Total Carbohydrate 25g 25%
Dietary Fiber 6g 23%
Sugars g
Protein 43g
Vitamin A 27% Vitamin C 89%
Calcium 20% Iron 27%
* based on a 2,000 calorie diet How is this calculated?


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