Lemony Greek Pasta with Artichokes and Olives

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 12 minutes
• Cook Time: 18 minutes
• Total Time: 30 minutes

Quick Ingredients

• 12 ounces spaghetti or linguine
• 1 tablespoon kosher salt, for the pasta water
• 1/3 cup extra-virgin olive oil
• 5 garlic cloves, thinly sliced
• 1/4 teaspoon crushed red pepper flakes
• 1 can or jar artichoke hearts, 14 ounces, drained and quartered
• 3/4 cup pitted Kalamata olives, halved
• 2 teaspoons finely grated lemon zest
• 3 tablespoons fresh lemon juice
• 1/2 cup chopped fresh parsley, plus more for serving
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup reserved pasta water, as needed
• Optional: 1/3 cup crumbled feta cheese for serving

Do This

• 1. Bring 4 quarts water to a rolling boil, add 1 tablespoon kosher salt, and cook pasta until al dente.
• 2. Reserve 1 cup pasta water, then drain the pasta.
• 3. Warm olive oil in a large skillet over medium-low heat; cook garlic and red pepper flakes for 1 to 2 minutes.
• 4. Add artichoke hearts and Kalamata olives; cook for 3 to 4 minutes until warmed and lightly glossy.
• 5. Toss in pasta, lemon zest, lemon juice, parsley, salt, pepper, and 1/2 cup pasta water.
• 6. Toss for 1 to 2 minutes until silky and well coated; adjust salt, lemon, and pasta water as needed.
• 7. Serve warm with extra parsley, black pepper, a drizzle of olive oil, and optional feta.

---

Why You’ll Love This Recipe

• Bright and fresh: Lemon zest, lemon juice, parsley, and good olive oil make this pantry pasta taste sunny and lively.
• Weeknight-friendly: It comes together in 30 minutes with mostly shelf-stable ingredients.
• Big Mediterranean flavor: Briny Kalamata olives and tender artichoke hearts give every bite a savory Greek-inspired feel.
• Flexible and satisfying: Serve it as a light main course, add feta for richness, or bulk it up with chickpeas, shrimp, or chicken.

Grocery List

• Produce: 2 lemons, 1 bunch fresh parsley, 5 garlic cloves
• Dairy: Optional feta cheese, about 1/3 cup crumbled
• Pantry: 12 ounces spaghetti or linguine, extra-virgin olive oil, 1 can or jar artichoke hearts, pitted Kalamata olives, kosher salt, fine sea salt, black pepper, crushed red pepper flakes

Full Ingredients

For the Pasta

• 12 ounces spaghetti or linguine
• 4 quarts water
• 1 tablespoon kosher salt, for salting the pasta water

For the Lemony Greek Artichoke-Olive Sauce

• 1/3 cup extra-virgin olive oil, plus 1 teaspoon more for finishing if desired
• 5 garlic cloves, thinly sliced
• 1/4 teaspoon crushed red pepper flakes, or 1/8 teaspoon for milder heat
• 1 can or jar artichoke hearts, 14 ounces, drained well and quartered
• 3/4 cup pitted Kalamata olives, halved lengthwise
• 2 teaspoons finely grated lemon zest, from about 2 lemons
• 3 tablespoons fresh lemon juice, from about 1 large lemon
• 1/2 cup chopped fresh parsley, loosely packed, plus 2 tablespoons more for serving
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more for serving
• 1/2 cup reserved pasta water, plus more as needed, up to 1 cup total

Optional Finishes

• 1/3 cup crumbled feta cheese
• 1 teaspoon extra-virgin olive oil, for drizzling
• 1/2 teaspoon additional lemon zest, for a brighter finish
• 1 tablespoon chopped fresh parsley, for garnish

Step-by-Step Instructions

Step 1: Prep the bright Mediterranean ingredients

Before you start cooking, get everything ready. Thinly slice 5 garlic cloves, halve 3/4 cup pitted Kalamata olives, drain and quarter the 14-ounce can or jar of artichoke hearts, chop 1/2 cup fresh parsley, zest the lemons to get 2 teaspoons zest, and juice 1 lemon to get 3 tablespoons lemon juice. This recipe moves quickly once the garlic hits the oil, so having the ingredients prepped makes the cooking smooth and stress-free.

Step 2: Boil the pasta until al dente

Bring 4 quarts water to a rolling boil in a large pot. At sea level, boiling water is about 212°F. Add 1 tablespoon kosher salt, then add 12 ounces spaghetti or linguine. Cook according to the package directions until al dente, usually 9 to 11 minutes for dried spaghetti or linguine. Stir during the first minute to prevent sticking.

Just before draining, scoop out 1 cup of the starchy pasta water and set it aside. Drain the pasta, but do not rinse it. The starch on the noodles helps the olive oil, lemon, and pasta water cling together into a light, silky sauce.

Step 3: Gently bloom the garlic in olive oil

While the pasta cooks, place a large skillet or sauté pan over medium-low heat. Add 1/3 cup extra-virgin olive oil and let it warm for 1 minute. Add the sliced garlic and 1/4 teaspoon crushed red pepper flakes. Cook for 1 to 2 minutes, stirring often, until the garlic smells fragrant and just begins to turn pale golden at the edges.

Keep the heat gentle. Garlic can go from golden to bitter quickly, and you want it soft, fragrant, and mellow rather than browned. If the garlic starts sizzling aggressively, lower the heat immediately.

Step 4: Warm the artichokes and olives

Add the drained, quartered artichoke hearts and the halved Kalamata olives to the skillet. Stir to coat them in the garlic oil. Cook for 3 to 4 minutes over medium-low heat, until the artichokes are warmed through and lightly glossy. Some of the artichoke edges may pick up a little color, which adds flavor.

Season with 1/2 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper. Because Kalamata olives are naturally salty, start with this measured amount and adjust at the end after tossing everything together.

Step 5: Add pasta, lemon, parsley, and pasta water

Add the drained spaghetti or linguine directly to the skillet with the artichokes and olives. Sprinkle in 2 teaspoons lemon zest, pour in 3 tablespoons fresh lemon juice, and add 1/2 cup chopped fresh parsley. Add 1/2 cup reserved pasta water.

Using tongs, toss everything together for 1 to 2 minutes over low heat. The pasta water should mingle with the olive oil and lemon juice to create a light, glossy coating. If the pasta looks dry, add more reserved pasta water 2 tablespoons at a time, up to 1 cup total, until the noodles are shiny and loosened.

Step 6: Taste and adjust the final flavor

Turn off the heat and taste the pasta. For a brighter finish, add an extra squeeze of lemon juice or 1/2 teaspoon additional lemon zest. For more savory depth, add a pinch of fine sea salt. For a silkier texture, toss in another tablespoon or two of pasta water. The finished pasta should taste lemony, garlicky, herbaceous, and briny, with the artichokes and olives evenly distributed throughout.

Step 7: Serve warm with simple finishing touches

Transfer the pasta to a wide serving bowl or individual shallow bowls. Finish with 2 tablespoons extra chopped parsley, a few grinds of black pepper, and a light drizzle of extra-virgin olive oil if desired. If using feta, sprinkle 1/3 cup crumbled feta over the top just before serving so it stays creamy and distinct.

Serve immediately while the pasta is warm and glossy. This dish is excellent on its own, but it also pairs beautifully with a crisp green salad, roasted vegetables, grilled shrimp, or warm pita.

Pro Tips

• Do not skip the pasta water: The starch helps the olive oil and lemon juice cling to the noodles instead of pooling at the bottom of the pan.
• Use a light hand with salt at first: Kalamata olives and artichoke hearts can vary in saltiness, especially if they are jarred in brine.
• Zest before juicing: It is much easier to zest whole lemons than squeezed lemon halves.
• Keep the garlic pale golden: Deeply browned garlic can taste bitter and overpower the fresh lemon flavor.
• Choose the right artichokes: Water-packed artichokes give a clean, bright flavor, while marinated artichokes add extra herbs and tang. Both work well; drain them thoroughly.

Variations

• Add protein: Stir in 1 can of drained chickpeas, 8 ounces cooked shrimp, or 2 cups shredded rotisserie chicken when you add the artichokes and olives.
• Make it creamy: Add 1/2 cup crumbled feta while tossing, or spoon a little whipped feta onto each serving for a richer Greek-inspired pasta.
• Add greens: Toss in 3 cups baby spinach or chopped arugula during the final 1 minute of cooking, just until wilted.

Storage & Make-Ahead

Store leftover pasta in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat with 2 to 4 tablespoons water or broth to loosen the sauce, tossing until warm. You can also enjoy leftovers at room temperature as a pasta salad; add a splash of olive oil and a squeeze of lemon to refresh the flavors before serving.

To make prep easier, slice the garlic, chop the parsley, zest and juice the lemons, halve the olives, and drain the artichokes up to 1 day ahead. Store each component separately in airtight containers in the refrigerator. For the freshest texture, cook the pasta just before serving.

Nutrition (per serving)

Calories: 463 kcal | Carbs: 61g | Protein: 12g | Fat: 20g | Saturated Fat: 3g | Fiber: 6g | Sugar: 3g | Sodium: 890mg | Cholesterol: 0mg