Artichoke and Olive Spaghetti

Artichoke and Olive Spaghetti

On hot, sunny, summer days the last thing that I want to do is spend a lot of time in the kitchen. This is even more true if the meal prep requires turning on the stove for longer than 10 minutes, or even worse, the oven. The recipe for this artichoke and olive spaghetti dish was born on one of those days.


This meal was inspired by Mediterranean flavours: meaty, yet refreshing tasting artichokes, sour lemon juice and zest, fresh parsley, and olives. The stove is used for just long enough to cook some pasta and sauté the garlic - 8 to 10 minutes tops! The rest of the ingredients are added cold, which in the end makes for a lukewarm, to even a cold dish if desired. On a hot summer day that’s exactly what I’m after.

Artichoke and Olive Spaghetti

Artichoke and Olive Spaghetti


Makes 4 main meal servings

Prep time

Active time:

Total time:

How it's made

4 tbsp olive oil


Heat olive in a small pan over medium heat.


2 cloves garlic, minced


Add garlic to the oil and cook for 1 minute, until fragrant.


14 oz can of artichoke hearts, diced


Place into a large mixing bowl. Pour the heated garlic oil over the ingredients and mix well.

1 lemon zest (zest of one lemon)

2 tbsp lemon juice (juice of one lemon)

⅓ cup fresh parsley, minced

½ cup Kalamata olives, sliced


¾ lb spaghetti, cooked


Cook pasta as per package directions. Drain. Add cooked pasta to the bowl containing the artichoke/olive mixture. Mix well.


½ cup roasted walnuts, crushed


Divide the pasta among the serving plates and sprinkle each plate with roasted walnuts and nutritional yeast.

1 tbsp nutritional yeast

Helpful tips

This pasta dish is by its nature warm, if not completely cold, so in case that you have any leftovers, simply place them in the fridge for up to 4 days and eat cold when desired. Alternatively, you can reheat the dish out of the fridge by placing the leftovers into a large pan and heating over medium heat for about 10 minutes, or until heated through.

To roast walnuts, place walnuts on a dry pan and heat over medium-low heat for 5-7 minutes, until fragrant and slightly golden. Make sure to stir the walnuts frequently so that they don’t burn.