Mediterranean Lemon and Olives Spaghetti
This Mediterranean inspised pasta blends spaghetti with zesty lemon, garlic, and olives in a silky olive oil sauce. It’s refreshing, flavorful, and beautifully simple — a dish that captures the essence of coastal Mediterranean cooking.
Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
️ Ingredients
For the Pasta
250g (about 8 oz) spaghetti (or linguine)
Salt, for pasta water
For the Sauce
3 tbsp extra virgin olive oil
2 garlic cloves, thinly slices
Zest and juice of 1 large lemon
½ cup mixed olives (Kalamata, green, or black), pitted and sliced
1 tbsp capers (optional, for extra tang)
½ tsp chili flakes (optional for mild heat)
2 tbsp chopped fresh parsley or basil
Salt & black pepper to taste
Optional Add-ins
¼ cup grated Parmesan or crumbled feta
A handful of baby spinach or arugula for freshness
Instructions
Step 1: Cook the Pasta
1. Bring a large pot of salted water to a boil.
2. Add spaghetti and cook according to package directions until al dente.
3. Reserve ½ cup pasta water, then drain.
Step 2: Make the Sauce
1. In a large skillet, heat olive oil over medium heat.
2. Add sliced garlic and sauté for 30 seconds until fragrant (don’t let it brown).
3. Add olives, capers (if using), and chili flakes. Stir for 1 minute.
4. Add lemon zest and juice, then reduce heat to low.
Step 3: Toss Everything Together
1. Add the cooked spaghetti to the skillet.
2. Pour in a splash of the reserved pasta water and toss until the sauce lightly coats the pasta.
3. Season with salt and black pepper, then stir in fresh parsley.
Step 4: Serve
Plate the spaghetti and sprinkle with feta or Parmesan (optional).
Drizzle with a little extra virgin olive oil.
Garnish with lemon wedges or extra herbs for a fresh finish.
Tips
Add grilled chicken, shrimp, or chickpeas for extra protein.
If you like a creamier sauce, stir in 1 tbsp Greek yogurt at the end (off heat).
Use whole wheat or gluten-free spaghetti for a healthier variation.
For a stronger Mediterranean touch, add a few sun-dried tomatoes or roasted red peppers.
frequently asked questions FAQs
Q1: Can I serve this cold as a pasta salad?
Yes — it makes a refreshing cold pasta! Just drizzle extra olive oil before serving.
Q2: Can I skip the olives?
You can, but they add wonderful briny depth. Substitute with capers or artichoke hearts if preferred.
Q3: Can I make it vegan?
Absolutely — just skip the cheese or use a vegan alternative.
⚖️ Nutritional Information
Calories: 420 kcal
Protein: 12g
Carbs: 56g
Fat: 18g
Fiber: 4g