Wednesday, February 9, 2011

Mediterranean Pasta

1 box gluten free pasta (I like the Tinkyada brand)
4 - 5 lemon slices (appx. 1 lemon)
sea salt
2 tbsp. olive oil (more if pasta seems dry or sticky)
lemon juice to taste, optional
8 - 10 kalamata olives, pitted and quartered
1 - 2 tbsp. of capers, drained
6 - 8 sundried tomatoes, chopped
4 - 5 artichoke hearts, drain oil, chopped
1/8 - 1/4 c. goat cheese, crumbled
thyme, parsley, basil, oregano, sea salt, freshly ground pepper to taste

Place lemon slices in cooking water and cook pasta according to manufacturer instructions. Drain pasta, retaining the lemon slices. Mix in all ingredients and warm.

Serve immediately.

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