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Plant-Based Pasta Puttanesca

from Tiffany at eatathomecooks.com
Prep Time25 mins
Total Time25 mins
Servings: 3
Calories: 504kcal

Ingredients

  • ½ lb. whole wheat spaghetti
  • ½ Tbs. olive oil
  • ½ small onion diced
  • 1-2 cloves garlic crushed
  • ½ 9.5 oz. jar sliced kalamata olives
  • ½ 8 oz. jar sun-dried tomatoes in oil julienne cut, drained
  • ½ 12 oz. jar artichoke hearts in water quartered
  • 15 oz. cans petite diced tomatoes 1 drained, 1 with juice
  • ½-1½ tsp. crushed red pepper flakes
  • ½ bunch flat-leaf parsley chopped

Instructions

  • Cook the pasta according to the package directions.
  • Meanwhile, heat the olive oil over medium heat in a large skillet.
  • Cook the onion and garlic until the onion is soft.
  • Stir in the remaining ingredients.
  • Cook over medium heat until everything is hot.
  • When the pasta is cooked, drain it and stir the sauce, pasta and parsley together.
  • Serve.

Notes

Note: Remaining olives and artichoke hearts can be tossed on salads throughout the week or frozen for future use. Remaining sun-dried tomatoes can be

Nutrition

Serving: 3g | Calories: 504kcal | Carbohydrates: 73g | Protein: 15g | Fat: 21g | Saturated Fat: 3g | Sodium: 1040mg | Potassium: 863mg | Fiber: 6g | Sugar: 1g | Vitamin A: 2274IU | Vitamin C: 64mg | Calcium: 103mg | Iron: 5mg