You deserve a taste of the Mediterranean tonight, with its vibrant flavors and satisfying ingredients melting together in harmony.

1

Start by bringing a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, which usually takes about 10 minutes.

2

While the spaghetti is cooking, heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic (two cloves) and sauté for about 1-2 minutes until fragrant but not browned.

3

Once the garlic is ready, add the black olives (100 grams) to the skillet and cook for another 2-3 minutes, allowing the flavors to meld together.

4

When the spaghetti is done, reserve about half a cup of the pasta water, then drain the spaghetti in a colander.

5

Add the drained spaghetti to the skillet with the olive and garlic mixture. Toss well to combine, and if it's too dry, add a little of the reserved pasta water to create a silky sauce.

6

Crumble the feta (150 grams) over the pasta and mix gently. Finely chop the fresh parsley (50 grams) and add it to the pasta.

7

Squeeze the juice of one lemon over the spaghetti, and season with black pepper (1 teaspoon) to taste. Toss everything together for a couple of minutes to let the flavors blend.

8

Serve immediately, garnished with extra parsley if desired, and enjoy your delicious Spaghetti with Olives and Feta!

2

• Add sun-dried tomatoes for a tangy twist.
• Top with grilled chicken or shrimp for extra protein.
• Mix in some baby spinach or arugula for added greens.

• Use high-quality extra virgin olive oil for the best flavor.
• For a little heat, add red pepper flakes during sautéing.
• Let the feta sit at room temperature before adding it to the dish for a creamier texture.

• fat: 30 grams
• protein: 22 grams
• calories: 590
• carbohydrates: 60 grams

This dish is packed with healthy fats from olives and olive oil, along with beneficial protein from feta cheese, making it a wholesome and satisfying option for any meal.

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