Brown Rice Spaghetti with Artichokes, Olives, and Capers
  • 8ounces brown rice spaghetti
  • 1/3 cup extra-virgin olive oil
  • 4 cloves garlic, chopped
  • 2cups artichoke hearts in water, drained and quartered (about 1 ½ cans)
  • 1/2 cup pitted olives, rinsed, drained, and quartered (Kalamata, picholine, or any combination)
  • 1tablespoon capers, rinsed and drained
  • 1/4 teaspoon freshly ground black pepper
  • 1 lemon
  • 2tablespoons chopped fresh parsley
  • Freshly grated Pecorino Romano cheese, for garnish
  1. Bring a large pot of salted water to a boil. Add spaghetti, stirring to prevent sticking. Cook al dente, 12–15 minutes.
  2. While spaghetti cooks, place olive oil and garlic in a saucepan over medium-high heat. Shake pan until garlic just begins to color, about 2 minutes. Add artichoke hearts, olives, capers, and pepper, stirring to warm through. Remove from heat and cover to keep warm. Grate zest from lemon and combine with parsley, along with 1 tablespoon lemon juice.
  3. When spaghetti is done, drain and transfer to a warm serving dish, with whatever liquid clings. Stir zest-parsley mixture into hot artichoke mixture and pour over spaghetti. Toss thoroughly and serve at once, topped with freshly grated Pecorino Romano, if desired.
Recipe Notes
Nutrition Facts
Brown Rice Spaghetti with Artichokes, Olives, and Capers
Amount Per Serving
Calories 877
% Daily Value*
Sodium 418mg 17%
Total Carbohydrates 112g 37%
Dietary Fiber 17g 68%
Protein 15g 30%
* Percent Daily Values are based on a 2000 calorie diet.


PER SERVING: 877 cal, 44% fat cal, 45g fat, 8g sat fat, 0mg chol, 15g protein, 112g carb, 17g fiber, 418mg sodium