Mediterranean Pesto Fettuccine

Two summers ago when I was training for my first Marathon I became addicted to eating pasta. I was hungry all the time and needed constant carb-replenishment. It only took a week and a half of eating spaghetti, however, until I my body had enough and all of my white shirts had been stained with pasta sauce. I came up with this recipe in attempt to redeem pasta’s reputation at my dinner table; it is a lighter alternative to tomato-based sauces and will please the fussiest of eaters who normally wouldn’t eat a lot of vegetables. This has become one of my favourite dishes that I enjoy cooking up at least once a month.

Serves 4

Preparation and cook time: 25 minutes

Ingredients:

1/2 package of fettuccine pasta or fresh pasta

6-8 cups water

3 tbsp olive oil

1/2 onion, diced

2 cloves garlic, finely chopped

10 Kalamata olives, roughly chopped

1/4 cup white wine

1/4 cup capers

1/2 cup cherry tomatoes, diced

1/2 cup artichoke hearts (optional)

4 tbsp pesto sauce

1 cup fresh spinach

3 Green onions, sliced large on the diagonal

Juice from 1 lemon

Salt and Pepper to taste

Cubed cooked chicken, 2 breasts (optional)

Directions:

1. Prepare pasta as directed on package. Drain.

2. If adding chicken, pre-cook now in frying pan, then set aside. After, in a large frying pan on medium heat, saute onion, olives and garlic in 1 tbsp of olive oil, until onions are translucent. Add wine, capers, tomatoes and artichoke hearts. Stir for 2 minutes.

3. Stir entire mixture into cooked pasta (drained). Add 2 tbsp olive oil and pesto. Mix well. If using chicken, add back in now and stir for another 2 minutes.

4. Add spinach and green onions and stir until the hot pasta begins to wilt the spinach. Remove from heat.

5. Drizzle with lemon juice and add salt and pepper as desired.