Delicious Living
  • 8 ounces brown rice spaghetti
  • 1/3 cup extra-virgin olive oil
  • 4 cloves garlic, chopped
  • 2 cups 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)
  • 1 tablespoon capers, rinsed and drained
  • 1/4 teaspoon freshly ground black pepper
  • 1 lemon
  • 2 tablespoons chopped fresh parsley
  • Freshly grated Pecorino Romano cheese, for garnish

Brown Rice Spaghetti with Artichokes, Olives, and Capers

Alan Roettinger | Delicious Living
  • Serves: 3 people

Pasta is a lovable comfort food, no question; gluten-free brown rice pasta adds the benefit of more fiber and it’s a whole grain! This light presentation delights the palate without weighing you down. Olives and capers contain ample sodium, so rinse well to remove excess.

  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.


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

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