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Antipasto Spaghetti Recipe

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This recipe for Antipasto Spaghetti is from Mitchell Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
400g dried spaghetti
zest and juice of 1 lemon
2 tbsp olive oil
4 marinated artichokes, cut into eighths
200g kalamata olives
125 semi-dried tomatoes, halved if large
100g chargrilled eggplant, cut into thick strips
salt and ground black pepper, to taste.
Directions:
Directions:
Cook the spaghetti in a large saucepan of salted boiling water, following packet directions.

Heat the oil in a large frying pan over medium heat. Add the artichokes, olives, semi-dried tomatoes and eggplant and cook, stirring occasionally for 4-5 minutes or until heated through.

Drain the spaghetti and return to the saucpan. Add the cooked vegetable mixture, lemon zest, lemon juice, salt and pepper and toss gently over low heat to combine. Season to taste.

 

 

 

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