Summer Time Mediterranean Pasta

I love pasta and avoided it for a while when I was trying to lose the baby weight (cause it gets harder the more kids you have...seriously! I was rocking pre-pregnancy jeans by 4 months with my first and it didn't happen as fast second time around) or I'd only eat half a portion- I was afraid it would bring on a tummy and one thing that I'm proud of, is that I'm able to find my six pack even after kids. The key to pasta dinners fitting into a healthy diet is that you eat them once a week.

Yup- If you're a pasta lover, fit it into your diet. (You know I use the term diet loosely in the terms of the food path you'chose and not to be confused with restricting one's intake of a certain food group or caloric intake).

If you'd like to have pastas more than once a week then I would suggest substituting one meal's grain pasta with either bean/legume pasta (I really enjoy Lentil pasta as it holds up really well. Black bean and garbanzo bean pasta in my opinion gets mushy too fast). Another way to incorporate pasta twice a week would be to replace the grain with a veggie pasta (spaghetti squash or spiralizer for the zucchini or butternut squash).

If you're like me though, you don't like getting "tricked" into things and that's exactly how I feel when I have spaghetti squash or pasta made from a zucchini. I don't disagree with it at all and feel like it's a great alternative for most however this is just my personal preference not my expert opinion. My expert opinion --- Get as many veggies in a day as you can and if this means using spaghetti squash instead of spaghetti whole grain noodles, I'm ok with that... As long as you don't feel DEPRIVED. This is the LAST thing I want you to be feeling.

The key to living a healthy lifestyle and not falling back into old habits is the ABUNDANCE mindset. If you have a scarcity mindset, it's human nature to feel deprived and then when we feel deprived we usually lash out or over indulge when it comes to avoiding some of the foods on the "naughty list" that you decided to make in your head. (Remember when you were a child and your mom said don't touch the electrical outlet- what did you want to go do? Go touch that outlet!)

Start this meal by boiling the water for your pasta and while that's boiling, start making the sauce for your pasta.


  • 1 cup Chicken broth
  • 1 tbsp Lemon Juice
  • 2 tsp Lemon Zest
  • 2 tsp Flour
  • 8 oz Wholegrain Thin Spaghetti
  • 1 lb Uncooked Shrimp
  • 3 tsp EVOO
  • 3 cloves Garlic
  • 1/2 tsp Red Chili Flake
  • 9 oz Artichoke Hearts
  • 1/3 cup Sun Dried Tomatoes
  • 2 tbsp Capers
  • 1/2 cup Chopped Spinach
  • 2 tbsp Parmasean Cheese
  • 1 tsp Fresh Basil


  1. 1. Make sauce by stirring the chicken stock, lemon juice, zest and flour together in a bowl. Set aside.

    2. Boil large pot water and add the spaghetti. Cook until al dente. Drain and reserve about ½ cup of the pasta water.

    3. Heat 2 teaspoons oil in a large sauté pan or skillet over medium high heat. Add the shrimp and cook through. Remove the shrimp and set aside in a bowl.

    4. Turn the heat down to medium and add the remaining teaspoon oil. Add the garlic and chili flakes and cook until fragrant, about 30 seconds.

    5. Stir the sauce mixture and pour it into the pan. Add remaining ingredients (except basil & cheese). Stir in shrimp and pasta. Top with cheese and basil