Today is the last day before my 31 Day Whole Food Plant-Based Eating Challenge begins tomorrow on March 1. I thought I would end a chapter of my life (cue tiny violins) with a bang!

And a bang it was! My cooking is not often met with much excitement. (You know I’ve enjoyed having my husband as the chief cook for as long as we’ve married!) My family licked their plates and begged for seconds of this dish. There was not a speck left in the pan for leftovers nor on anyone’s plate! Even my picky eaters were delighted with the flavors and texture of this dish which is such a departure from our usual fare.

This delicious pasta dish would have been strictly Whole Food Plant-Based if it didn’t have butter and olive oil in it. Vegetarians do allow butter and olive oil in their diets. The dish is healthy from that standpoint. But for WFPB purists, it falls short of the ideal. So I guess this dish was my last hurrah before the challenge starts tomorrow!

I have to say it was worth it! It has so many fresh ingredients and tasted like a rich, flavorful gourmet dish! My savory Lemon Butter Pasta with Artichokes and Olives was hit at our house! If you make it, please let me know how you liked it in the comments below!

Lemon Butter Pasta with Artichokes and Olives


  • 8 oz spinach fettucine
  • 8 oz quartered artichoke hearts, frozen, canned or steamed till tender (about 2 cups)
  • 2 Tbsp extra virgin olive oil
  • 6 Tbsp butter
  • 1/4 cup shallots, minced
  • 1/3 cup Kalamata olives, drained
  • 2 tsp lemon zest
  • 1/2 tsp crushed red pepper
  • 1/4 tsp salt, or more to taste
  • 5 Tbsp lemon juice, or more to taste
  • 3 Tbsp chopped parsley, divided


  1. Cook pasta according to package directions. (Optional: Rinse under cool water for a moment or two to keep the noodles loose.) Reserve.
  2. In a large skillet, saute pan or sauce pan, heat 2 Tbsp olive oil over medium heat.
  3. Add quartered artichoke hearts and cover. Cook until thawed (if frozen) and slightly browned. Once browned, remove the artichokes from the pan and reserve.
  4. Using the same pan, heat 6 Tbsp of butter over medium high heat.
  5. Once the butter has melted, add the shallots, olives, lemon zest, crushed red pepper and salt. Cook until the shallots are translucent.
  6. Carefully add the lemon juice and cook until a sauce develops. This will happen quickly.
  7. Add the cooked pasta, 2 Tbsp fresh chopped parsley and the artichokes to the pan. Toss to evenly coat. If the pasta seems too dry, add water, 1 tbsp at a time, to loosen it a bit. It should not be thick or heavy, the noodles should be lightly coated with lemon butter.
  8. Add additional butter, salt and lemon to taste, if desired.
  9. Serve hot and garnish with remaining fresh chopped parsley.
  10. Optional: Add cherry tomatoes along with the olives to the saute pan.
  11. Optional: Add shaved fresh Parmesan cheese to top it off.

Serves 4.

My recipe is a derivation of Tori Avey’s. You can make a variation of this dish that is truly whole food plant-based as Amy Katz did.

I’d love to know if you make this dish and how you and your family liked it. Please let me know in the comments below.

My 31 Day Whole Food Plant-Based Eating Challenge Starts Tomorrow

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