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    Recipes » Main Course Recipes » Pasta

    Zesty Spaghetti with Olives and Pine Nut Gremolata

    Published: Jun 16, 2015 · Modified: May 13, 2020 by Marissa Stevens · 43 Comments

    VegetarianVeganQuick Meals

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    Do you zip right past recipes with 'vegan' in the title? I usually do. The no-no list of a vegan diet is far too long for me: no eggs, no cheese, no butter, no honey - I really can't imagine.

    pasta dish served on a white plates

    So I didn't set out to make this a vegan pasta dish, and honestly didn't even realize that it was until I finished writing the recipe. But it made me step down off my high horse and admit that a completely plant based meal could be as hearty and flavorful as one with cheese and butter.

    There are a lot of flavors and textures going on here: peppery olive oil, buttery olives and pine nuts, fresh herbs, zesty lemon, salty capers and crunchy bread crumbs. Each bite is a little bit different: a chunk of olive here, a zing of parsley there.

    pine nut gremolata in a glass bowl

    I think the gremolata is my favorite part; it goes beyond the classic combination of parsley, garlic, and lemon zest. I'll be topping everything with it this summer, from grilled vegetables and fish to salads and risotto. It's that good.

    Even if you share my tendency for shunning vegan recipes, I hope you'll try this one. (And for a couple of other options, Pasta Aglio e Olio is also naturally vegan if you skip the cheese, and to make Lemon Garlic Pasta vegan, just skip the butter and replace with olive oil.)

    Zesty Spaghetti with Olives and Pine Nut Gremolata

    Marissa Stevens
    With all of the rich and zesty flavors going on in this pasta, you'd never guess that it's vegan!
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 12 mins
    Total Time 27 mins
    Course Main Course
    Cuisine Italian
    Servings 2 people
    Calories 665 kcal

    Ingredients
      

    • 5 ounce spaghetti
    • 2 tablespoons bread crumbs
    • 2 tablespoons raw pine nuts
    • 1 Meyer Lemon juice and zest separately
    • 2 tablespoons finely chopped Italian parsley
    • pinch crushed red pepper or more
    • 1 clove small garlic
    • 1 cup fresh basil packed
    • 1 tablespoon drained capers
    • ¼ cup extra virgin olive oil
    • salt and freshly ground black pepper
    • ½ cup coarsely chopped green olives I used a mix of Castelvetrano and Picholine

    Instructions
     

    • Cook spaghetti according to package directions. (Scoop out ¼ cup of cooking water before draining.)
    • To make the pine nut gremolata: Add bread crumbs and pine nuts to a small, dry skillet over medium heat; cook and stir until both are lightly toasted. Transfer to a small bowl. Add lemon zest, parsley and crushed red pepper; stir to combine.
    • With a food processor running, add garlic clove, fresh basil and capers; process until finely chopped.
    • Scrape down sides. Again, with food processor running drizzle in olive oil and lemon juice. Season to taste with salt and freshly ground black pepper.
    • When pasta has finished cooking, drain, retaining ¼ cup of cooking water. Return pasta and cooking water to pot; add basil mixture and stir vigorously until sauce has emulsified and completely coated pasta.
    • Divide pasta between two serving plates and top each equally with olives and pine nut gremolata. Serve.

    Nutrition

    Calories: 665kcalCarbohydrates: 64gProtein: 13gFat: 41gSaturated Fat: 5gSodium: 717mgPotassium: 318mgFiber: 5gSugar: 3gVitamin A: 1111IUVitamin C: 8mgCalcium: 84mgIron: 3mg
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Pasta

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    • Tuna Pasta
    • Spaghetti alla Puttanesca

    Reader Interactions

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      Recipe Rating




    1. Dorothy Dunton says

      June 19, 2015 at 11:18 am

      Hi Marissa! Love the combination of olives, capers and pine nuts! I always have several kinds of pasta in the pantry - bucatini is one of my favorites.

      Reply
    2. wellandfull says

      June 18, 2015 at 6:56 pm

      Wow, this pasta looks amazing 🙂 I can't wait to make it!!!

      Reply
      • Marissa says

        June 19, 2015 at 7:54 am

        Thank you!

        Reply
    3. Nicole ~ Cooking for Keeps says

      June 18, 2015 at 6:13 pm

      What a beautiful, simple meal!!! I love everything about it..

      Reply
      • Marissa says

        June 19, 2015 at 7:55 am

        Thanks, Nicole!

        Reply
    4. Joanne says

      June 18, 2015 at 6:06 am

      I think there are plenty of vegan meals that are awesome in their own right, but I get what you mean about all the restrictions! I couldn't eat like that all the time, but I CAN make room in my life for this pasta!

      Reply
      • Marissa says

        June 18, 2015 at 11:06 am

        What's funny is that I make vegan things all of the time, but just never label them that way. No more prejudice from me now when scanning recipe titles!

        Reply
    5. whiskandshout says

      June 17, 2015 at 4:23 pm

      This looks fabulous! I love that it's vegan, because I am, too! Gotta give this a try, pinning 🙂

      Reply
      • Marissa says

        June 18, 2015 at 11:07 am

        You post such great recipes, Medha! 🙂

        Reply
    6. KevinIsCooking says

      June 17, 2015 at 4:06 pm

      Gremolata is sensational, especially on braised meat dishes... love it! This is no exception and I am in your camp. Sometimes I blaze right by recipes labeled that. I always feel like I won't be full or satisfied, which from the looks of this one, would not be a problem. 🙂

      Reply
      • Marissa says

        June 18, 2015 at 11:07 am

        Nope, not a problem. 🙂 And I agree about gremolata - so versatile!

        Reply
    7. nagimaehashi says

      June 17, 2015 at 2:46 pm

      I'm on the high horse.... I can't help it! BUT I would not even think of this as vegan. This is sensational. And you are right. The gremolata IS the crowning glory of this, for sure!! 🙂 Pinning! The vegan community is going to go wild over this!

      Reply
      • Marissa says

        June 18, 2015 at 11:08 am

        Thanks, Nagi! 🙂

        Reply
    8. Mira says

      June 17, 2015 at 12:07 pm

      Love gremolata! This pasta looks fantastic Marissa! Great meal, I need to try soon!

      Reply
      • Marissa says

        June 18, 2015 at 11:08 am

        Thank you, Mira!

        Reply
    9. Mon Petit Four says

      June 17, 2015 at 10:05 am

      Marissa, I'm thinking this needs to be my lunch today! It looks so, so yummy! And don't worry, I've totally be there on that high horse with you about the vegan foods. I love when a dish is accidentally vegan like this because you didn't go out of your way to make a bunch of substitutes, but instead just used plant-based foods in a natural way. These are the kind of recipes I love to incorporate in my life because they're natural and provide balance. There's no vegetable shortening or funky powders, just good wholesome ingredients. I need to get a hold of some pine nuts so I can make this asap! 🙂

      Reply
      • Marissa says

        June 18, 2015 at 11:10 am

        Well said, Beeta! That's my favorite approach to food. I think ideal foods don't come with labels, in recipe titles or otherwise.

        Reply
    10. Jen @ Baked by an Introvert says

      June 17, 2015 at 8:16 am

      This pasta looks fantastic, Marissa! So healthy and delicious. I could go for a massive serving right about now!

      Reply
      • Marissa says

        June 18, 2015 at 11:10 am

        Thanks so much, Jen!

        Reply
    11. Kristi @ Inspiration Kitchen says

      June 17, 2015 at 7:06 am

      Oh my gosh Marissa - you know I love pasta girl. And, this looks simply fantastic. Totally pinning for later!

      Reply
      • Marissa says

        June 18, 2015 at 11:10 am

        Thank you, Kristi!

        Reply
    12. Mary Frances says

      June 17, 2015 at 7:01 am

      Yum!! What a delicious and healthy looking pasta dish, Marissa! The gremolata looks so tasty.Will have to try it soon!

      Reply
      • Marissa says

        June 18, 2015 at 11:11 am

        Thank you, Mary. It's definitely all about that gremolata... 🙂

        Reply
    13. hipfoodiemom says

      June 17, 2015 at 5:58 am

      haha, see vegan ain't so bad, right?! Delicious pasta dish! love this, Marissa!!!

      Reply
      • Marissa says

        June 18, 2015 at 11:11 am

        Not bad at all, Alice! 🙂 Thank you.

        Reply
    14. Lorraine @ Not Quite Nigella says

      June 17, 2015 at 4:57 am

      That definitely doesn't look vegan-I thought it had cheese in it but that's the crumbs. It looks absolutely delicious Marissa!

      Reply
      • Marissa says

        June 18, 2015 at 11:13 am

        Between you and me, a little cheese on this would be pretty tasty. 🙂

        Reply
    15. nicole (thespicetrain.com) says

      June 16, 2015 at 6:48 pm

      I am definitely guilty of immediately losing interest after seeing the word vegan but this gremolata sounds and looks fantastic indeed!

      Reply
      • Marissa says

        June 18, 2015 at 11:13 am

        Thank you, Nicole!

        Reply
    16. Eileen says

      June 16, 2015 at 11:46 am

      I can definitely relate to having that visceral reaction to certain recipe keywords -- "skinny" especially comes to mind. So I try to keep away from certain words when titling recipes, but I eat plenty of vegan food! This pasta sounds excellent -- super full of intense herbal and cured flavors. And you have to love how fast it is!

      Reply
      • Marissa says

        June 18, 2015 at 11:14 am

        It is really fast - I love to cook, but am honestly a lazy cook, not much for complicated recipes. I hear you on 'skinny' and raise you one with 'free' - blick! 😉

        Reply
    17. Kalee@ The Crowded Table says

      June 16, 2015 at 11:21 am

      This dish looks gorgeous!!! I've only eaten capers once and I didn't really care for them, but I might try them again for the sake of this recipe. 🙂

      Reply
      • Marissa says

        June 18, 2015 at 11:17 am

        Yes, give them a second try! But if you still don't like them, the olives give this enough salty kick that you could skip the capers. 🙂

        Reply
    18. shashi at runninsrilankan says

      June 16, 2015 at 10:35 am

      I simply adore a dish with a wide variety of flavors and textures - that gremolata is calling my name! I think I could eat that straight up with a spoon!

      Reply
      • Marissa says

        June 18, 2015 at 11:16 am

        I may or may not have tried it with a spoon. 😉 Thanks, Shashi...

        Reply
    19. Girl and the Kitchen says

      June 16, 2015 at 7:34 am

      I totally love gremolata!!! What a great pasta dish! And I could deal with vegetarians...but vegans tend to scare me juuuuust a bit.

      Reply
      • Marissa says

        June 18, 2015 at 11:16 am

        I love gremolata too - it's amazing how much flavor it can add with so few ingredients!

        Reply
    20. HapaNomNom says

      June 16, 2015 at 6:44 am

      I totally agree, Marissa. Vegetarian is totally fine, but vegan generally gets too to restrictive for my tastes (those that can stick to it - more power to them). That being said, your 'accidental' vegan dish looks and sound fantastic. I love all of the fresh greens paired with the salty capers and zesty lemon. A perfect dish for the summer!

      Reply
      • Marissa says

        June 18, 2015 at 11:15 am

        Thank you, Kathleen! And I agree on the 'more power to them' - it takes a lot of discipline to maintain that kind of diet.

        Reply
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