Gluten-Free Plain Mafaldine with Lemon and Black Olive Sauce

Serving Size:  2-3


9 oz. Pappardelle’s Gluten-Free Plain Mafaldine
Zest of 1/2 lemon
1/4 cup freshly squeezed lemon juice
1/4 cup extra virgin olive oil
2 cloves garlic, minced
1/4 cup black olives (such as Gaeta or Kalamata), pitted and sliced
1-1/2 tablespoons fresh thyme, chopped
Sea salt and freshly ground black pepper
1/4 cup feta cheese, crumbled


  1. In the bowl in which you will serve the pasta, combine the lemon zest, lemon juice, olive oil, garlic, olives, thyme, 1 teaspoon salt and a few hearty grinds of fresh pepper.
  2. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 6-8 mins. Drain pasta, reserving 1/2 cup of cooking water.
  3. Toss the hot pasta with the cold sauce. If the pasta is dry, add a few tablespoons of pasta cooking water to the bowl. Mix well.
  4. Serve piping hot with feta cheese to crumble on top.