Simple summer pasta

are carbs bad for you

This pasta dish is so simple to make and tastes fabulous when served chilled on a warm summer’s day. While this recipe may not support a ketogenic-style diet it is deliciously rich in carbohydrates which may aid in probiotic colonization and support gut health.


  • Your choice of pasta (I love whole wheat spaghetti but you can also choose a GF option)
  • Grape or cherry tomatoes, sliced in half lengthwise
  • Capers
  • Kalamata olives, pitted and sliced in half lengthwise
  • Garlic
  • Chopped fresh parsley
  • Extra virgin olive oil
  • Salt & pepper to taste
  • Lemon zest and juice


  1. Cook pasta according to package directions. Strain, and set aside.
  2. While the pasta is cooking, finely chop garlic (2-4 cloves) and saute for 1-2 minutes in olive oil. Remove from heat and set aside.
  3. Prep olives and tomatoes. Chop parsley. Zest 1 lemon. Set aside.
  4. Combine all ingredients with cooked pasta. Add a drizzle or two of extra virgin olive oil to coat and add a pop of flavor. Season with salt and pepper to taste. Squeeze the juice of 1/2 lemon over everything and toss to combine.
  5. Serve at room temperature or chill in refrigerator 1 hour before serving.

Hint: Pair this with your favorite chilled white wine on a warm summer’s day!