Because I missed National Spaghetti Day...
Because I somehow missed National Spaghetti Day yesterday, today I’m throwing it back to one of our favorite dinners, this Mediterranean Veggie Spaghetti.
Made with gluten-free spaghetti, cherry tomatoes, marinated artichokes, kalamata olives, fresh spinach and basil, this is super easy, super quick and super yummy!
Scroll down to see the recipe.
Mediterranean Veggie Spaghetti
Recipe adapted from Cooking Light, made with gluten-free spaghetti with cherry tomatoes, marinated artichokes, kalamata olives, fresh spinach and basil.
I make this dish often because it takes no more than 20 minutes, and I love that the pasta is added to the veggies and veggie broth for the last few minutes so it really absorbs all the flavors. I added artichokes and 2 tbsp tomato paste, and GF Barilla spaghetti.