Mediterranean Veggie Pasta

Nothing tops a simple bowl of pasta and veggies when you're looking for comfort food

Easy, quick & delish!

After lots of holiday eats, we want simple comfort food… which for my family almost always means pasta!  And this Mediterranean Veggie pasta is a favorite.

Made with gluten-free spaghetti (we used Barilla gluten-free this time),  cherry tomatoes, marinated artichokes, kalamata olives, fresh spinach and basil, this is super easy, super quick and super yummy!

Recipe adapted from Cooking Light, I make this dish often because it takes less than 30 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 tomato paste to the original recipe.

Scroll down to see the recipe.

Mediterranean Veggie Pasta

Recipe

Recipe adapted from Cooking Light,

5.0 from 1 reviews
Mediterranean Veggie Pasta
 
Prep time
Cook time
Total time
 
A simple, delicious and super quick pasta dish that is sure to be a favorite! Packed with all the best Mediterranean flavors. Serve as is or with parmesan, feta or ricotta salata. Recipe adapted from Cooking Light.
Author:
Recipe type: Dinner, Pasta, Veggies
Cuisine: Gluten-Free, Vegan, Vegetarian
Ingredients
  • 8 oz (or about 2 heaping cups) of your favorite Gluten-Free pasta
  • 1 tablespoon olive oil
  • ¼ teaspoon crushed red pepper (use ½ - ¾ tsp if you want spicy)
  • 2-3 garlic cloves, minced
  • 2 cups grape tomatoes, halved
  • 1 cup vegetable broth
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 10 kalamata olives, pitted and coarsely chopped
  • ½ heaping cup marinated artichokes
  • 3-4 tbsp of tomato paste to the recipe.
  • 4 cups baby spinach
  • ¼ cup torn basil leaves
  • Optional: Parmesan, feta or ricotta salt for serving
Instructions
  1. Bring a large saucepan of water to a boil (without salt) . Add pasta; cook 8 minutes or until al dente. Drain in a colander. Set aside.
  2. While pasta cooks, heat a large skillet over medium heat.
  3. Add oil to pan and swirl to coat. Add red pepper and garlic; sauté 30 seconds or until fragrant.
  4. Add tomato paste, stir over heat for about 1 minute.
  5. Add tomatoes, broth, salt, black pepper, artichokes and olives. Cook 5-7 minutes or until tomatoes begin to break down, stirring occasionally.
  6. Add pasta and simmer 2 minutes. If need more liquid, add hot water or more broth as needed.
  7. Stir in spinach and basil; cook 2 minutes or until greens wilt.
  8. Remove from heat and serve.
  9. Top with cheese if desired. Enjoy!

2 thoughts on “Mediterranean Veggie Pasta

  1. I tried this and it was delicious! I added a few sprinkles of brown suger. Dont tell anyone!

    When I was sauteeing the red pepper flakes and garlic, the flakes became burnt almost instantly. Thoughts on why?

    1. Glad you liked it! My initial thought is that the oil was too hot… next time, try either a lower heat or heat the oil for less time before adding the garlic and pepper flakes.:)

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