Mediterranean Veggie Pasta

A simple and delicious crowd-pleasing dinner ready in less than 30 minutes

Fresh, Flavorful & Satisfying

It’s no secret that my family loves a good pasta dish!  It’s our go to, easy dinner all year round  And this Mediterranean Veggie pasta is a favorite especially in the Summer when the produce is really fresh. And especially when we can enjoy it outdoors!

Cherry tomatoes, marinated artichokes, kalamata olives, fresh spinach and fresh basil sautéed and cooked up with  gluten-free spaghetti (we used Barilla gluten-free this time), it’s super easy, super quick and super yummy!

Recipe adapted from Cooking Light, we make this dish often because it takes less than 30 minutes, and we 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

 

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 (add ½- 3/4 tsp if want spicy)
  • 2-3 garlic cloves, minced
  • 2 cups cherry or 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 desired.
  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!

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