Mediterranean Veggie Pasta

After a weekend of holiday eats, nothing tops a simple bowl of pasta and veggies

Easy, quick & delish!

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, I added marinated artichokes and 3-4 tbsp of tomato paste to the 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 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: