Mediterranean Veggie Pasta
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.
Servings: 3 - 4 servings
Ingredients
- 8 oz or about 2 heaping cups of your favorite Gluten-Free pasta
- 1 tablespoon olive oil
- 1/4 teaspoon crushed red pepper use 1/2 - 3/4 tsp if you want spicy
- 2-3 garlic cloves minced
- 2 cups grape tomatoes halved
- 1 cup vegetable broth
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 10 kalamata olives pitted and coarsely chopped
- 1/2 heaping cup marinated artichokes
- 3-4 tablespoon of tomato paste to the recipe.
- 4 cups baby spinach
- 1/4 cup torn basil leaves
- Optional: Parmesan feta or ricotta salt for serving
Instructions
- Bring a large saucepan of water to a boil (without salt ) . Add pasta; cook 8 minutes or until al dente. Reserve 1 cup pasta water then drain in a colander. Set aside.
- While pasta cooks, heat a large skillet over medium heat.
- Add oil to pan and swirl to coat. Add red pepper and garlic; sauté 30 seconds or until fragrant.
- Add tomato paste, stir over heat for about 1 minute.
- Add tomatoes, broth, salt, black pepper, artichokes and olives. Cook 5-7 minutes or until tomatoes begin to break down, stirring occasionally.
- Add pasta, and simmer 2 minutes. If need more liquid, add reserved pasta water, hot water or more broth as desired.
- Stir in spinach and basil; cook 2 minutes or until greens wilt.
- Remove from heat and serve.
- Top with cheese if desired. Enjoy!
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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?
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.:)
Made this tonight and enjoyed it so much! I love the crushed red pepper flakes in it and added a lil extra. This will definitely be one of my go to meals regularly!
Thank you as always for creating such easy but healthy dishes!
So happy you love it as much as we do Cindy! I love extra crushed red pepper flakes on my plate as well!
Wow!! Made this tonight, it’s delish!! A little kick, with lots of complimentary flavors and textures. Thank you for sharing!!! From a happy celiac 🙂
This was the first thing I saw this morning and it made my day! So happy you love it too! Thanks for sharing 🙂
This looks good – How many does this recipe serve ? I can’t seem to find it on the website page
Hi Keaton. It is on the printable recipe– serves 4. Let me know if you try it.
New favorite for my entire family!
Happy you love it too!
I made this today and it was amazing!!! Simple ingredients with so much flavor, a new family favorite! Thank you!
Hi, I did this recipe the second time, was delicious as before. Thanks for it. Will do it often! ?
So happy you love it too! Thank you!
This the best recipe ever! We love it! Thanks!
So happy you love it! Thank you!
Im a little a.d.d. so when I saw red pepper I thought it meant red bell pepper. So i sauteed red bell pepper and garlic and added it in. I did omit the artichoke hearts because i’m not a fan. I also added red pepper flakes and italian seasoning at the end with the spinach and it turned out great!
I’m glad it all worked out and you loved it! That’s the best part of simple pasta recipes like this– you really can switch them up with whatever vegetables you have or love and they turn out great!