Mediterranean Veggie Pasta

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It’s no secret that my family loves a good pasta dish!

And “Sunday sauce” really is a thing… Sometimes it’s a slow simmer sauce and other times it just quick and easy!

In fact, pasta is our go to, easy dinner any day of the week… especially when we want simple comfort food.

And this Mediterranean Veggie Pasta is a favorite.

Cherry tomatoes, marinated artichokes, kalamata olives, fresh spinach and fresh basil sautéed and cooked up with  gluten-free spaghetti, it’s super easy, super quick and super yummy!

And it comes together quickly — less than 30 minutes beginning to end.

The ingredient list looks long — 13 in total.

But it’s really 6 main ingredients  — cherry or grape tomatoes, marinated artichokes, kalamata olives, fresh spinach, fresh basil and your favorite gluten-free spaghetti, plus 7 pantry staples to cook and season it– extra virgin olive oil, vegetable broth, tomato paste, garlic, salt, pepper and crushed red pepper.

By the way, here we used Barilla gluten-free spaghetti.

If you want to know more about Our Favorite Gluten-Free Pasta Brands, I wrote a blog post sharing them a few months ago.

Back to the pasta, it comes together quickly!

While the pasta cooks, you whip up the “sauce” by first sauteing garlic and crushed red pepper in olive oil, then stirring in the tomato paste. Next you add the tomatoes, broth artichokes and olives to simmer.

When the pasta is al dente, you drain it and add it directly to the sauce to cook up for a minute and absorb the flavors, then add stir in the spinach and basil.

When they wilt, the dish is ready to serve!

Recipe adapted from Cooking Light, we make this dish often precisely because it takes less than 30 minutes start to finish, 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.

Hope you love it as much as we do!

Scroll down to see the recipe and leave a comment if you try.