Mediterranean Veggie Pasta

A simple and delicious 30-minute dinner that's always a crowd-pleaser

Mediterranean Veggie Pasta

Fresh, Flavorful & Satisfying!

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

It’s our go to, easy dinner, 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 (we used Barilla gluten-free this time), it’s super easy, super quick and super yummy!

All you need… cherry or grape tomatoes, marinated artichokes, kalamata olives, fresh spinach, fresh basil, extra virgin olive oil, vegetable broth, garlic, salt, pepper, crushed pepper, tomato paste and gluten-free spaghetti.

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.

AND, I’ve finally answered a question we are asked so often… WHAT is our FAVORITE brand of GLUTEN-FREE PASTA?  Click here to read the blog post and answer.

Hope you love this dish as much as we do!

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

Recipe

 

5.0 from 2 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!

6 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.:)

  2. 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!

  3. 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 🙂

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