Gluten-free and vegetarian, this is 30 Minute pasta is always a crowd-pleaser! Simple and bursting with the best flavors, it's a win any day of the week! Enjoy as is or serve with goat cheese or feta for extra flavor.
Back to this Mediterranean Veggie 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 for extra flavor and creaminess of the sauce.
Enjoy as is, or serve with creamy goat cheese, or feta or ricotta salata for extra flavor!
Hope you love it as much as we do!
Scroll down to see the recipe and leave a comment if you try.
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: Healthy Gluten-Free Family
Recipe type: Dinner, Pasta, Veggies
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 3- 4 servings
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 tablespoon of tomato paste to the recipe.
4 cups baby spinach
¼ cup torn basil leaves
Optional: Parmesan, feta or ricotta salt for serving
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.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...