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: 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 add 1/2- 3/4 tsp if want spicy
- 2-3 garlic cloves minced
- 2 cups cherry or 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 tbsp 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!
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
Great recipe, I am going to add broth after I saute the vegtables first, to give it that roasted taste. Tks looks yummy.
Great idea! Let me know how you like it!
Can you substitute dried basil for fresh in this recipe?
Sure, but you use much less dried than fresh herbs. Personally, if I don’t have fresh basil, I’ll just skip it!