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 the pasta, it comes together quickly– less than 30 minutes beginning to end!
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.
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.
Course: Dinner, Veggies, Pasta
Cuisine: Gluten-Free, Vegetarian, Vegan
Author: Healthy Gluten-free Family
8ozor about 2 heaping cups of your favorite Gluten-Free pasta
1/4teaspooncrushed red pepperadd 1/2- 3/4 tsp if want spicy
2cupscherry or grape tomatoeshalved
1/4teaspoonfreshly ground black pepper
10kalamata olivespitted and coarsely chopped
1/2heaping cup marinated artichokes
3-4tbspof tomato paste to the recipe.
1/4cuptorn basil leaves
Optional: Parmesanfeta 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 ...
4 thoughts on “Mediterranean Veggie Pasta”
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!