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: 3 - 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 use 1/2 - 3/4 tsp if you want spicy
- 2-3 garlic cloves minced
- 2 cups 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 tablespoon 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!
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