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.
Ingredients
- 8 ozor about 2 heaping cups of your favorite gluten-free pasta
- 1 tablespoonolive oil
- ¼ teaspooncrushed red pepper (use 1/2 - 3/4 tsp if you want spicy)
- 2garlic cloves (minced)
- 2 cupsgrape tomatoes (halved)
- 1 cupvegetable broth
- ¼ teaspoonkosher salt
- ¼ teaspoonfreshly ground black pepper
- 10kalamata olives (pitted and coarsely chopped)
- ½heaping cup marinated artichokes
- 3 tablespoontomato paste to the recipe
- 4 cupsbaby spinach
- ¼ cuptorn basil leaves
- optional: parmesan (feta or ricotta salt for serving)
Directions
- 1
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.
- 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 reserved pasta water, hot water or more broth as desired.
- 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!