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Ethan Brooks

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner, Pasta
Cuisine: Italian
Ingredients Method

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

Method
 

  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!