A healthy pasta dish conveniently made in 1 pot - quick, and easy to clean up! This dish packs tons of nutrients and fiber from canned tomatoes, olives, and artichoke hearts, and cooks in a flavorful seasoned vegetable broth. The perfect dinner for a busy weeknight!


1 8 ounce gluten free pasta corn/quinoa or chickpea/lentil*
3 cups water boiling
1 can vegetable broth
1 can fire roasted tomatoes
1 can artichoke hearts drained
1 cup black olives
1/2 purple onion sliced
2 tablespoons fresh thyme sub 1 teaspoon dried thyme
1 teaspoon cumin
sea salt and black pepper to taste
parmesan to serve, optional
basil to serve, optional

  1. Bring 3 cups to boil in a large pot. Add pasta, vegetable broth, onions, tomatoes, artichoke hearts, olives, thyme, and cumin.
  2. Allow the pasta to come back to a boil over high heat, and stir the pasta and it begins to cook.
  3. Keep the pasta at a boil, but reduce the heat a little as it continues to cook. Occasionally stir with tongs to keep the pasta from sticking together or sticking to the bottom of the pot.
  4. As the water reduces and becomes a sauce, watch for the pasta to become cooked. If the pasta needs more cooking time, you can thin the sauce by adding more hot water, 1/2 cup at a time.
  5. Once the sauce as reduced, you can season with salt and pepper.
  6. Once the pasta has cooked, remove from pot and add to plates quickly to keep pasta from overcooking in the broth.
  7. Garnish with fresh herbs or parmesan cheese, and serve immediately.

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