Description
A quick, flavorful, and wholesome Mediterranean-inspired one-pot pasta that uses pantry staples like gluten-free pasta, canned artichokes, olives, and fire-roasted tomatoes. Ready in under 30 minutes with minimal cleanup.
Ingredients
- 1 8-ounce package gluten-free pasta (corn/quinoa or chickpea/lentil blend)
- 3 cups boiling water
- 1 can vegetable broth
- 1 can fire-roasted tomatoes
- 1 can artichoke hearts, drained
- 1 can black olives
- ½ red (or purple) onion, sliced
- Fresh thyme (or 1 tsp dried thyme)
- 1 tsp cumin
- Salt and black pepper, to taste
- Parmesan cheese, optional (to serve)
- Basil, optional (to serve)
Instructions
- Bring 3 cups of water to a boil in a large pot.
- Add gluten-free pasta, vegetable broth, sliced onions, fire-roasted tomatoes, artichoke hearts, olives, thyme, and cumin.
- Boil over high heat, stirring occasionally to prevent sticking.
- As the liquid reduces, it forms a creamy sauce. Add hot water ½ cup at a time if it becomes too thick.
- Once the pasta is cooked, plate it immediately to prevent overcooking.
- Garnish with fresh basil or parmesan cheese if desired and serve hot.
Notes
- Use regular pasta if not gluten-free, adjusting cooking time.
- Substitute dried thyme or Italian seasoning if fresh thyme is unavailable.
- Try adding other canned vegetables or proteins like grilled chicken or chickpeas for variation.
- Reheat leftovers with a splash of water or broth to loosen the sauce.
- Serve immediately after cooking to avoid soggy pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg
