Description
A hearty one-pot pasta dish that absorbs the rich flavors of fire-roasted tomatoes, olives, and artichokes for a satisfying meal.
Ingredients
Scale
- 8 ounces pasta (penne or rotini)
- 1 can (15 ounces) artichoke hearts, drained and chopped
- 1 can (14.5 ounces) fire-roasted diced tomatoes
- 1 cup olives, sliced
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup heavy cream or coconut cream (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, combine the pasta, artichokes, tomatoes, olives, vegetable broth, oregano, basil, garlic powder, salt, and pepper.
- Bring to a boil over medium-high heat, stirring occasionally to prevent sticking to the bottom of the pot.
- Reduce the heat to medium and let it simmer for about 10-12 minutes, or until the pasta is cooked al dente.
- If you want a creamier pasta, stir in the heavy cream or coconut cream and cook for another 2-3 minutes.
- Serve warm, garnished with fresh parsley.
Notes
Monitor the pasta closely to avoid overcooking and use quality broth for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg