Ingredients
- 3 cups boiling water
- 8 oz gluten-free pasta
- 4 cups vegetable broth
- 1 can fire-roasted tomatoes
- 1 can artichoke hearts (drained)
- 1 can black olives
- 0.5 red onion (sliced)
- 1 tsp fresh thyme
- 1 tsp cumin
- Salt to taste
- Black pepper to taste
Instructions
- Boil water in a large pot and cook gluten-free pasta until al dente, following package instructions.
- Drain excess water if necessary, then add vegetable broth, fire-roasted tomatoes, artichokes, olives, and red onion to the pot.
- Season with thyme, cumin, salt, and black pepper; stir well to combine.
- Allow to simmer over medium heat for about 10 minutes until heated through.
- Serve hot and garnish with optional Parmesan cheese and fresh basil if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: One-Pot
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 890mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Feel free to substitute regular pasta if preferred. Add cooked chicken or turkey for extra protein. Experiment with seasonal vegetables for a personalized touch.
