Pasta with Artichokes, Spinach and Olives

We all need more vegetables in our lives. I’m sure you know it (it is January, after all). But pasta is so seductive. Especially when you’re gluten-free and it’s hard to eat Italian out at a restaurant. You want to stay in and boil that water for some easy pasta cooking. It can get to be a habit, especially as a college student.

So, want to add some green to your pasta in a healthy way? Add some veggies like these for a super easy topping. The vibrant flavors of the olives and artichokes blend beautifully with the spinach. And spinach drastically reduces when cooked, so pile it on there for full veggie amazing-ness!


1 package brown rice pasta of your choosing

1/2 onion, chopped

1 can quartered artichokes

1 cup or so kalamata olives, chopped

3 or 4 large handfuls of chopped spinach

Shredded sheeps’ cheese (Romano), to garnish, if desired


1. Cook the pasta according to the directions on the package.

2. Meanwhile, saute the onion in a large pan. When soft, add the artichokes and olives. Cook a few minutes. Add the spinach and cook down until slightly wilted.

3. Add the veggies to the cooked pasta. Top with cheese if desired and enjoy.


Tags: , , ,

Categories: Main dish, Pasta


Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.


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