My Mediterranean Tuscan Veggie Pasta is the perfect dish to serve on the center of the family table. It’s a flavorful pasta dish cooked with fresh ingredients that we all enjoy like grape tomatoes, artichokes, spinach, and even has a little kick from the red pepper flakes. But the star of this dish, jam packed with a unique Mediterranean flavor, is Mueller’s Tuscan Italian Style rotini pasta. It is filled with herbs and spices that are infused into the pasta, making your pasta dish even more flavorful.
To start this dish let's gather all the ingredients and prepare them. This is going to help us save time and allow you to enjoy the smells and cooking process that this pasta will add to the experience.
First, bring a large saucepan of 4 quarts of water to a boil. Season water with 1 tbsp of salt. Add pasta, stir occasionally, and cook 9 to 11 minutes or until al dente. Reserve 1 cup of pasta water so that we can add some of this flavored water into our dish later, then drain in a colander. Set aside.
While the pasta cooks, heat a large skillet over medium heat. Add olive oil to pan, red pepper flakes, and garlic; sauté about 1 minute, stirring until fragrant.
Add cherry tomatoes, artichoke hearts and peppers. Season with salt and black pepper. Cook for 5-7 minutes or until tomatoes begin to break down.
Add cooked pasta and stir for 2 minutes. If you need more liquid, add reserved pasta water.
Stir in the spinach and basil; cook for two more minutes or until spinach is cooked. Remove from heat and serve warm.
In a matter of minutes, you end up with a homemade, delicious, flavorful, and veggie pasta.
Full Recipe:
Mediterranean Tuscan Veggie Pasta
Recipe by: Chef Chris Valdes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Serves 3 to 4
Ingredients
12 oz Mueller’s Tuscan style rotini pasta
3 tablespoons olive oil
4 garlic cloves, thinly sliced
2 cups grape tomatoes, halved
1 cup baby marinated artichokes hearts
3 cups baby spinach
1 teaspoon crushed red pepper flakes
2 small baby sweet peppers, seeded, thinly sliced
½ cup basil leaves
Salt and pepper to taste
Instructions
Bring a large saucepan of 4 quarts of water to a boil. Season water with 1 tbsp of salt. Add pasta, stir occasionally and cook 9 to 11 minutes or until al dente. Reserve 1 cup pasta water then drain in a colander. Set aside.
While pasta cooks, heat a large skillet over medium heat. Add olive oil to pan, red pepper flakes, and garlic; sauté about 1 minute, stirring until fragrant.
Add cherry tomatoes, artichokes hearts and peppers. Season with salt and black pepper. Cook 5-7 minutes or until tomatoes begin to break down.
Add cooked pasta, and stir for 2 minutes. If need more liquid, add reserved pasta water.
Stir in spinach and basil; cook 2 minutes or until spinach is cooked. Remove from heat and serve warm.