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Fire-roasted tomato and artichoke pasta in two white bowls with shaved and grated cheeses sprinkled on top.
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Fire Roasted Tomato and Artichoke Pasta

This gluten-free fire-roasted tomato and artichoke pasta recipe is packed full of flavor and perfect for a quick, easy weeknight meal!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 6 bowls
Calories: 383kcal
Author: Elcy Wang
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INGREDIENTS

Prep

  • 1 small yellow onion or white onion, diced
  • 28 ounces canned diced and fire-roasted tomatoes Trader Joe's carries an organic version
  • 2 cups baby spinach packed, chopped
  • 15 ounces canned artichoke hearts packed in water drained, chopped

Measure

  • 3 tablespoon extra virgin olive oil
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 2 teaspoon ground tumeric
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 8 ounces red lentil pasta chickpea or brown rice pasta also works
  • ½ cup grated parmesan cheese
  • ½ cup shaved Parmigiano Reggiano cheese

INSTRUCTIONS

  • Bring a large pot of salted water to a boil, then cook the pasta according to the package instructions. Drain and add 2 tablespoons of olive oil to prevent sticking (see note).
  • Meanwhile, chop the onion and drained artichokes.
  • Heat 1 tablespoon of olive oil in a large saucepan on medium-high heat. Sauté the onions until softened, about 3 minutes.
  • Lower the heat to medium. Add the chopped artichokes, basil, oregano, turmeric, salt, and black pepper. Fold the ingredients together until well combined.
  • Add the fire-roasted tomato sauce and stir to combine. Simmer for about 10 minutes on medium heat.
  • Add the spinach and combine, stirring occasionally until the spinach has wilted, about 5 minutes.
  • Combine the pasta sauce with the cooked pasta and stir in the parmesan cheese.
  • Divide pasta into individual bowls, top shaved Parmigiano Reggiano cheese and serve immediately.

NOTES

  • If the pasta sauce is ready before the pasta is cooked, you do not need to add olive oil to the pasta to prevent sticking.  Instead, combine the pasta sauce with the cooked pasta immediately.
  • Dairy-free option - If you don't consume dairy, then skip the cheeses and sprinkle with nutritional yeast instead.
  • Dark leafy greens - if you prefer not to use baby spinach, fresh basil leaves are also an excellent option. Any type of dark leafy greens will work.
  • Make it spicy - add a teaspoon or more of red pepper flakes.
  • Ways to add more flavor:
    • If you love garlic, mince a few large garlic cloves (about 3) and sauté them at the same time as the onions.
    • If you like olives, add some pitted Kalamata olives into the sauce or as a topping.
    • Add some chopped sun-dried tomatoes.
  • Add some protein - Adding some cooked cubed chicken breast or cooked ground Italian sausage is a great way to balance out the vegetables.

NUTRITION

Calories: 383kcal | Carbohydrates: 36g | Protein: 17g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 13mg | Sodium: 1144mg | Potassium: 452mg | Fiber: 15g | Sugar: 5g | Vitamin A: 1442IU | Vitamin C: 20mg | Calcium: 282mg | Iron: 5mg