Mediterranean Pasta

This Pasta is hearty and full of flavor. Do yourself a favor and buy Gluten Free Pasta from a company that specializes in it. Mainstream companies are trying to pull it off, but theirs always ends up sticky and mushy. It really lacks taste and texture. Tinkyada makes great Penne, and macaroni noodles. I highly recommend it. Also, this recipe makes a lot, which we love because it's great for leftovers. When you can't do the traditional sandwich or mac and cheese for lunch it's always nice to have quick and easy options.

Ingredients:

2 packages of Tinkyada Brown Rice Penne Pasta

2 small yellow onions chopped

3 cloves of garlic diced

8 ounces of capers

1 cup of Kalamata Olives - PITTED! - chopped

1 large jar of Roasted Red Peppers chopped

2 jars of artichoke hearts, chopped

1 jar of Sun dried Tomatoes, chopped

1 cup cherry tomatoes, quartered

3 large handfuls of baby spinach

Olive Oil

Heat a large, deep skillet on medium high heat and add a splash of olive oil. Throw in your onions and garlic, cook until soft, about 5 minutes. Then add the Capers, Olives, Red peppers, Artichokes, Sun dried tomatoes, Cherry tomatoes and spinach. Add a touch of sea salt. Stir, reduce heat to low and cover.

 Meanwhile, heat water and boil your noodles until they are al dente. When the noodles are done, drain and add to large bowl or serving dish. Add the vegetable mixture from the skillet and stir to combine. There you have it! I usually serve with a green side salad.

From Kaydence's Kitchen