Loaded One Pot Pasta

• Vegan

• Produce

  • 1 14 oz (396 g jar Artichoke hearts
  • 1/3 cup Basil, fresh
  • 1 cup Chickpeas, cooked and drained
  • 4 cloves Garlic
  • 1/2 cup Onion
  • 1 tbsp Oregano, dried
  • 1 handful Spinach
  • 1 1/2 tbsp Sundried tomatoes
  • 1/2 tsp Thyme, dried
  • 1 14 oz (396 g can Tomatoes

• Canned Goods

  • 3 1/2 cups Vegetable broth

• Condiments

  • 15 Kalamata olives, black

• Pasta & Grains

  • 12 oz Spaghetti, whole wheat

• Baking & Spices

  • 1 Pepper
  • 1/2 tsp Salt

Found on whattheheckdoieatnow.com

Description

Ingredients

• 12 oz (340 g) whole wheat spaghetti
• 15 sliced black kalamata olives
• 1 14 oz (396 g) jar of artichoke hearts, drained and chopped
• 1 cup cooked and drained chickpeas
• ½ cup diced onion
• 4 cloves garlic, pressed
• handful of spinach, chopped
• ⅓ cup fresh basil, chopped
• 1½ tbsp sundried tomatoes, chopped
• 1 14 oz (396 g) can diced tomatoes (do not drain!)
• 1 tbsp dried oregano
• ½ tsp dried thyme
• ½ tsp salt
• 3½ cups vegetable broth
• pepper to taste

Directions

• Lay your spaghetti in a large pot and pile all of the other ingredients around it. Dont forget to add your broth.
• Cover your pot and bring it to a boil on the stovetop.
• Once boiling reduce the heat to medium and cook for about 10-12 minutes stirring occasionally.
• Keep it covered in between stirring until the last couple of minutes so that you can watch it and ensure it doesnt burn.
• It is done when the pasta is al dente or cooked to your liking. (Note that the pasta will take longer than it says on the pastas directions as you are not cooking it alone).