I love to cook but refuse to touch raw meat, so my cooking choices are often limited to what I can churn out with vegetables, beans, and pasta. This vegetable pasta is one of my favorite dishes. It’s a go-to in our house and start-to-finish, takes about 20 minutes.

It’s super simple and can be doctored to whatever liking you have. I don’t measure when I cook but came up with measurements to share this recipe here:

1 box pasta (I use quinoa pasta, typically)
1/2c olive oil
2 cloves garlic
2c broccoli
4c spinach
1 can artichoke hearts (quartered, drained)
1/2c kalamata olives
1c cherry tomatoes, halved
2/3c feta

Directions:
1. Start salted water for pasta and cook as instructed
2. In a separate pan, heat oil
3. Add garlic cloves and choice of spices
4. Add broccoli; stir until tender
5. Add spinach
6. Once spinach is cooked, add artichokes
7. (By this time, pasta should be finishing) – add drained pasta
8. Mix and add tomatoes, olives & feta; stir
9. Enjoy!