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Veggie Pasta

Easy, Quick, Delicious and Nutritious
Prep Time10 mins
Cook Time30 mins
Course: Main Course
Cuisine: Italian
Keyword: Dairy free, Gluten free, Vegan, Vegetarian
Servings: 6 people
Author: homemadehavenblog


  • 1 pack brown rice spaghetti
  • 4 cloves minced garlic
  • 1/2 cup olive oil extra virgin
  • 2-3 tbsp capers
  • 3-4 tbsp sliced green olives
  • 1/3 cup artichoke hearts quartered
  • 1 cup grape tomatoes
  • 3-4 hands fresh baby spinach
  • 1 cup frozen peas
  • 1 tbsp Italian seasoning
  • taste salt & pepper
  • 1 whole lemon squeezed


  • Bring a pot of water to boil and add in noodles broken in half. Cook noodles until al dente, strain and rinse with cool water.
  • In a (very) large pan, heat 2 tbsp of olive oil over medium heat. Something along the lines of a wok works best.
  • Add garlic to oil and cook until fragrant (about 1 minute)
  • Add capers, olives, grape tomatoes and artichoke hearts to pan and stir. Cooking for another 5 minutes.
  • Pour in the juice of 1 lemon and add in handfuls of baby spinach and frozen peas. Toss to coat all of the ingredients. Cook for 3-5 minutes or until spinach and other ingredients have just begun to wilt.
  • Season with Italian seasoning and salt and pepper to taste.
  • Add in strained noodles and the remainder of olive oil. Toss all ingredients in the pan together, coating them evenly. Cook for another 3-5 minutes until all ingredients are incorporated.
  • Garnish with fresh basil (optional). Serve hot.. and enjoy!!