Vegan Mediterranean Pasta

Healthy pasta?! YES PLEASE.

This pasta dish is SO freaking yummy and healthy for you at the same time. What more could you ask for? This is a meal you can make quickly that you can store as leftovers or use to serve a family. I have no patience for complicated recipes that take hours to make or that involve a laundry list of ingredients. I used chickpea pasta for this dish – one serving of this chickpea pasta has 27 grams of protein, 13 grams of fiber and tons of vitamins and minerals. You could use quinoa pasta, lentil pasta, or whole wheat if you can’t find either of those. I like using a pasta alternative that has a higher nutrient density than plain white pasta. White pasta is made of refined wheat flour which causes a spike in blood sugar, contributes to fat storage in the body and does not contain essential nutrients.

This recipe is:

✔️Sugar free
✔️100% yummy


8 oz gluten-free pasta or whole wheat (I used chickpea pasta) (If you use a traditional 16 oz box of pasta, double the other ingredients, this will make A LOT)

1 jar marinated artichokes (8 oz jar) (I like the ones from Trader Joe’s)

3/4 cup kalamata olives

3 cups fresh spinach

1 cup halved cherry or grape tomatoes

1 cup diced zucchini

1 tsp dried oregano

1/2 tsp garlic powder

1 tsp avocado oil – optional to saute zucchini

1 tbsp red wine vinegar (balsamic will work too)

Salt + pepper to taste

How to:

  1. Cook pasta. While pasta is boiling, get a large non-stick pan and start sauteing the zucchini.
  2. Saute zucchini in a little water or avocado/olive oil, your choice. Saute until tender but not too mushy.
  3. Add artichokes to pan, just dump the whole jar in there!
  4. Strain pasta and add into the pan with zucchini and artichokes.
  5. Add spinach, tomatoes, oregano, olives, garlic, red wine vinegar, salt + pepper
  6. Keep the pan on low heat and stir until everything is combined and the spinach is wilted.
  7. Serve and enjoy!

In good health,



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Danielle Brown

Hi! I’m Danielle Brown, the face behind HealthyGirl Kitchen! I share easy, approachable plant-based recipes that are not only healthy but taste amazing. Follow me on Instagram, TikTok, and Facebook for free vegan meal ideas, recipes and healthygirl tips.

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  1. Dave says:

    “1 box gluten free pasta or whole wheat (I used chickpea pasta)”
    The 6oz box, the 8oz box, the 12oz box, the 16oz box, the 24oz box, or the 32oz box?

    1 jar marinated artichokes (I like the ones from Trader Joe’s)
    The 6oz jar, the 14oz jar, the 28oz jar, or the 5.5lb jar?

    1. Danielle Keith says:

      The recipe is for about 8 oz of pasta and the jar of artichokes used was 8 oz. If you are using a 16 oz box of pasta, double the other ingredients. Sorry for the confusion! I hope this clears it up. Let me know if you have any more questions.

  2. Jacob says:

    Thanks for the wonderful article