One-Pot Gluten Free Tomato Basil Pasta

1. Drain the can of artichoke hearts and cut them into bite-sized pieces. Thinly slice the onion and dice or press the garlic.
2. Add vegetable broth along with oil, artichoke hearts, cherry tomatoes, and garlic into one large pot.
3. Add gluten-free pasta with oregano and freshly cracked pepper and sea salt to taste.
4. Add remaining ingredients, put a lid on the pot and bring everything to a boil over high heat.
5. Once the pot is boiling, stir the ingredients and turn down the heat to a simmer. Allow the pot to simmer with the lid on for 10 to 15 minutes, until broth has been absorbed and pasta is tender. Be sure to occasionally stir the pasta to avoid sticking.
6. Once the pasta is cooked, add the fresh or frozen spinach to the pot. The heat will naturally allow the spinach to wilt onto the pasta. Mix spinach in evenly. Season with salt and pepper. Garnish with basil chiffonade.
7. Serve and enjoy!

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