Mediterranean One Pot Pasta (Printable version)
Vibrant pasta with Mediterranean vegetables, olives, and herbs cooking together in one pot for a quick healthy meal.
# Ingredient list:
→ Pasta & Liquids
01 - 12 oz dried penne or fusilli pasta
02 - 3 cups vegetable broth
03 - 2 tbsp extra-virgin olive oil
→ Vegetables
04 - 1 red bell pepper, sliced
05 - 1 medium zucchini, sliced
06 - 1 small red onion, thinly sliced
07 - 7 oz cherry tomatoes, halved
08 - 3 oz baby spinach
→ Flavorings
09 - 3 cloves garlic, minced
10 - 3 oz pitted Kalamata olives, halved
11 - 2 tbsp capers, drained
12 - 1½ tsp dried oregano
13 - 1 tsp dried thyme
14 - ½ tsp chili flakes (optional)
15 - Salt and freshly ground black pepper, to taste
→ To Serve
16 - 2 oz crumbled feta cheese (omit or substitute with vegan feta for a dairy-free version)
17 - Fresh basil leaves
# Directions:
01 - Warm the olive oil in a large deep skillet or Dutch oven set over medium heat. Add the minced garlic and thinly sliced red onion, sautéing for about 2 minutes until fragrant and softened.
02 - Add the sliced bell pepper, zucchini, halved cherry tomatoes, olives, and capers to the pan. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables begin to soften.
03 - Pour in the dried pasta along with the dried oregano, thyme, and chili flakes. Add the vegetable broth and stir thoroughly to combine all ingredients.
04 - Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 12 to 15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
05 - Stir in the baby spinach and continue cooking for 2 minutes until the leaves are fully wilted.
06 - Season generously with salt and freshly ground black pepper to taste. Serve immediately, garnished with crumbled feta and torn fresh basil leaves.
# Expert Tips:
01 -
- Everything cooks in a single pot which means almost no cleanup and all the starch from the pasta thickens the broth into its own sauce.
- The Mediterranean vegetables and olives make it taste like something you would order on vacation but it comes together with pantry staples on any random night.
02 -
- Stirring every few minutes during the simmer is nonnegotiable because pasta at the bottom of the pot will stick and burn if left alone too long.
- The broth amount is precise for a reason so resist the urge to add extra liquid or you will end up with soup instead of a saucy one pot meal.
03 -
- Use a Dutch oven or a very wide deep skillet because the pasta needs room to move and cook evenly in the broth without clumping together.
- Halve the olives and tomatoes rather than leaving them whole so their flavor disperses through the entire pot instead of landing in just a few bites.