Mediterranean One Pot Pasta (Printable)
Vibrant pasta with Mediterranean vegetables, olives, and herbs cooks in one pot for a quick, healthy meal.
# What You'll Need:
→ Pasta & Liquids
01 - 12 oz dried penne or fusilli pasta
02 - 3 cups vegetable broth
03 - 2 tablespoons extra-virgin olive oil
→ Vegetables
04 - 1 red bell pepper, sliced
05 - 1 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 tablespoons capers, drained
12 - 1½ teaspoons dried oregano
13 - 1 teaspoon dried thyme
14 - ½ teaspoon chili flakes (optional)
15 - Salt and freshly ground black pepper, to taste
→ To Serve
16 - 2 oz crumbled feta cheese (omit or substitute vegan feta for dairy-free)
17 - Fresh basil leaves
# How To Make It:
01 - Warm the olive oil in a large deep skillet or Dutch oven over medium heat until shimmering.
02 - Add the minced garlic and sliced red onion. Sauté for 2 minutes until fragrant and softened.
03 - Stir in the bell pepper, zucchini, halved cherry tomatoes, olives, and capers. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables begin to soften.
04 - Add the dried pasta, oregano, thyme, and chili flakes. Pour in the vegetable broth and stir well to combine all ingredients.
05 - Bring the mixture to a boil, then reduce 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.
06 - Fold in the baby spinach and cook for 2 minutes until completely wilted.
07 - Adjust seasoning with salt and freshly ground black pepper as needed.
08 - Ladle into bowls while hot. Top with crumbled feta cheese and torn fresh basil leaves.
# Expert Suggestions:
01 -
- Everything cooks in a single pot, which means the pasta actually absorbs all those herb and vegetable flavors instead of just getting boiled in sad plain water.
- It genuinely takes thirty minutes from cutting board to bowl, and most of that is waiting while it simmers and your kitchen smells incredible.
02 -
- Stir the pasta every few minutes while it simmers because it loves to stick to the bottom of the pot when you look away for even a moment.
- The amount of liquid can vary depending on your pasta shape and pot size, so if it looks too dry before the pasta is done, splash in a quarter cup more broth or water without shame.
03 -
- Toast the dried oregano and thyme in the olive oil for about thirty seconds before adding the garlic and it will bloom their essential oils into something far more fragrant than just sprinkling them on later.
- Reserve a small ladle of the cooking liquid before you serve and stir it back in if the pasta has absorbed too much, because that starchy broth is liquid gold for loosening everything up.