Mediterranean One Pot Pasta (Print)
Vibrant pasta with vegetables, olives, and herbs cooks in one pot for a quick healthy meal.
# What You Need:
→ 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 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 vegan feta for vegan version)
17 - Fresh basil leaves
# How to Make:
01 - Warm the olive oil in a large deep skillet or Dutch oven set over medium heat until it shimmers slightly.
02 - Add the minced garlic and thinly sliced red onion to the pan. Cook for 2 minutes, stirring frequently, until the onion softens and the garlic becomes fragrant.
03 - Toss in the sliced bell pepper, zucchini, halved cherry tomatoes, olives, and capers. Continue cooking for 3 to 4 minutes, stirring occasionally, until the vegetables begin to soften.
04 - Pour in the dried pasta along with the oregano, thyme, and chili flakes. Add the vegetable broth and stir everything together thoroughly to combine.
05 - Bring the mixture to a rolling boil, then reduce the heat to medium-low. Cover with a lid and simmer for 12 to 15 minutes, stirring occasionally, until the pasta is tender yet still firm and most of the liquid has been absorbed.
06 - Stir in the baby spinach and cook uncovered for 2 minutes until the leaves are fully wilted and bright green.
07 - Taste the dish and season with salt and freshly ground black pepper as needed.
08 - Ladle the pasta into bowls while hot. Finish each portion with a generous sprinkle of crumbled feta and torn fresh basil leaves.
# Expert Advice:
01 -
- The broth cooks right into the pasta, so every single bite is infused with herb and vegetable flavor instead of just water.
- It is genuinely a thirty minute meal from chopping board to table, and cleanup is one pot plus a knife.
- You can swap vegetables based on whatever is wilting in your crisper drawer and it still turns out delicious.
02 -
- Do not walk away during the simmer phase because pasta in broth can stick quickly if left unstirred for too long.
- Taste the broth before adding extra salt because Kalamata olives, capers, and feta are all quite salty on their own.
- If the liquid absorbs before the pasta is done, add a splash of warm water and keep the lid on.
03 -
- Use a pot that is wide rather than tall so the pasta cooks evenly and the liquid reduces at the right pace.
- Halve the cherry tomatoes and olives so their flavors distribute throughout rather than clustering in a few bites.