Mediterranean One Pot Pasta (Printable)
Vibrant pasta with Mediterranean vegetables, olives, and herbs cooked in one pot for a quick healthy meal.
# What goes in:
→ 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
→ Seasonings & 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
→ For Serving
16 - 2 oz crumbled feta cheese (omit or substitute vegan feta for vegan version)
17 - Fresh basil leaves
# Directions:
01 - Warm the olive oil in a large deep skillet or Dutch oven over medium heat. Add the minced garlic and sliced onion, sautéing for 2 minutes until fragrant and softened.
02 - Add the sliced bell pepper, zucchini, halved cherry tomatoes, olives, and capers to the pot. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables begin to soften.
03 - Pour in the dried pasta, dried oregano, thyme, and chili flakes. Add the vegetable broth and stir everything together until well combined.
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 tender 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. Season with salt and pepper to taste.
06 - Ladle the pasta into bowls while hot. Top each portion with crumbled feta cheese and torn fresh basil leaves. Serve immediately.
# Expert Advice:
01 -
- Everything cooks in a single pot, which means the pasta actually absorbs all that garlicky, herby broth instead of getting drained down the sink.
- The vegetables soften into the sauce so beautifully that even people who claim they hate zucchini come back for seconds.
02 -
- Stir the pasta every few minutes while it simmers because starches settle at the bottom and will create a stubborn film if left alone.
- The pasta continues to absorb liquid after you take it off the heat, so serve it immediately or add a splash of warm broth before reheating leftovers.
03 -
- Toast the dried oregano and thyme in the olive oil for thirty seconds before adding the garlic, it wakes up the essential oils and doubles their fragrance.
- Save a ladle of pasta water before serving and stir it back in if the sauce gets too thick, the starch in that water is the secret to a silky finish.