Mediterranean One Pot Pasta (Printable)
Vibrant pasta with Mediterranean vegetables, olives, and herbs cooked 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 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 vegan feta for vegan version)
17 - Fresh basil leaves
# Method:
01 - Warm the olive oil in a large deep skillet or Dutch oven set over medium heat until it shimmers.
02 - Add the minced garlic and thinly sliced red onion. Sauté for 2 minutes, stirring frequently, until fragrant and the onion begins to soften.
03 - Toss in the sliced bell pepper, zucchini, halved cherry tomatoes, olives, and capers. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables begin to release their juices.
04 - Add the dried pasta, oregano, thyme, and chili flakes to the pot. Pour in the vegetable broth and stir thoroughly to combine all ingredients.
05 - Bring the mixture to a rolling 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.
06 - Stir in the baby spinach and continue cooking for 2 minutes, until the leaves are fully wilted and incorporated.
07 - Taste the dish and season with salt and freshly ground black pepper as needed.
08 - Ladle into bowls while hot. Finish each portion with crumbled feta cheese and a scattering of fresh basil leaves.
# Expert Hints:
01 -
- Everything cooks in one pot which means almost zero cleanup and maximum flavor mingling.
- It transforms simple pantry staples into something that tastes like you spent hours at the stove.
02 -
- Stir the pasta every few minutes while it simmers because it loves to stick to the bottom when you are not looking.
- The broth amount matters so measure carefully as too little leaves crunchy pasta and too much makes it soupy.
03 -
- Use a pot that is wider than it is tall so the pasta cooks evenly and the liquid reduces properly.
- Save a ladle of pasta water before serving because it makes the best emergency sauce if things look dry.