Mediterranean One Pot Pasta (Print version)
Vibrant pasta with Mediterranean vegetables, olives, and herbs cooks together 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
# Method:
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. Cook for 2 minutes, stirring frequently, until softened and fragrant.
03 - Add the bell pepper, zucchini, cherry tomatoes, olives, and capers. Sauté for 3 to 4 minutes, stirring occasionally, until the vegetables begin to soften.
04 - Stir in 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 - Stir in the baby spinach and cook for 2 minutes until fully wilted. Season with salt and pepper to taste.
07 - Ladle into bowls and top with crumbled feta cheese and fresh basil leaves. Serve immediately.
# Expert advice:
01 -
- Everything cooks in one pot, which means the pasta absorbs all those concentrated Mediterranean flavors instead of getting rinsed down a colander.
- It genuinely takes thirty minutes from cutting board to plate, and most of that is hands off simmering while you pour yourself a glass of wine.
02 -
- Stir the pot once or twice during simmering because pasta at the bottom will stick and burn if left alone for the full fifteen minutes.
- The pasta continues to absorb liquid after you take it off the heat, so serve it right away or expect a slightly thicker, more stew like texture if it sits.
03 -
- Toast the dried oregano and thyme in the olive oil for thirty seconds before adding the garlic to wake up their essential oils and deepen the flavor.
- If you want a vegan version, skip the feta entirely or use a plant based alternative, because the olives and capers already provide plenty of salty richness.