Mediterranean One Pot Pasta (Printable)
Vibrant pasta with Mediterranean vegetables, olives, and herbs. Quick, easy, and healthy one-pot 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 It:
01 - Warm olive oil in a large deep skillet or Dutch oven over medium heat until shimmering.
02 - Add minced garlic and sliced red onion. Cook for 2 minutes, stirring frequently, until fragrant and softened.
03 - Add bell pepper, zucchini, cherry tomatoes, olives, and capers. Sauté for 3 to 4 minutes, stirring occasionally, until 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 to a boil, then reduce heat to medium-low. Cover and simmer for 12 to 15 minutes, stirring occasionally, until pasta is al dente and most of the liquid has been absorbed.
06 - Fold in the baby spinach and cook uncovered for 2 minutes until wilted.
07 - Season generously with salt and freshly ground black pepper. Serve hot, garnished with crumbled feta and torn fresh basil leaves.
# Expert Suggestions:
01 -
- Everything cooks in a single pot, which means almost no cleanup and all the starch from the pasta thickens the broth into its own sauce.
- The vegetables practically steam themselves in the broth, so they stay vibrant and slightly tender without turning mushy.
02 -
- Do not skip stirring during the simmer, because pasta at the bottom of the pot will stick and burn quickly.
- The pasta continues to absorb liquid after you take it off the heat, so serve it right away for the best texture.
03 -
- Save a splash of broth before adding it all, so you can loosen the pasta if it sits for a few minutes and starts to dry out.
- Letting the feta sit at room temperature while the pasta cooks makes it creamier and easier to crumble over the top.