Mediterranean One Pot Pasta (Printable)
Vibrant pasta with Mediterranean vegetables, olives, and herbs, all cooked together in one pot for a quick and 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 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
→ Garnish
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 set over medium heat. Add the minced garlic and sliced red onion, sautéing for 2 minutes until softened and fragrant.
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 yet still firm 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. Finish each portion with a generous sprinkle of crumbled feta and scattered fresh basil leaves.
# Expert Tips:
01 -
- Everything cooks in one pot, which means barely any dishes and a broth that turns into its own silky sauce as the pasta releases its starches.
- The combination of briny olives, tangy capers, and crumbled feta makes every bite taste like something you would order at a seaside taverna.
02 -
- Stir the pasta every few minutes while it simmers because it loves to settle and stick to the bottom of the pot when you are not looking.
- Taste the broth before adding extra salt since the olives, capers, and feta together are surprisingly salty, and it is much easier to add more than to fix an overseasoned pot.
03 -
- Use a Dutch oven if you have one because the heavy bottom distributes heat evenly and dramatically reduces the chance of pasta sticking or scorching.
- Reserve a ladle of broth before serving so you can loosen the pasta if it thickens too much while sitting, which it absolutely will as it cools.