Mediterranean One Pot Pasta (Print Version)
Vibrant pasta with Mediterranean vegetables, olives, and herbs cooks in one pot for a quick 30-minute 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 & Seasonings
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 with vegan feta for a dairy-free version)
17 - Fresh basil leaves
# How-To Steps:
01 - Warm the olive oil in a large deep skillet or Dutch oven set over medium heat.
02 - Add the minced garlic and sliced red onion, cooking for about 2 minutes until softened and fragrant.
03 - Toss in the bell pepper, zucchini, halved cherry tomatoes, olives, and capers. Stir occasionally and cook for 3 to 4 minutes until the vegetables begin to soften.
04 - Pour in the dried pasta, dried oregano, thyme, and chili flakes. Add the vegetable broth and stir everything together until well combined.
05 - Bring the mixture to a rolling boil, then lower the heat to medium-low. Cover with a lid and simmer for 12 to 15 minutes, stirring every few minutes, until the pasta is tender and most of the liquid has been absorbed.
06 - Fold the baby spinach into the pasta and cook for another 2 minutes until the leaves are wilted.
07 - Adjust the salt and pepper according to your preference.
08 - Ladle the pasta into bowls while hot. Finish each portion with crumbled feta cheese and a scattering of fresh basil leaves.
# Expert Tips:
01 -
- Everything cooks in one pot, which means the pasta absorbs all the savory broth and you only wash one pan.
- It transforms a handful of everyday vegetables into something that feels intentionally Mediterranean without any fancy technique.
02 -
- Do not skip stirring during the simmer because pasta at the bottom will stick and burn before the rest is cooked through.
- The broth amount is precise and intentional, so resist the urge to add extra liquid or the final dish will be soupy instead of saucy.
03 -
- Use a Dutch oven if you have one because the heavy bottom distributes heat evenly and prevents hot spots that cause sticking.
- Taste the broth before adding it to the pot because a bland broth means a bland finished dish, and that is the one shortcut you cannot fix later.