Mediterranean One Pot Pasta (Printable Version)
Vibrant pasta with Mediterranean vegetables, olives, and herbs cooks together in 30 minutes for an easy vegetarian meal.
# What You 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 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 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
# How to Make It:
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 to the pan. Cook for about 2 minutes, stirring frequently, until softened and fragrant.
03 - Toss in the sliced bell pepper, zucchini, halved cherry tomatoes, olives, and capers. Stir occasionally and cook for 3 to 4 minutes, allowing the vegetables to begin softening.
04 - Pour the dried pasta into the pot along with the 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 yet still firm and most of the liquid has been absorbed.
06 - Fold the baby spinach into the pasta and continue cooking for about 2 minutes, just until the leaves are wilted.
07 - Taste and adjust the seasoning with salt and freshly ground black pepper as needed. Ladle into bowls and finish each portion with crumbled feta and torn fresh basil leaves.
# Expert Advice:
01 -
- One pot means one pot to wash and that is not a small thing on a tired Tuesday.
- The pasta cooks directly in the broth so every strand is infused with herb and vegetable flavor rather than plain water.
02 -
- Stir the pasta at least twice during simmering or it will stick to the bottom and burn in a thin, stubborn layer that ruins the whole pot.
- The broth quantity matters more than you think: too little and the pasta stays crunchy, too much and you have soup instead of a cohesive dish.
03 -
- Use a pot that is wider than it is tall so the pasta cooks in an even layer and every strand gets equal access to the broth.
- Taste the broth before adding the pasta and if it does not taste good enough to drink, add a pinch more salt because the pasta will only absorb what is already there.