Mediterranean One Pot Pasta (Print Version)
Quick one-pot pasta with Mediterranean vegetables, olives, and herbs ready in 30 minutes.
# 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
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 dairy-free)
17 - Fresh basil leaves
# How-To Steps:
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 to the pan. Sauté for 2 minutes, stirring frequently, until fragrant and the onion begins to soften.
03 - Add the bell pepper, zucchini, cherry tomatoes, Kalamata olives, and capers. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables begin to release their juices.
04 - Pour in the dried pasta and sprinkle with oregano, thyme, and chili flakes. Add the vegetable broth and stir thoroughly 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 uncovered for 2 minutes until the leaves are fully wilted.
07 - Season generously with salt and freshly ground black pepper to taste. Serve immediately, garnished with crumbled feta and torn fresh basil leaves.
# Expert Tips:
01 -
- Everything cooks in one pot, which means almost zero cleanup and all the flavor builds together in the broth.
- The vegetables practically melt into the sauce while the pasta absorbs every bit of the seasoned liquid, making each bite layered and rich.
02 -
- Do not walk away during the simmering phase because the liquid reduces quickly and pasta can stick and scorch in the final minutes.
- The dish thickens as it sits off the heat, so if it looks a bit soupy when you first take the lid off, that is exactly right.
03 -
- Save a ladle of pasta water before it all absorbs, so you can loosen the dish if it gets too thick while resting.
- Let the pot sit uncovered for two minutes off the heat before serving, because the sauce settles into the perfect consistency on its own.