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Mediterranean One Pot Pasta

A simple yet flavorful dish that combines tender pasta with fresh Mediterranean ingredients, all cooked in one pot for easy preparation and cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 12 ounces penne or spaghetti
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 bell pepper (any color), diced
  • 1 zucchini, diced
Liquid and Flavoring Ingredients
  • 1 can (14 ounces) diced tomatoes
  • 4 cups vegetable broth
  • 1 cup Kalamata olives, pitted and halved
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste Salt and pepper
Garnish
  • to taste Fresh parsley for garnish

Method
 

Preparation
  1. In a large pot over medium heat, add the olive oil. Once hot, toss in the chopped onion and sauté for about 2-3 minutes, or until translucent.
  2. Throw in the minced garlic, bell pepper, and zucchini. Sauté for another 4-5 minutes until the vegetables start to soften.
Cooking
  1. Stir in the diced tomatoes (with their juice), vegetable broth, dried oregano, and dried basil. Season with salt and pepper.
  2. Bring the mixture to a boil. Add the penne or spaghetti and reduce the heat to medium-low. Cover and cook for about 12-15 minutes, stirring occasionally, until the pasta is al dente and the liquid is mostly absorbed.
  3. Once the pasta is cooked, stir in the Kalamata olives and let it simmer for another 2 minutes for the flavors to meld.
Serving
  1. Remove from heat and garnish with fresh parsley. Serve warm, and enjoy!

Notes

Feel free to swap out the vegetables based on what's in your fridge! Spinach, cherry tomatoes, or artichoke hearts work beautifully in this dish. Keep an eye on the cooking time to prevent overcooking the pasta, and stir regularly to avoid sticking. Leftovers can be stored in an airtight container in the refrigerator for up to three days, or frozen for up to three months.