Mediterranean One Pot Pasta

why make this recipe

This Mediterranean One Pot Pasta is quick, fresh, and full of taste. You cook everything in one pan. It saves time and washing dishes. If you like simple one-pot meals with bright flavors, also see a green pasta idea for another easy dish: easy one-pot green pasta recipe.

introduction

This recipe uses pasta, tomatoes, olives, spinach, and feta. You get a warm, tangy, and salty meal in about 20 minutes. It works for weeknight dinners, lunches, or when friends come. For other fast pasta ideas that use an Instant Pot, you might like a ham and cheese pasta recipe: ham and cheese Instant Pot pasta.

how to make Mediterranean One Pot Pasta

Start by heating oil and garlic. Add the pasta, vegetables, broth, and herbs. Cook until the pasta is tender and the sauce is mostly absorbed. Stir in the spinach and feta at the end so they wilt and melt slightly. For a creamy garlic version cooked fast, you can look at this recipe for idea and timing: instant pot creamy garlic pasta.

Ingredients :

• 12 oz Pasta (such as penne or fusilli)
• 2 tablespoons Olive oil
• 4 cloves Garlic, minced
• 2 cups Cherry tomatoes, halved
• 4 cups Vegetable broth
• 1 each Red bell pepper, diced
• 1/2 cup Kalamata olives, pitted and sliced
• 1 cup Feta cheese, crumbled
• 1 teaspoon Dried oregano
• to taste Salt and pepper
• for garnish Fresh parsley
• 4 cups Fresh spinach

Directions :

Preparation

1. Heat the olive oil in a large deep skillet or pot over medium heat.
2. Add the minced garlic and cook 30 seconds until fragrant. Do not burn.
3. Add the cherry tomatoes and red bell pepper. Cook 2 minutes, stirring.
4. Add the dry pasta, vegetable broth, dried oregano, and olives. Stir to mix.
5. Bring to a boil, then lower to a steady simmer. Cook uncovered, stirring often, for about 10–12 minutes until the pasta is tender and most liquid is absorbed.
6. Stir in the spinach and cook 1–2 minutes until wilted.
7. Remove from heat and stir in the crumbled feta. Taste and add salt and pepper if needed.
8. Let the pasta sit 1 minute, then serve hot.

how to serve Mediterranean One Pot Pasta

Serve hot in bowls. Sprinkle extra feta and chopped fresh parsley on top. Add a drizzle of olive oil or a few lemon slices if you like. This pasta goes well with a light salad and crusty bread.

how to store Mediterranean One Pot Pasta

Cool to room temperature. Put in an airtight container. Keep in the fridge for up to 3 days. Reheat in a skillet with a splash of water or broth to loosen the sauce. Do not freeze well because feta and olives change texture when frozen.

tips to make Mediterranean One Pot Pasta

• Use a pot wide enough so pasta lies flat and cooks evenly.
• Stir often to stop pasta from sticking.
• If the pasta looks dry before it is done, add 1/4 cup hot water or broth at a time.
• Add feta last so it stays creamy and does not melt completely.
• For a richer taste, use a splash of olive oil at the end.

variation (if any)

• Add cooked chicken or shrimp for more protein.
• Use spinach or arugula or a mix for different greens.
• Swap kalamata olives for green olives or capers for a tangy twist.
• Use fresh oregano or basil instead of dried for brighter herbs.

FAQs

Q: Can I use other pasta shapes?
A: Yes. Penne, fusilli, rigatoni, or shells work well. Adjust cooking time if needed.

Q: Can I make this vegan?
A: Yes. Omit the feta or use a vegan feta substitute.

Q: Do I need to pre-cook the vegetables?
A: No. The cherry tomatoes and bell pepper cook in the pot with the pasta.

Q: What if the broth is salty?
A: Use low-sodium vegetable broth or water and add salt at the end to taste.

Conclusion

For a full original recipe version and photos, see the Mediterranean One Pot Pasta recipe on Sunkissed Kitchen: Mediterranean One Pot Pasta – Sunkissed Kitchen.

Mediterranean One Pot Pasta

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• Author: kaoucheegmail-com
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A quick and flavorful one-pot pasta dish featuring tomatoes, olives, and feta, ready in about 20 minutes.

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Ingredients

Scale 1x2x3x

• 12 oz Pasta (such as penne or fusilli)
• 2 tablespoons Olive oil
• 4 cloves Garlic, minced
• 2 cups Cherry tomatoes, halved
• 4 cups Vegetable broth
• 1 each Red bell pepper, diced
• 1/2 cup Kalamata olives, pitted and sliced
• 1 cup Feta cheese, crumbled
• 1 teaspoon Dried oregano
• Salt and pepper, to taste
• Fresh parsley, for garnish
• 4 cups Fresh spinach

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Instructions

1. Heat the olive oil in a large deep skillet or pot over medium heat.
2. Add the minced garlic and cook for 30 seconds until fragrant.
3. Add the cherry tomatoes and red bell pepper, and cook for 2 minutes, stirring.
4. Add the dry pasta, vegetable broth, dried oregano, and olives. Stir to mix.
5. Bring to a boil, then lower to a steady simmer. Cook uncovered, stirring often, for about 10–12 minutes until the pasta is tender and most liquid is absorbed.
6. Stir in the spinach and cook for 1–2 minutes until wilted.
7. Remove from heat and stir in the crumbled feta. Taste and add salt and pepper if needed.
8. Let the pasta sit for 1 minute, then serve hot.

Notes

Serve hot in bowls with extra feta and chopped parsley. Refrigerate leftovers for up to 3 days. Reheat with a splash of water or broth.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 500mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 4g
• Protein: 14g
• Cholesterol: 30mg

Keywords: one pot pasta, Mediterranean, quick dinner, vegetarian pasta