Mediterranean One Pot Pasta

why make this recipe

This meal is fast, simple, and full of bright flavors. It cooks in one pot and cleans up quickly. You get vegetables, pasta, and herbs in one pan. It is great for busy nights or small dinners.

introduction

This Mediterranean One Pot Pasta is easy to cook and tastes fresh. It uses common ingredients you may already have. You can change vegetables as you like. If you want another easy pasta idea, try a green version like one pot green pasta for a different twist.

how to make Mediterranean One Pot Pasta

Make sure you have a large pot and a spoon. First you soften the onion and garlic, then add the vegetables and herbs. Pour in broth and add the pasta to cook in the same pot. If you like richer, meaty pasta, you can also look at a ham and cheese option like ham and cheese Instant Pot pasta for ideas on adding protein.

Ingredients :

8 oz pasta (such as penne or fusilli)
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 zucchini, chopped
1 cup cherry tomatoes, halved
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
4 cups vegetable broth
Fresh parsley, for garnish
Grated Parmesan cheese (optional)

Directions :

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic, sauté until softened, about 2-3 minutes.
3. Stir in the bell pepper and zucchini, cooking for another 3-4 minutes.
4. Add the cherry tomatoes, oregano, basil, salt, and pepper, stirring to combine.
5. Pour in the vegetable broth and bring to a boil.
6. Add the pasta, reduce heat to a simmer, and cook according to package instructions until al dente, stirring occasionally.
7. Remove from heat and let sit for a couple of minutes to thicken.
8. Serve garnished with fresh parsley and grated Parmesan cheese if desired.

how to serve Mediterranean One Pot Pasta

Serve hot in bowls. Add a sprinkle of fresh parsley on top. Offer grated Parmesan at the table. This pasta goes well with a green salad or crusty bread.

how to store Mediterranean One Pot Pasta

Cool the pasta to room temperature. Put it in an airtight container. Store in the fridge for 3 to 4 days. To reheat, warm gently on the stove with a splash of broth or in the microwave until hot.

tips to make Mediterranean One Pot Pasta

Use pasta that cooks well in a pot, like penne or fusilli. Watch the pot while the pasta cooks and stir now and then. If the sauce gets too thick, add a little more broth or water. For a creamier dish, stir in a small splash of cream or a spoon of cream cheese at the end. For more creamy pasta ideas, check instant pot creamy garlic pasta.

variation (if any)

Add cooked chicken, shrimp, or canned beans for more protein. Use spinach or artichokes instead of zucchini. Swap vegetable broth for chicken broth if you are not vegetarian. Add olives or feta cheese for extra Mediterranean flavor.

FAQs

Q: Can I use a different pasta shape?
A: Yes. Use penne, fusilli, or any short pasta. Cooking time may change slightly.

Q: Can I make this dairy-free?
A: Yes. Skip the Parmesan and use dairy-free cheese or none at all.

Q: How do I keep the vegetables from getting too soft?
A: Cut them into larger pieces and add them a little later while cooking. Do not over-simmer.

Q: Can I freeze this pasta?
A: You can freeze it, but the texture may change. Freeze in a tight container for up to 2 months. Thaw and reheat gently.

Conclusion

For a tested recipe and more notes on this dish, see the full recipe at Mediterranean One Pot Pasta – Sunkissed Kitchen.

Mediterranean One Pot Pasta

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• Author: kaoucheegmail-com
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A fast and simple Mediterranean pasta dish cooked in one pot, full of fresh vegetables and flavors.

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Ingredients

Scale 1x2x3x

• 8 oz pasta (such as penne or fusilli)
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 1 cup cherry tomatoes, halved
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 4 cups vegetable broth
• Fresh parsley, for garnish
• Grated Parmesan cheese (optional)

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Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic, sauté until softened, about 2-3 minutes.
3. Stir in the bell pepper and zucchini, cooking for another 3-4 minutes.
4. Add the cherry tomatoes, oregano, basil, salt, and pepper, stirring to combine.
5. Pour in the vegetable broth and bring to a boil.
6. Add the pasta, reduce heat to a simmer, and cook according to package instructions until al dente, stirring occasionally.
7. Remove from heat and let sit for a couple of minutes to thicken.
8. Serve garnished with fresh parsley and grated Parmesan cheese if desired.

Notes

For creamier pasta, stir in a splash of cream or cream cheese at the end. Store in an airtight container in the fridge for 3 to 4 days.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Cooking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 5g
• Sodium: 450mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 5mg

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