Description
A fast and simple Mediterranean pasta dish cooked in one pot, full of fresh vegetables and flavors.
Ingredients
Scale
- 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)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion and garlic, sauté until softened, about 2-3 minutes.
- Stir in the bell pepper and zucchini, cooking for another 3-4 minutes.
- Add the cherry tomatoes, oregano, basil, salt, and pepper, stirring to combine.
- Pour in the vegetable broth and bring to a boil.
- Add the pasta, reduce heat to a simmer, and cook according to package instructions until al dente, stirring occasionally.
- Remove from heat and let sit for a couple of minutes to thicken.
- 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