Amazing Mediterranean One Pot Pasta in 30 Mins

You know, I’m a total sucker for anything that promises big flavor with minimal fuss. And let me tell you, when it comes to weeknight dinners, one-pot meals are my absolute jam! Especially when they’re packed with all those bright, sunny flavors of the Mediterranean. That’s why this Mediterranean One Pot Pasta is a total game-changer in my kitchen. It’s ridiculously quick, packed with goodness, and honestly, cleaning up is a breeze. I whipped this up one crazy busy Tuesday, and it was a total lifesaver!

Why You’ll Love This Mediterranean One Pot Pasta

Seriously, this one’s a winner for so many reasons! You get:

• Super Easy: Everything cooks together, so cleanup is a joke!
• Lightning Fast: Dinner on the table in under 30 minutes? Yes, please!
• Bursting with Flavor: Those Mediterranean ingredients really make it sing.
• Healthy & Satisfying: It’s packed with veggies and totally vegetarian.

Gather Your Ingredients for Mediterranean One Pot Pasta

Alright, so to get this sunshine-y dish going, you’ll want to round up a few simple things. Trust me, the quality of your ingredients really makes a difference here, especially for those olives and sun-dried tomatoes! So grab these:

• Pasta: About 1 pound. Penne, rotini, or even spaghetti works great!
• Vegetable Broth: 4 cups. Use a good quality one for the best flavor base.
• Diced Tomatoes: One 15-ounce can, and don’t drain them – we want all that juicy goodness!
• Kalamata Olives: 1 cup, chopped. These are key for that briny, Mediterranean punch.
• Sun-Dried Tomatoes: 1/2 cup, chopped. I love the oil-packed ones for extra flavor, but go with what you have!
• Fresh Parsley: 1/4 cup, chopped. For a burst of freshness at the end.
• Garlic: 2 cloves, minced. Because, well, garlic!
• Dried Oregano: 1 teaspoon. This herb screams Mediterranean.
• Salt and Pepper: 1/2 teaspoon salt and 1/4 teaspoon pepper, or adjust to your taste.
• Feta Cheese: 1/4 cup, crumbled. For that creamy, tangy finish.

Step-by-Step Guide to Making Mediterranean One Pot Pasta

Okay, so making this Mediterranean One Pot Pasta is seriously as easy as it sounds. You basically just chuck everything into one pot and let the magic happen. It’s my go-to when I’m tired but still want something delicious and good for me. I love how all these amazing Mediterranean flavors just meld together! If you love pasta dishes with a lot of flavor, you should also check out this garlic parmesan chicken pasta.

Combine Ingredients and Bring to a Boil

First things first, grab a big pot or a Dutch oven – something sturdy that can handle a good simmer. Toss in your pasta, the broth, those diced tomatoes (juice and all!), the chopped olives and sun-dried tomatoes, minced garlic, oregano, salt, and pepper. Give it a good stir to make sure everything is happily mixed.

Simmer Until Pasta is Cooked

Now, crank up the heat to medium-high and bring that whole glorious mixture to a nice rolling boil. Once it’s bubbling away, turn the heat down to low. Pop a lid on it – this traps all that yummy steam – and let it simmer for about 10 to 12 minutes. You want your pasta cooked perfectly al dente, so give it a stir every couple of minutes to make sure nothing sticks to the bottom. It’s like giving it a little hug so it cooks evenly!

Finish and Serve Your Mediterranean One Pot Pasta

Once the pasta is tender and the sauce has thickened up just right, it’s time for the grand finale! Stir in that fresh parsley for a pop of color and freshness, and then stir in the crumbled feta cheese. Let it melt in for a minute, give it one last gentle stir, and you’re ready to dive in. Seriously, dinner is served!

Tips for the Perfect Mediterranean One Pot Pasta

You know, little things can make a big difference with one-pot meals! For this Mediterranean pasta, I always go for a shorter pasta shape like penne or rotini – they just seem to grab the sauce better. And don’t skimp on the broth quality; a good veggie broth really adds depth. If it feels like it’s getting a little too thick while simmering, just splash in a tiny bit more broth or even some water. Oh, and remember to stir it occasionally! It sounds simple, but it stops that pasta from sticking to the bottom and ensures everything cooks evenly. If you’re curious about other pasta dishes, you should totally check out my high-protein beef pasta – it’s another winner!

Ingredient Notes and Substitutions

So, let’s talk about these ingredients for a sec.  Using penne or rotini for the pasta is my go-to because they really hold onto that yummy sauce, but honestly, any short pasta works great! If you’re not a fan of Kalamata olives (I know, I know, how?), you could totally swap them out for Castelvetrano olives or even some chopped green olives, though you’ll lose a little of that classic Mediterranean brine. And for the sun-dried tomatoes, if you can’t find them, you can skip them, or add a touch more tomato paste for that concentrated tomato flavor. Want to sneak in some extra veggies? Wilted spinach or some diced bell peppers thrown in during the last few minutes of simmering are fantastic. If feta isn’t your jam, a sprinkle of goat cheese or even some nutritional yeast for a dairy-free option works too! For more Mediterranean goodness, try my Mediterranean Quinoa Salad or these amazing Lemon Chickpea Patties.

Serving Suggestions for Mediterranean One Pot Pasta

This pasta is fantastic on its own, but it’s even better with a little something on the side! I love pairing it with a light, crisp salad – maybe my Grilled Zucchini Chickpea Salad or the vibrant Chickpea Beet Feta Salad. And who can resist a chunk of crusty bread for soaking up any leftover sauce? Perfect!

Storage and Reheating Instructions

Got leftovers? Lucky you! This Mediterranean One Pot Pasta actually tastes even better the next day. Just let it cool down completely, then pop it into an airtight container. It’ll keep nicely in the fridge for about 3-4 days. When you’re ready to reheat, a little splash of water or broth in the pan or microwave usually does the trick to loosen it all up again. Super simple!

Frequently Asked Questions about Mediterranean One Pot Pasta

Got questions about this delicious pasta? I’ve got you covered!

Can I use a different type of pasta?

Absolutely! While I love how penne or rotini grab the sauce, feel free to use other short pasta shapes like fusilli, farfalle (bow-ties), or even macaroni. Just make sure the cooking time is similar. Long pasta like spaghetti could work, but you might need to stir more carefully to keep it from clumping.

How do I make this recipe vegan?

It’s super easy to make this vegan! Just skip the feta cheese at the end, or swap it out for a sprinkle of nutritional yeast or some crushed toasted almonds for a bit of crunch. The rest of the ingredients are already vegan-friendly!

Can I add chicken or shrimp?

You bet! If you want to add chicken, cut about 8 ounces of chicken breast or thigh into bite-sized pieces. You can either brown it in the pot before adding the other ingredients, or mix it in with the pasta and broth from the start. For shrimp, add them during the last 3-4 minutes of simmering, right before you stir in the parsley and “feta.” They cook super fast!

Nutritional Information

Just a heads-up, these numbers are estimates! They can bounce around a bit depending on the exact ingredients you use, like the oiliness of your sun-dried tomatoes or the sodium content in your broth. But generally, one serving of this tasty Mediterranean One Pot Pasta comes in at around:

• Calories: 450
• Fat: 15g
• Saturated Fat: 4g
• Carbohydrates: 65g
• Fiber: 7g
• Sugar: 5g
• Protein: 15g
• Sodium: 800mg

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