Mediterranean One Pot Pasta
This 20 minute, one pot Greek pasta is loaded with veggies and all your favorite Mediterranean flavors of olive oil, fresh dill and feta cheese.
You’ll Love This
- It cooks in one pot! I’m all about saving times and washing less dishes, so one pot dinners are my jam on a busy weeknight!
- It takes just 20 minutes to make! It’s easy to reach for convenient fast food when you’re short on time. But when a hearty, healthy dinner takes just 20 minutes to make and tastes way better than take out, it’s an easy choice – one pot pasta will be better than greasy take out any day of the week!
- The ingredient list is short and sweet! Chances are good you might even have most of these ingredients in your fridge and pantry right now.
- It’s also a great “clean out your fridge” recipe. Have some leftover zucchini? Dice it up and throw it in! Got a few sun dried tomatoes hanging around? Toss them in too! Customize this recipe to use up any leftover veggies and switch up the flavor!
“One Pot” Pasta
One pot pasta is just what the name implies – it’s a pasta dish that’s made entirely in one pot. Which means that the uncooked pasta noodles go right into the pot and cook along with the other ingredients.
This means:
- You won’t have to wait for water to boil.
- You wont’t need to dirty a separate pot for the noodles.
- You won’t have to strain the noodles or dirty yet another dish.
This also means:
- You will have dinner on the table in about 20 minutes.
- You will save time and energy by only washing 1 dish instead of 3.
- You will be able to serve you family a healthy, wholesome meal without spending tons of time in the kitchen.
Instructions
Combine uncooked pasta with vegetable broth, onion, garlic, olives, tomatoes and artichoke hearts. Simmer for 10-12 minutes or until the noodles are al dente.
Stir in crumbled feta cheese and fresh dill. The feta will combine with the starch from the pasta and the remaining vegetable broth to create the lightest, most delicious sauce.
Garnish with a bit more feta and a sprinkle of chopped dill and dinner is done!
Pasta
- Use whatever you have on hand, just make sure you use 16 oz. of uncooked dry pasta.
- Penne or bowties would be great in this dish too. I’ve also made it with bucatini which is one of my all-time favorite noodles.
- I would caution you that fresh (or refrigerated) pasta will not work as well in this recipe as it’s designed to be made with dry pasta. Fresh pasta will cook too quickly so the liquid will not reduce sufficiently. I’m all for fresh pasta, but dry is the better choice for this recipe!
Make It Vegan
- Other than the feta cheese, it is already vegan!
- If you decide to skip the feta and go vegan, the sauce may be a bit thinner as it gets creamier with the addition of the feta.
- Nutritional yeast would be a great addition instead of feta cheese if you’d like to keep this Greek pasta vegan!
Try these one pot pastas next!
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Mediterranean One Pot Pasta
This 20 minute, one pot Greek pasta is loaded with veggies and all your favorite Mediterranean flavors of olive oil, fresh dill and feta cheese.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: Mediterranean/Greek
Ingredients
- 16 oz. linguine, uncooked
- 6 cups vegetable broth
- 1 small red onion, diced
- 4 cloves garlic, minced
- 1/2 cup pitted green olives
- 1/2 cup pitted black olives
- 1 pint grape tomatoes
- 1 (15 oz.) can artichoke hearts
- 1/2 cup fresh chopped dill + more for garnish
- 1/2 cup crumbled feta + more for garnish
Instructions
- Add linguine, broth, onion, olives, tomatoes, artichoke hearts and garlic along with a couple large pinches of salt and a large pinch of pepper. Stir to combine.
- Turn to high and bring to a simmer.
- Simmer, uncovered, over medium low heat for 10-12 minutes or until pasta is al dente and most of the liquid has been absorbed.
- Stir in fresh dill and feta. The feta will begin to melt and mix with the remaining pasta water, coating the noodles in a light sauce.
- Garnish with fresh dill and a bit more feta and serve!
Equipment
Buy Now → Nutrition
- Serving Size: 1/8 of pasta and sauce
- Calories: 284
- Sugar: 7 g
- Sodium: 521.2 mg
- Fat: 3.2 g
- Carbohydrates: 54 g
- Fiber: 3.4 g
- Protein: 10.4 g
- Cholesterol: 8.3 mg
Made recipe as is. Came out great. The flavors blended together perfectly.
Yay! I’m so glad to hear that, Karen! Thanks for taking the time to leave a review 🙂
So lite and fresh! I added zucchini to bump up the veggies!So easy and delicious!! Thank you!
Great idea adding zucchini, Laurie! I’m so glad that you enjoyed this Mediterranean pasta. Thanks for taking the time to leave a review!
This is one of our favorite dishes now. We cut the recipe in half (except the olives…we use a lot of them). It’s perfect for two of us, with leftovers for the next day.
It looks good. Can you tell me what type of olives you used?
I used black olives and green olives. You can add your favorite olives!
I loved this dish I kept making sure I just add everything and boil lol. So flavorful my family loved it. I will make again we made some chicken thighs in air fryer to go with if anyone wanted.
I have made this many times and always a crowd pleaser!
Omg!!! This was so flavorful! Glad I made enough for leftovers 😋 I kept everything almost the same except I left out black olives and substituted kalamata olives and I used a different pasta. My feta was bought right from a farm store and it was the best feta! The sauce it made was divine! Thank you for this recipe!
made this twice by now, second time I made it I added twice the amount of vegetables and it came out way better!
This was phenomenal!!! Super easy and amazing flavors. I paired it with grilled salmon seasoned with avocado oil, lemon pepper, harissa, and oregano. The dill in the pasta was (in my opinion) not a traditional Mediterranean flavor, but it was different and SO GOOD!!! Also, dill pairs amazingly with salmon so this whole dinner was 🔥🔥🔥. Thank you for this creative and delicious pasta!!!
It’s been so hot here I decided to do a riff of your recipe. I made the spaghetti noodles in just boiling water. While those were cooking I chopped up everything else and combined in a bowl. I even added some sundried tomatoes and a few capers. When noodles were done I rinsed them in cold water and dressed with a bit of olive oil to prevent sticking. I let them cool a bit then added the other ingredients and put the whole.thing in the fridge. We grilled up a nice piece of wild salmon and served it with the cold pasta salad. This was delicious and refreshing on a hot day.
Fast easy and everyone loved it! Great meal to serv my vegetarian family. I did add a little more seasoning but that is just my taste.