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.
- 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.
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.
Garnish with a bit more feta and a sprinkle of chopped dill and dinner is done!
- 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!
- 30 Minutes (No Boil) Baked Ravioli
- Creamy Tuscan Tomato Tortellini Soup
- Vegan Sesame Ginger Pasta Salad
- One Pot Mac and Cheese
- Smoked Gouda Mac and Cheese
- Lemon & Garlic Rigatoni
Mediterranean One Pot Pasta
- 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
- 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!
- Serving Size:
- Calories: 284
- Sugar: 7 g
- Sodium: 521.2 mg
- Fat: 3.2 g
- Saturated Fat: 1.6 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3.4 g
- Protein: 10.4 g
- Cholesterol: 8.3 mg
Keywords: Mediterranean pasta salad, one pot pasta, Greek pasta, vegetarian pasta