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!
Did you love this recipe?
Please leave a 5-star rating and review below!
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
I think I would definitely prefer your 15 minute Greek pasta. I found this one pot pasta really bland, no layers of taste.
If Im using a precooked pasta that doesn’t need to be booked, how much liquid should I use? 3cups vs 6?
Unfortunately, I haven’t tested this recipe with already cooked pasta, but I have a really similar and very delicious 15 Minute Greek Pasta that has a lot of the same flavors and uses already cooked pasta that might be more in line with what you’re looking for. Here’s the link: https://midwestfoodieblog.com/greek-pasta-bake/
Really yummy, tried it tonight for the first time, so easy and good. I’ll definitely be making this again. Thank you for a great recipe!
I am glad to hear that you enjoyed this pasta, Kimberly! Thanks for leaving a review 🙂
This is terrific! I veganized it with Violife feta, and it worked perfectly. Thank you for a wonderful weeknight dinner!
I am SO glad to hear that this worked with vegan feta!! I was curious about that but didn’t have time to test it – thank you for leaving that note, Michele! Thanks for leaving a review – I really appreciate it 🙂
My Father the Chef approves (thats’ all the confirmation I need)!!! I loved this! One kid ate 2 bowls, the other had one bite. We love Mediterranean flavors, olives, artichoke hearts, feta. I didn’t cook the artichoke hearts in the pot as they were marinated in the jar and I wanted to retain those flavors, Kalamata olives instead of black. Also used a combo of fresh and dried dill. It was delish! The Chef has requested we double the recipe and add cucumber next time, as well as try serving as a cold pasta. Thanks for the recipe!
Can’t wait to see how it turns out next time! I think this would be fantastic as a cold pasta salad as well. Thanks so much for leaving a review. I’m glad you enjoyed this recipe!! 🙂
I love this recipe! We have made it so many times, it is quick, easy and full of flavor!
I am so glad to hear that, Jackie!! This is one of our family’s favorites too 🙂 Thank you so much for leaving a review – I really appreciate it!
We make this frequently after the first we decided it is perfect for summer it’s a light dish and flavorful… for Father’s Day (today 6/21/20) we are going to add grilled chicken to see how it will be. Oh also we do not use black olives. We did the first time we made it but after that we use kalamata olives. To us they work better.
Could not agree more! This is a great summer dish. Grilled chicken sounds FANTASTIC and kalamata olives too! Thanks so much for leaving a review, Cherie! I really appreciate it 🙂
I would need to cut the sodium content of this a bit. Maybe using half the amount of olives and a reduced sodium vegetable broth would do the trick. After my husbands heart attacks, we have to trim it where we can!
This was so good! I did add Greek seasoning to the mix as well as a drizzle of dill flavoured olive oil just before serving. I had to add a little water towards the end of cooking but it turned out great! I will definitely make this again,Maybe add a few more artichoke hearts and grape tomatoes toward the last few minutes of simmering. Thanks for the recipe!
Ohhh I bet the Greek seasoning and dill olive oil really helped boost the flavors – that sounds AMAZING! Can’t go wrong with more veggies. So glad you enjoyed the reipce and thank you SO MUCH for taking the time to leave a review. I really appreciate it!! Thanks Michele!
Oh my gosh, SO good and SO easy. Perfect for a busy weeknight and makes for the easiest cleanup! Loved it all!!
I could not agree more! It’s one of our family’s favorites!! 🙂 Thanks so much for leaving a review Taylor – I really appreciate it!
What if I don’t have access to that much fresh dill?
Dry dill would work as well! Just remember that the flavor or the dry dill will be more concentrated and stronger so I’d start with half the amount of dill and add more based on your personal taste. Great question Jodie! Thank you!
Love this recipe! It is quick to make and delicious! Thanks for posting!
So glad you enjoyed it Eva! Thanks for leaving a review 🙂
Can this be made ahead and frozen?
You could certainly give it a try! I would recommend either thawing it overnight in the fridge before heating or heating from frozen in a saucepan over medium heat. I would add a splash of liquid (broth perhaps) before cooking it so that it doesn’t stick to the pan or burn. I would say this dish is best eaten fresh or a couple days after, but freezing it could certainly be a good option. Let me know how it goes if you do end up freezing it! Thanks!
How does this reheat with the feta? Is there a best method?
The feta sort of melts in with the cooking liquid to create a light sauce and then I like to garnish with a few crumbles after also. I don’t mind warm feta, so I just warmed this up in the microwave at work. If you’d prefer the feta cold, you could wait to add the extra feta until just after re-heating. Hope that helps! 🙂
Such a quick and easy weeknight meal!