Description
This vibrant Mediterranean One-Pot Pasta combines savory herbs, colorful vegetables, and perfectly cooked penne in a single pot. Quick and easy, this dish bursts with fresh flavors and is perfect for weeknights or casual dinners, with minimal cleanup.
Ingredients
Scale
- 12 oz (340 g) penne pasta
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 2 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper to taste
- Fresh parsley for garnish
- 1/2 cup feta cheese, crumbled (optional; omit for vegan version)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté 3-4 minutes until softened.
- Add garlic and sauté 1-2 minutes until fragrant.
- Add bell pepper and zucchini; cook 5 minutes until tender.
- Stir in tomatoes, penne pasta, vegetable broth, oregano, basil, red pepper flakes, salt, and pepper.
- Bring to a boil, then reduce to a simmer. Cover and cook 10-12 minutes until pasta is al dente and liquid is absorbed.
- Remove from heat and let sit 5 minutes uncovered. Fluff gently with a fork.
- Garnish with parsley and feta (if using). Serve immediately.
Notes
- For optimal texture, keep pasta al dente as it continues cooking post-heat.
- Swap veggies like bell pepper and zucchini for eggplant or carrots.
- Use low-sodium broth to control salt content.
- Add cooked chickpeas or lentils for extra protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
Keywords: Mediterranean, one-pot pasta, vegetarian meal, quick dinner, easy recipe, colorful vegetables, feta, herbs