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- 12 oz spaghetti or linguine - 1 cup cherry tomatoes, halved - 1 medium red bell pepper, diced - 1 medium zucchini, sliced - 1 can (15 oz) chickpeas, drained and rinsed - 1 cup vegetable broth - 1/2 cup Kalamata olives, pitted and sliced - 1/4 cup feta cheese, crumbled - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper, to taste - 2 tablespoons olive oil - Fresh basil leaves, for garnish You can add more flavor with some extra ingredients. Consider these options: - Red pepper flakes for heat - Artichoke hearts for a tangy twist - Spinach or kale for added greens - Lemon zest for a fresh pop - Fresh herbs like parsley or dill for brightness This recipe is quite flexible. Here are some ideas: - Use whole wheat or gluten-free pasta for dietary needs. - Swap chickpeas for white beans if preferred. - Replace feta with a dairy-free cheese for a vegan option. - For low-sodium diets, choose low-sodium broth and olives. You can tailor this dish to fit your taste and dietary needs. Enjoy the process and have fun experimenting! {{ingredient_image_1}} Start by gathering your veggies. You will need cherry tomatoes, red bell pepper, zucchini, and garlic. Halve the cherry tomatoes. Dice the bell pepper and slice the zucchini. Mince the garlic cloves. This step is quick but key for great flavor. Next, heat two tablespoons of olive oil in a large pot over medium heat. Add the minced garlic. Sauté it for about one minute. You want it fragrant but not brown. Then, toss in the diced bell pepper and sliced zucchini. Cook these for three to four minutes. They should start to soften and smell great. Now, it's pasta time! Add the halved cherry tomatoes, drained chickpeas, and vegetable broth to the pot. Then, sprinkle in a teaspoon each of dried oregano and dried basil. Season with salt and pepper to taste. Stir everything well to mix the flavors. Bring the mixture to a gentle simmer. Once simmering, add in 12 ounces of spaghetti or linguine. Make sure the pasta is submerged in the broth. If it isn’t, add a little more broth or water. Cover the pot and cook for about ten to twelve minutes. Stir occasionally. You want the pasta al dente and to absorb most of the liquid. After cooking, remove the pot from heat. Gently fold in the sliced Kalamata olives and crumbled feta cheese. Let the dish sit for a couple of minutes. This helps the flavors meld together nicely. Finally, fluff the pasta with a fork before serving. It should look colorful and inviting. Garnish with fresh basil leaves and a little extra feta if you like. Enjoy your One-Pot Mediterranean Pasta! To get the pasta just right, use the right amount of broth. Start with 1 cup of broth for every 3 ounces of pasta. Make sure the pasta is fully covered. If it looks dry, add a bit more broth. Stir the pasta often while it cooks. This prevents sticking and helps it cook evenly. After about 10 minutes, check the texture. It should be al dente, meaning firm but not hard. If it is too soft, reduce the cooking time next time. To boost the dish's taste, use fresh herbs. Fresh basil can elevate the flavor. Add it just before serving for the best taste. You can also use lemon juice or zest. This adds a bright note to the dish. Kalamata olives provide a rich, salty flavor. If you want more depth, try adding capers or artichokes. They bring in more classic Mediterranean tastes. Don't forget to season with salt and pepper to balance flavors. One common mistake is overcooking the pasta. Always keep an eye on the cooking time. Another mistake is not washing the chickpeas. Rinsing removes extra salt and makes them taste better. Using too much liquid can also ruin the dish. Start with less broth and add more if needed. Lastly, don’t skip the resting time after cooking. Letting it sit helps the flavors blend well. Pro Tips Use Fresh Ingredients: Fresh vegetables not only enhance the flavor but also provide the best texture and nutritional value. Try to use seasonal produce for optimal freshness. Customize Your Pasta: Feel free to swap out the pasta type for your favorite. Whole wheat or gluten-free options work well, just adjust the cooking time as needed. Enhance the Flavor: For an extra burst of flavor, add a splash of lemon juice or a sprinkle of red pepper flakes before serving. Leftover Makeover: This dish is perfect for leftovers! Reheat with a splash of broth to revive the flavors and moisture. {{image_2}} You can boost your One-Pot Mediterranean Pasta by adding protein. Chicken is a great option. Simply cook diced chicken in the olive oil before adding garlic. Shrimp works well too. Just toss in peeled shrimp after sautéing the garlic. If you prefer plant-based options, try tofu. Use firm tofu, cut it into cubes, and sauté it until golden brown. This makes the dish heartier and more filling. If you want a vegan version, skip the feta cheese. You can use nutritional yeast instead to give a cheesy flavor. For veggie lovers, add more chickpeas or use lentils. They provide protein and fiber. You can also swap the vegetable broth for a rich mushroom broth to deepen the taste. These changes keep your dish tasty and healthy. Feel free to mix in more veggies! Spinach, kale, or artichokes add color and nutrients. You can roast some bell peppers or add asparagus for a fresh twist. Fresh herbs like parsley or dill can brighten the dish. Don't forget about lemon zest! It adds a zesty kick and balances the flavors. Just sprinkle some before serving for a burst of freshness. To store your One-Pot Mediterranean Pasta, let it cool first. Use an airtight container. Keep it in the fridge. This helps maintain its fresh taste. I suggest using glass containers. They store well and are easy to clean. Make sure to separate the pasta from any extra liquid if there is any. When you're ready to enjoy leftovers, reheat the pasta gently. You can use a microwave or a stove. If using a microwave, place it in a bowl. Add a splash of vegetable broth or water. Cover it with a damp paper towel. Heat for 1-2 minutes, stirring halfway through. On the stove, warm over low heat. Stir it often until it's hot. Your One-Pot Mediterranean Pasta will last about 3-5 days in the fridge. For longer storage, consider freezing it. Place it in a freezer-safe container. Label it with the date. It can last up to 3 months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. Reheat as mentioned above for the best taste. Yes, you can use whole wheat or gluten-free pasta. Whole wheat pasta adds more fiber and nutrients. Gluten-free pasta works great for those with gluten issues. Just keep an eye on the cooking time. Whole wheat may take longer to cook, while gluten-free pasta can cook faster. Adjust the cooking time based on the type you choose. To spice up your One-Pot Mediterranean Pasta, add red pepper flakes. Start with a pinch and taste as you go. You can also use spicy olives or add sliced jalapeños. For a deeper kick, try adding a dash of hot sauce while cooking. This way, you control the heat to match your taste. This dish pairs well with a simple green salad. A fresh salad with lemon vinaigrette complements the pasta nicely. You can also serve warm garlic bread on the side for a tasty treat. If you want something heartier, grilled chicken or shrimp adds protein and flavor. Just keep it light to balance the pasta's flavors. We explored how to make a tasty one-pot Mediterranean pasta. We covered the key ingredients, step-by-step instructions, and tips for perfect texture. Variations let you add chicken, shrimp, or veggies, fitting many diets. Finally, we discussed how to store leftovers safely and answered common questions. Cooking should be fun and easy. With these guidelines, you can create a delicious meal today. Enjoy experimenting and making this dish your own!

Mediterranean Delight One-Pot Pasta

A flavorful one-pot pasta dish featuring Mediterranean ingredients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 400 kcal

Ingredients
  

  • 12 oz spaghetti or linguine
  • 1 cup cherry tomatoes, halved
  • 1 medium red bell pepper, diced
  • 1 medium zucchini, sliced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup vegetable broth
  • 1 2 tablespoons Kalamata olives, pitted and sliced
  • 1 4 cup feta cheese, crumbled
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste Salt and pepper
  • 2 tablespoons olive oil
  • for garnish Fresh basil leaves

Instructions
 

  • In a large pot or deep skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
  • Stir in the red bell pepper and zucchini; cook for 3-4 minutes until they start to soften.
  • Add the cherry tomatoes, chickpeas, vegetable broth, oregano, basil, salt, and pepper. Stir to combine.
  • Bring the mixture to a simmer, then add the pasta. Ensure the pasta is submerged in the broth; if needed, add a little more vegetable broth or water.
  • Cover the pot and cook for about 10-12 minutes, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid.
  • Once cooked, remove from heat and fold in the sliced olives and crumbled feta cheese.
  • Let it sit for a couple of minutes for the flavors to meld, then fluff with a fork.
  • Serve warm, garnished with fresh basil leaves and an additional sprinkle of feta if desired.

Notes

Feel free to add more vegetables or adjust the seasoning to your taste.
Keyword Mediterranean, one-pot, pasta, vegetarian