Welcome to the delightful world of Mediterranean pasta—a dish that captures the vibrant flavors of the Mediterranean in a single, hearty pot! This one pot Mediterranean pasta recipe is not just a meal; it's an experience that brings together the essence of sun-kissed ingredients and aromatic herbs.
Ingredients
Scale:
12 oz (340 g) penne or fusilli pasta
1 cup cherry tomatoes, halved
1 medium zucchini, diced
1 cup baby spinach
1 red bell pepper, diced
½ cup black olives, sliced
2 cups cooked chicken, cubed (or substitute with chickpeas)
4 cups low-sodium vegetable or chicken broth
2 tbsp olive oil
1 tsp lemon juice
4 cloves garlic, minced
1 tsp dried oregano
½ tsp red pepper flakes (optional)
Salt and pepper to taste
½ cup feta cheese, crumbled
Fresh basil, for garnish
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to let the garlic brown.
Add the cherry tomatoes, zucchini, red bell pepper, and olives to the pot. Sauté the vegetables for approximately 5 minutes.
Pour in the vegetable or chicken broth and bring the mixture to a gentle boil.
Stir in the pasta, dried oregano, red pepper flakes, salt, and pepper. Reduce the heat to low, cover the pot, and let it simmer for about 10-12 minutes.
Once the pasta is cooked, fold in the baby spinach and cooked chicken (if using) and stir until the spinach wilts.
Remove the pot from heat and drizzle with lemon juice. Stir well to combine all the flavors.
Serve the Mediterranean pasta hot, topped with crumbled feta cheese and garnished with fresh basil.
