One Pan Mediterranean Veggie Pasta Simple and Fresh

Ingredients

• 12 oz penne pasta
• 2 tablespoons olive oil
• 1 piece red bell pepper, chopped
• 1 piece zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 cup spinach, packed
• 0.5 cup Kalamata olives, sliced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon red pepper flakes (optional)
• 4 cups vegetable broth
• to taste salt and pepper
• to taste fresh parsley, chopped (for garnish)
• to taste grated feta cheese (optional, for topping)

Instructions

1. In a large deep skillet or pan, heat the olive oil over medium heat.
2. Add the chopped red bell pepper and zucchini, sautéing for about 3-4 minutes until they begin to soften.
3. Stir in the halved cherry tomatoes, spinach, olives, oregano, basil, and red pepper flakes (if using). Cook for an additional 2-3 minutes until the spinach wilts and the tomatoes start to release their juices.
4. Add the uncooked penne pasta to the vegetable mixture, followed by the vegetable broth. Stir everything together to combine well.
5. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for about 10-12 minutes, stirring occasionally, until the pasta is cooked al dente and the broth is mostly absorbed.
6. Season with salt and pepper to taste. If the pasta needs a bit more liquid, add a splash of water or broth as needed.
7. Once cooked, remove from heat and let it sit for a minute before serving.