One Pan Mediterranean Veggie Pasta

$- 12 oz penne pasta - 2 tablespoons olive oil - 1 red bell pepper, chopped - 1 zucchini, diced - 1 cup cherry tomatoes, halved - 1 cup spinach, packed - 1/2 cup Kalamata olives, sliced - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon red pepper flakes (optional) - 4 cups vegetable broth - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Grated feta cheese (optional, for topping) To make One Pan Mediterranean Veggie Pasta, you need simple and fresh ingredients. First, grab 12 oz of penne pasta. This pasta cooks well and holds the sauce nicely. You will also need 2 tablespoons of olive oil for sautéing the veggies. Fresh vegetables make this dish pop. You want a red bell pepper, chopped into pieces, and a diced zucchini. Both add color and crunch. Next, use 1 cup of cherry tomatoes, halved, for sweetness and juiciness. Spinach is a must too; you need 1 cup, packed tight. For a briny kick, include 1/2 cup of sliced Kalamata olives. Seasonings enhance the flavors. You need 1 teaspoon of dried oregano and 1 teaspoon of dried basil. If you like heat, 1/2 teaspoon of red pepper flakes works well, but it's optional. The base of the dish is 4 cups of vegetable broth. This broth adds depth and makes the pasta creamy. Lastly, salt and pepper will help balance all the flavors. For garnishing, fresh parsley adds brightness, while grated feta cheese gives a rich finish. Enjoy the process of making this simple and fresh dish! {{ingredient_image_1}} 1. Sautéing the vegetables First, grab a large deep skillet. Heat 2 tablespoons of olive oil over medium heat. Once the oil is warm, add the chopped red bell pepper and diced zucchini. Sauté these for about 3 to 4 minutes. You want them to soften but not get mushy. This step brings out their flavors. 2. Combining ingredients in the pan Next, stir in 1 cup of halved cherry tomatoes, 1 cup of packed spinach, and 1/2 cup of sliced Kalamata olives. Add 1 teaspoon each of dried oregano and dried basil. If you like a bit of heat, toss in 1/2 teaspoon of red pepper flakes. Cook this mix for about 2 to 3 minutes. The spinach will wilt, and the tomatoes will start to release their juices. 3. Cooking the pasta to perfection Add 12 ounces of uncooked penne pasta to the skillet. Pour in 4 cups of vegetable broth. Stir everything together well. Bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pan. Let it simmer for about 10 to 12 minutes. Stir it occasionally. This will help the pasta cook evenly. Check the pasta for doneness. It should be al dente and most of the broth should be absorbed. If it needs more liquid, add a splash of water or broth to help it along. After cooking, season with salt and pepper to taste. Let it sit for a minute before serving. Best techniques for sautéing vegetables Sautéing brings out the best in veggies. Start with a hot pan. Add olive oil and let it heat up. Then, toss in your chopped red bell pepper and zucchini. Cook them for 3 to 4 minutes. This makes them soft but still crunchy. Stir often to avoid burning. Next, add the cherry tomatoes and spinach. Cook for just a few minutes until the spinach wilts. This keeps the flavors fresh and bright. How to achieve al dente pasta To cook pasta al dente, follow the package instructions. For penne, boil in broth for about 10 to 12 minutes. Keep an eye on it. Taste a piece to check if it's done. It should be firm but not hard. If needed, add a splash of water or broth to keep it moist. This way, the pasta soaks up the tasty broth and becomes full of flavor. Adjusting seasoning for taste Seasoning is key for a great dish. Start with salt and pepper. Add them at the end of cooking. Taste your pasta first. This lets you know how much you need. If you like more spice, add red pepper flakes. You can also add more herbs if you want extra flavor. Remember, fresh parsley and feta cheese on top make a big difference, too! Pro Tips Use High-Quality Olive Oil: The flavor of the olive oil can significantly enhance your dish, so opt for a good quality extra virgin olive oil. Customize Your Veggies: Feel free to add or substitute any vegetables you have on hand, such as mushrooms, artichokes, or eggplant, to make it your own. Perfect Pasta Texture: To achieve the best al dente texture, make sure to check the pasta a minute or two before the package instructions suggest. Garnish for Flavor: Adding fresh herbs or a squeeze of lemon juice just before serving can elevate the flavor profile of the dish. {{image_2}} You can easily change the pasta type. Try using whole wheat pasta for added fiber. Gluten-free pasta works well too. The flavor will still shine through. You can also swap in different veggies. Bell peppers and zucchini add great taste. Consider using broccoli or asparagus for a fresh twist. You can even toss in some artichoke hearts for fun! For toppings, think about adding grilled chicken or shrimp. These options make the dish heartier. You can also sprinkle in some pine nuts for crunch. A touch of lemon zest brightens up the flavors, too. Feel free to explore these options. This dish is all about making it your own! To keep your One Pan Mediterranean Veggie Pasta fresh, follow these steps: - Proper cooling techniques: Allow the pasta to cool down at room temperature for about 30 minutes. This helps prevent bacteria growth. Avoid letting it sit out for too long. - Storing in the fridge: Transfer the cooled pasta to an airtight container. This keeps it fresh and prevents it from drying out. It can last in the fridge for up to 3 days. - Reheating instructions: When you are ready to eat, you can reheat the pasta in a skillet over medium heat. Add a splash of water or broth to keep it moist. Stir until heated through, about 5-7 minutes. You can also use the microwave, heating it in 30-second intervals. Stir between each interval to ensure even heating. This method keeps your meal tasty and ready for another round! Enjoy your leftovers without losing flavor. Can I make this dish vegan? Yes, you can easily make One Pan Mediterranean Veggie Pasta vegan. Simply skip the feta cheese. Make sure to check that the vegetable broth is vegan too. This dish is already packed with veggies, so it will still taste great! How long can I store leftovers? You can store leftovers in the fridge for 3 to 5 days. Make sure to cool the pasta before placing it in an airtight container. This helps keep it fresh longer. If you want to keep it longer, you can freeze it for up to 3 months. What can I serve with One Pan Mediterranean Veggie Pasta? This pasta pairs well with a simple green salad. You can also serve it with crusty bread for dipping. If you want more protein, grilled chicken or chickpeas are great options too. This blog post covered how to make a tasty One Pan Mediterranean Veggie Pasta. We discussed ingredients like penne pasta, fresh veggies, and seasonings. I shared step-by-step cooking tips, including sautéing veggies and perfecting your pasta. You learned about ingredient swaps and how to store leftovers. Remember, cooking is fun, and you can always make it your own. Enjoy experimenting with flavors and variations.$

One Pan Mediterranean Veggie Pasta

A delicious and easy one-pan pasta dish loaded with Mediterranean vegetables.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 350 kcal

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

In a large deep skillet or pan, heat the olive oil over medium heat.
Add the chopped red bell pepper and zucchini, sautéing for about 3-4 minutes until they begin to soften.
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.
Add the uncooked penne pasta to the vegetable mixture, followed by the vegetable broth. Stir everything together to combine well.
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.
Season with salt and pepper to taste. If the pasta needs a bit more liquid, add a splash of water or broth as needed.
Once cooked, remove from heat and let it sit for a minute before serving.

Notes

Serve directly from the pan for a rustic appeal, garnished with parsley and feta cheese.

Keyword Mediterranean, one pan, pasta, vegetarian