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Mediterranean One Pot Pasta

An easy, 25-minute weeknight dinner where spaghetti, zucchini, blistered tomatoes, olives, and feta cook together in a single pan to create a rich, self-saucing, flavor-packed meal.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-Inspired, Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Vegetables
  • 12 oz spaghetti or linguine
  • 1 pint cherry or grape tomatoes whole
  • 1 medium zucchini sliced into half-moons
  • 0.5 large red onion thinly sliced
  • 0.5 cup kalamata olives pitted and halved
  • 4 cloves fresh garlic thinly sliced
Liquids & Seasonings
  • 4 cups vegetable broth or chicken broth
  • 2 tbsp extra virgin olive oil plus more for drizzling
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes adjust to taste
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Garnishes
  • 0.5 cup feta cheese crumbled
  • 0.5 cup fresh basil leaves torn

Equipment

  • Large wide skillet or Dutch oven
  • Kitchen tongs
  • Cutting Board
  • Chef's Knife

Method
 

  1. Place the spaghetti flat in the center of a large, wide skillet or Dutch oven. Surround the pasta with the cherry tomatoes, zucchini, red onion, kalamata olives, and garlic.
  2. Drizzle the extra virgin olive oil over the ingredients and season with dried oregano, red pepper flakes, salt, and pepper.
  3. Pour the vegetable broth into the pan, ensuring the pasta is as submerged as possible.
  4. Place the pan over medium-high heat and bring the liquid to a rolling boil.
  5. Once boiling, reduce the heat to medium. Use kitchen tongs to toss the pasta frequently, mixing the ingredients together as they cook.
  6. Continue to simmer and toss for 9-11 minutes, or until the pasta is al dente and the liquid has reduced into a thick, glossy sauce that coats the noodles.
  7. Remove the pan from the heat. Scatter the crumbled feta cheese and fresh torn basil over the top. Toss gently one last time.
  8. Serve immediately straight from the pan, drizzled with a little extra olive oil if desired.

Notes

If your pan dries out before the pasta is fully cooked, add an extra 1/4 cup of hot water or broth. Tossing the pasta frequently is the secret to creating the creamy, emulsified sauce!