One-Pot Mediterranean Vegetable Pasta

This healthy one pot pasta is the perfect pantry recipe. One-Pot Mediterranean Vegetable Pasta is a versatile recipe you can tweak with whatever ingredients you have on hand. For this version I used canned diced tomatoes, canned artichokes, Kalamata olives, frozen spinach, pine nuts and Parmesan over some rotini pasta.

How do you make One-Pot Mediterranean Vegetable Pasta?

1. Bring a large pot of salted water to a boil and cook 1 pound of pasta for 12-15 minutes.
2. Carefully reserve 1 cup of the pasta water before draining the pasta.
3. Turn the heat to low and dump the cooked pasta back into the pot.
4. Toss in the reserved pasta water, 12 ounces of frozen spinach that has been thawed and drained, some olives, one can of diced tomatoes (juices and all), Italian seasoning, 1 can of artichokes that have been drained, some pine nuts, Parmesan cheese, olive oil, and some salt and pepper.
5. Cook for 5 minutes until all the ingredients are hot, and serve with some extra cheese!

What are some additional ingredients or substitutions?

• Add some rotisserie chicken, cooked shrimp or scallops if you have a meat eater in the house
• Add some white cannelloni beans for more protein
• Add some ricotta cheese for a creamier sauce
• Substitute fresh spinach or kale for the frozen spinach
• Add sun-dried tomatoes or roasted red bell peppers
• Substitute fresh herbs for the dried Italian seasoning
• Swap out zucchini noodles for pasta if you want a low carb version*

* If you use zucchini noodles you will obviously skip the whole boiling the pasta part of this recipe. Instead turn the heat to medium high heat, and saute the zucchini noodles for 3-5 minutes before adding the additional ingredients. You won’t have the reserved pasta water, but the moisture from the zucchini will make up for it.

If you like this recipe you can rate it and leave a comment below. If you take a picture tag me on Instagram @hungrywaitress! Here’s the recipe:

Print