MEDITERRANEAN ONE POT PASTA

This easy Mediterranean One-Pot Pasta is packed with flavor, healthy vegetables, convenient canned foods, and can go from pantry to table in less than 30 minutes. Everyone will love this healthy pasta loaded with canned artichokes, olives, and fire roasted tomatoes, and simmered in a creamy herb-spiked vegetable broth.

This post has been sponsored by Cans Get You Cooking. All thoughts and opinions are my own.

Pasta cooked with olives, artichokes, tomatoes, and herbs.

A ONE-POT PASTA FOR A BUSY WEEKNIGHT DINNER

Busy weeknights get the best of all of us.

Luckily, busy weeknights do not mean we can't get a healthy dinner on the table fast. It just takes a little creativity - and a well stocked pantry.

A cutting board with the ingredients for Mediterranean One Pot Pasta, including olives, artichokes, and tomatoes.

Of course I adore having fresh produce in my fridge, and in a perfect world, I'd have a magically restocked fridge every few days.

Since that isn't a reality, I make sure I have canned vegetables ready to go.

Nutrition recommendations call for 42 cups of fruit and 53 cups of vegetables for a family of 4 each week - that's a lot of produce coming in to the house! Families who cook with canned foods are more likely to meet this requirements, and have been shown to have diets higher in 17 essential nutrients, including potassium, calcium, and fiber. Plus, cans provide year-round access to seasonal fruits and vegetables and keep food fresh and flavorful without the need for preservatives and additives.

Canned foods help in getting a healthy dinner on the table a little bit faster.

MEDITERRANEAN ONE POT PASTA

A healthy pasta dish conveniently made in 1 pot - quick, and easy to clean up! This dish packs tons of nutrients and fiber from canned tomatoes, olives, and artichoke hearts, and cooks in a flavorful seasoned vegetable broth. The perfect dinner for a busy weeknight!

Course Main Course

Cuisine Mediterranean

Keyword mediterranean pasta, one pot pasta, vegan one pot pasta, vegetarian pasta

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Calories 196kcal

Author MichellS

INGREDIENTS

1 8 ounce gluten free pasta corn/quinoa or chickpea/lentil*

3 cups water boiling

1 can vegetable broth

1 can fire roasted tomatoes

1 can artichoke hearts drained

1 cup black olives

1/2 purple onion sliced

2 tablespoons fresh thyme sub 1 teaspoon dried thyme

1 teaspoon cumin

sea salt and black pepper to taste

parmesan to serve, optional

basil to serve, optional

US Customary - Metric

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INSTRUCTIONS

Bring 3 cups to boil in a large pot. Add pasta, vegetable broth, onions, tomatoes, artichoke hearts, olives, thyme, and cumin.

Allow the pasta to come back to a boil over high heat, and stir the pasta and it begins to cook.

Keep the pasta at a boil, but reduce the heat a little as it continues to cook. Occasionally stir with tongs to keep the pasta from sticking together or sticking to the bottom of the pot.

As the water reduces and becomes a sauce, watch for the pasta to become cooked. If the pasta needs more cooking time, you can thin the sauce by adding more hot water, 1/2 cup at a time.

Once the sauce as reduced, you can season with salt and pepper.

Once the pasta has cooked, remove from pot and add to plates quickly to keep pasta from overcooking in the broth.

Garnish with fresh herbs or parmesan cheese, and serve immediately. 

NUTRITION

Calories: 196kcal | Carbohydrates: 14g | Protein: 2g | Fat: 14g | Saturated Fat: 1g | Sodium: 1370mg | Potassium: 64mg | Fiber: 4g | Sugar: 4g | Vitamin A: 37.2% | Vitamin C: 35.5% | Calcium: 9.6% | Iron: 13.2%

Get Full Recipe MEDITERRANEAN ONE POT PASTA

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