Name: Mediterranean One Pot Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 300g pasta (spaghetti or penne); 2 tbsp olive oil; 3 cloves garlic, minced; 1 small onion, chopped; 1 1/2 cups cherry tomatoes, halved; 3 cups vegetable or chicken broth; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 2 cups spinach or kale; 100g feta cheese, crumbled; 2 tbsp fresh basil or parsley, chopped

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I like making this Mediterranean one pot pasta when I want a meal that is both comforting and full of fresh flavors. Everything cooks together in one pot, allowing the ingredients to blend beautifully into a rich and satisfying dish.

Why You’ll Love This Recipe

I enjoy how simple and convenient this recipe is, especially since I only need one pot and minimal cleanup. The combination of tomatoes, herbs, and olive oil gives me that classic Mediterranean taste, while the pasta absorbs all the flavors as it cooks. I also like how adaptable it is, depending on what ingredients I have available.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

pasta (spaghetti or penne)
olive oil
garlic
cherry tomatoes
onion
vegetable or chicken broth
dried oregano
salt
black pepper
spinach or kale
feta cheese
fresh basil or parsley

Directions

I start by heating olive oil in a large pot and sautéing chopped onion and minced garlic until fragrant.

I add the pasta directly into the pot along with cherry tomatoes, broth, oregano, salt, and pepper. I bring everything to a boil, then reduce the heat and let it simmer, stirring occasionally so the pasta cooks evenly and absorbs the liquid.

As the pasta softens, I add spinach or kale and let it wilt into the mixture. I continue cooking until the pasta is tender and most of the liquid is absorbed, creating a light sauce.

I finish by crumbling feta cheese over the top and adding fresh herbs for a burst of freshness before serving.

Servings and timing

I usually prepare this recipe for about 4 servings.
Preparation takes around 10 minutes, and cooking takes about 20 minutes, making it a quick 30-minute meal.

Variations

I sometimes add olives or sun-dried tomatoes for extra depth of flavor. I also like including grilled chicken or shrimp if I want to add protein. For a creamier version, I occasionally stir in a splash of cream or a bit of grated parmesan cheese.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of water or broth and warm it gently on the stove to bring back the sauce consistency.

FAQs

Can I use a different type of pasta?

I use different shapes like fusilli or linguine depending on what I have, and they all work well.

Do I need to cook the pasta separately?

I cook everything in one pot, which allows the pasta to absorb all the flavors.

Can I make this dish vegan?

I simply skip the feta cheese or use a plant-based alternative.

How do I prevent the pasta from sticking?

I stir it occasionally while cooking to keep it from clumping together.

Can I add more vegetables?

I often add zucchini, bell peppers, or mushrooms for extra variety.

Conclusion

I love how this Mediterranean one pot pasta brings together simplicity and bold flavor in one dish. It’s easy to make, satisfying, and perfect for when I want a delicious meal without spending too much time in the kitchen.

Mediterranean One Pot Pasta

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A comforting and flavorful Mediterranean one pot pasta where everything cooks together, creating a rich, aromatic dish with minimal cleanup.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Method: One-pot
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

300g pasta (spaghetti or penne)
2 tbsp olive oil
3 cloves garlic, minced
1 small onion, chopped
1 1/2 cups cherry tomatoes, halved
3 cups vegetable or chicken broth
1 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper
2 cups spinach or kale
100g feta cheese, crumbled
2 tbsp fresh basil or parsley, chopped

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Instructions

Heat olive oil in a large pot over medium heat and sauté the chopped onion and minced garlic until fragrant and softened.
Add pasta, cherry tomatoes, broth, oregano, salt, and black pepper to the pot.
Bring to a boil, then reduce heat and simmer, stirring occasionally to prevent sticking.
Cook until the pasta is tender and most of the liquid is absorbed, about 10–15 minutes.
Add spinach or kale and stir until wilted.
Remove from heat and crumble feta cheese over the top.
Garnish with fresh basil or parsley and serve warm.