Mediterranean One-Pot Pasta

Ingredients

• 12 ounces of your favorite pasta (penne or fusilli work well)
• 4 cups vegetable broth (or chicken broth for added flavor)
• 1 tablespoon olive oil (extra virgin for superior taste)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced (red or yellow)
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 cup spinach leaves, packed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (for garnish)
• 1 can (15 ounces) chickpeas, rinsed and drained (optional)
• 1/2 cup feta cheese, crumbled (optional)

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the diced onion and sauté for about 3-4 minutes until translucent.
3. Add the minced garlic and bell pepper, cooking for an additional 2-3 minutes until fragrant.
4. Stir in the zucchini and cherry tomatoes, cooking until the zucchini is tender, about 5 minutes.
5. Pour in the vegetable broth and bring to a boil.
6. Once boiling, add your pasta and stir well.
7. Reduce the heat to medium-low and cover.
8. Cook the pasta according to package instructions, usually around 10-12 minutes.
9. Once the pasta is al dente and most of the liquid is absorbed, stir in the spinach, chickpeas (if using), oregano, basil, salt, and pepper.
10. Remove from heat and let it sit for a minute to thicken slightly.
11. If desired, sprinkle with feta cheese and fresh parsley before serving.

Nutrition