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Mediterranean One Pot Pasta

A healthy one-pot pasta dish packed with nutrients from tomatoes, olives, and artichoke hearts, cooked in a flavorful vegetable broth. Quick and easy for busy weeknights.

  • Total Time: 25 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 8 oz gluten-free pasta (corn/quinoa, chickpea, or lentil)
  • 3 cups boiling water
  • 1 can (about 14–15 oz) vegetable broth
  • 1 can (14-15 oz) fire-roasted tomatoes
  • 1 can (14 oz) artichoke hearts, drained
  • 1 cup black olives
  • 1/2 purple onion, sliced
  • 2 tbsp fresh thyme (or 1 tsp dried thyme)
  • 1 tsp cumin
  • Sea salt and black pepper to taste
  • Parmesan cheese, optional for serving
  • Fresh basil, optional for serving

Instructions

  1. Bring 3 cups water to a boil in a large pot. Add pasta, vegetable broth, sliced onions, fire-roasted tomatoes, drained artichoke hearts, black olives, thyme, and cumin.
  2. Bring the mixture back to a boil over high heat, stirring the pasta as it begins to cook.
  3. Reduce heat slightly to maintain a boil. Stir occasionally with tongs to prevent sticking, and cook until pasta is al dente, about 10-15 minutes.
  4. Season with sea salt and black pepper to taste. Serve topped with optional parmesan and fresh basil.

Notes

Use gluten-free pasta for a healthier option; adjust spices for preferred flavor intensity. This one-pot method minimizes cleanup. Stores well in the fridge for up to 3 days.

  • Author: Olivia Bennett
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Method: Main Course
  • Cuisine: Mediterranean

Nutrition

  • Calories: 196
  • Sugar: 6g
  • Sodium: 850mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 7g
  • Protein: 8g
  • Cholesterol: 0mg