A quick and delicious one-pot pasta dish featuring Mediterranean flavors.
Author:Jessica
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:One-Pot
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
Scale
8 ounces penne pasta
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 medium zucchini, diced
1 cup cherry tomatoes, halved
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper (optional)
4 cups vegetable broth
1 can (15 ounces) chickpeas, drained and rinsed
1/2 cup pitted Kalamata olives, sliced
1/2 cup crumbled feta cheese
Salt and black pepper to taste
Chopped fresh parsley for garnish
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Incorporate the minced garlic, red bell pepper, and diced zucchini, cooking for an additional 3-5 minutes until tender.
Add the halved cherry tomatoes, dried oregano, dried basil, and crushed red pepper (if desired). Season with salt and black pepper, cooking for 2 minutes.
Pour in the vegetable broth and bring to a rolling boil.
Add the penne pasta and chickpeas, stirring well. Lower the heat to a gentle simmer and cover the pot, cooking for 10-12 minutes until the pasta is al dente.
Remove from heat and gently fold in the sliced olives and crumbled feta cheese. Let rest for 5 minutes.
Serve warm, garnished with fresh parsley.
Notes
Feel free to add other vegetables like spinach or artichokes.
For a vegan version, omit the feta cheese or use a plant-based alternative.
Adjust the level of crushed red pepper according to your spice preference.