For the first time in almost a decade, I’m re-entering the workforce full-time. This new change is bringing up a slurry of emotions. I’m proud that I scored this gig as an unlicensed newby, despite other candidates having years of experience in the field. I’m nervous to be away from my youngest, my little pandemic baby who I’ve spent every single day with for his entire year on this planet. I’m stressed because my husband just told me he’s going to be traveling for his job for four weeks, leaving for LA my first day of work (and thus my son’s first day of daycare). Needless to say, I’ve been stocking my freezer with pre-made casseroles and experimenting with new easy, quick recipes to help me survive my solo-parenting stint while adjusting to our new schedule. Enter: One-Pot Mediterranean Pasta.
Ingredients You Will Need:
- 8 oz spaghetti noodles (or whatever kind of pasta you have in your pantry!)
- 3 c boiling water
- 1 c vegetable broth
- 1 can fire roasted tomatoes (NOT drained!)
- 1 can artichoke hearts, drained and quartered
- 1 can black olives, drained and halved
- 1/2 onion, thinly sliced
- 1 tbsp Greek seasoning (my blend has oregano, garlic, lemon peel, black pepper and marjoram)
- Salt, pepper to taste
Let’s Get Cooking:
- Bring water to a boil in large pot. Add in all ingredients!
- Keep pasta boiling, but reduce the heat to medium.
- Cook for roughly 15 minutes, or until noodles are al dente. Liquid should start reducing into a yummy sauce. I cooked mine for about 18 minutes total.
- Once the sauce is reduced, add in the seasoning. If sauce is too thick, you can add more water or veggie broth, about 1/2 c at a time.
- Garnish with freshly grated Parmesan (or feta crumbles!) and serve immediately.
And voila! Super easy and this One Pot Mediterranean Pasta is clearly a hit with the family too. What are your favorite one-pot recipes? Drop a link in the comments below!
