Description
This effortless Mediterranean One-Pot Pasta combines fresh vegetables, gluten-free pasta, and aromatic herbs, perfect for family gatherings and busy weeknights.
Ingredients
Scale
- 8 oz gluten-free pasta
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 2 cups vegetable broth
- 1/2 cup heavy cream or coconut cream
- Fresh parsley for garnish
Instructions
- Heat a large pot over medium heat and add the olive oil.
- Sauté the chopped onion and minced garlic until translucent.
- Add the bell pepper and zucchini, cooking for another 3-4 minutes until softened.
- Stir in the cherry tomatoes, oregano, basil, salt, and pepper.
- Pour in the vegetable broth and bring to a boil.
- Add the gluten-free pasta, stir, and reduce the heat to a simmer. Cook according to the package instructions until the pasta is tender.
- Stir in the heavy cream, mixing well until creamy.
- Serve hot, garnished with fresh parsley.
Notes
Great option for busy nights, this dish can be customized with seasonal vegetables and can be made vegan by using coconut cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: main course
- Method: One-Pot Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg