Okay, listen up, because this One-Pot Sun-Dried Tomato Feta Pasta is about to become your new weeknight hero! Seriously, imagine this: delicious, creamy pasta with that punchy sun-dried tomato flavor and salty feta, all cooked in literally one pot. No drowning in dishes afterward – just pure, unadulterated joy. I first threw this together when I was absolutely wiped after a long day and just wanted something *good* without the fuss. It worked like an absolute charm, and now it’s a staple around here. It sounds almost too good to be true, but trust me, this recipe delivers big on flavor and saves you so much time.
Why You’ll Love This One-Pot Sun-Dried Tomato Feta Pasta
Honestly, what’s not to adore about this pasta? It’s a total game-changer for busy nights:
- Super Speedy: Ready in about 20 minutes from start to finish!
- Effortless Cleanup: Just one pot? Yes, please!
- Bold Flavor: That tangy feta and savory sun-dried tomato combo is divine.
- Seriously Simple: Dump, boil, simmer, stir – that’s it!
- Crowd-Pleaser: Even picky eaters usually gobble this up.
- Completely Customizable: Easy to add your favorite protein or veggies.
Ingredients for One-Pot Sun-Dried Tomato Feta Pasta
Okay, so the beauty of THIS dish is that you probably already have most of this lurking in your pantry! But here’s the actual list:
- 1 pound of your favorite pasta (penne, rotini, or even spaghetti broken in half works great!)
- 4 cups chicken broth (or vegetable broth if you’re going meatless!)
- 1 cup sun-dried tomatoes, chopped up – the oil-packed ones give amazing flavor!
- 1/2 cup crumbled feta cheese – get the good stuff if you can!
- 1/4 cup olive oil
- 2 cloves garlic, minced (fresh is best, but garlic powder works in a pinch!)
- 1 teaspoon dried oregano
- Salt and pepper to taste (go easy on the salt at first, feta can be salty!)
Seriously, using good quality ingredients here makes a HUGE difference. Those sun-dried tomatoes packed in oil? Chef’s kiss! And that salty, tangy feta just totally makes it.
Essential Equipment for Making One-Pot Sun-Dried Tomato Feta Pasta
Honestly, the best part about this recipe is how little you need cleanup-wise! You’ll want:
- A large pot or Dutch oven – big enough to hold everything comfortably.
- Measuring cups and spoons – for getting those ratios just right.
- A knife and cutting board – for chopping those sun-dried tomatoes and garlic.
That’s really it! So simple, right?
Step-by-Step Guide to Your One-Pot Sun-Dried Tomato Feta Pasta
Alright, get ready for the easiest pasta dish you’ll ever make. Seriously, the ‘one-pot’ magic is real and it starts right here. This is where all the flavors mingle and get to know each other before they hit your taste buds. It’s so straightforward, you won’t even break a sweat! Think of it as a game-changer, just like our Chicken Alfredo Pasta or even our speedy Philly Cheesesteak Pasta.
Combining Ingredients for One-Pot Success
First things first, grab your biggest pot – the one that feels like it can handle anything! Now, toss in your pasta, chicken broth, those lovely chopped sun-dried tomatoes, the olive oil, minced garlic, and your dried oregano. Give it all a good stir. Yes, all at once! This is the beauty of one-pot cooking; everything goes in together to build that amazing flavor base from the ground up.
Simmering to Perfection: The Magic of One-Pot Sun-Dried Tomato Feta Pasta
Now, crank that heat up to medium-high and bring that glorious mixture to a boil. Watch it! Once it’s bubbling away, turn the heat down to medium-low. Pop a lid on it, but leave it slightly ajar so some steam can escape. Let it simmer for about 10 to 12 minutes. This is where the pasta cooks perfectly in the flavorful broth, soaking up all those yummy sun-dried tomato and garlic notes. Give it an occasional stir, just to make sure nothing sticks to the bottom – we want smooth sailing here!
Finishing Touches for Your One-Pot Pasta
Once the pasta is tender and most of the liquid has been absorbed (it should be deliciously saucy, not soupy!), it’s time for the grand finale. Stir in that crumbled feta cheese. The residual heat from the pasta and broth will melt it just enough to make everything creamy and oh-so-satisfying. Now, taste it! Add your salt and pepper as needed. Remember, feta is already pretty salty, so taste before you season!
Tips for the Best One-Pot Sun-Dried Tomato Feta Pasta
Alright, so this recipe is already pretty foolproof, but if you really want to knock it out of the park, here are a few little tricks I’ve picked up. First off, don’t skimp on the sun-dried tomatoes! Using the ones packed in oil really makes a difference in the flavor – plus, you can use a splash of that oil in the pot for extra yumminess. And for the pasta itself, try to use shapes that have little cups or crevices, like rotini or penne, because they catch all that cheesy, tomato-y goodness. Oh, and a huge tip from me: taste as you go! That feta can pack a salty punch, so only add extra salt at the very end if you really need it. Avoid the temptation to overcook the pasta; it should be *al dente*, just tender enough. We don’t want mushy pasta, trust me! If you love cheesy goodness like this, you’ll probably also dig my Cheesy Garlic Bread Sloppy Joe Melts!
Ingredient Variations and Substitutions
Don’t have exactly what the recipe calls for? No worries, this dish is super flexible! If you don’t have chicken broth, veggie broth works perfectly for a vegetarian version. Feel free to swap out the oregano for Italian seasoning or even a pinch of red pepper flakes if you like a little heat. And if feta isn’t your jam, goat cheese offers a similar tang, or you could try some shredded Parmesan for a milder flavor. Honestly, get creative with it!
Serving Suggestions for Your One-Pot Pasta
This one-pot wonder is pretty amazing on its own, but it loves a good friend! A crisp Caesar salad cuts through the richness perfectly. And who can resist some warm, fluffy cheesy garlic bread for dipping up any extra sauce? If you want to make it a heartier meal, toss in some pre-cooked grilled chicken or shrimp right at the end.
Storage and Reheating Instructions
Got leftovers? Lucky you! Let your amazing One-Pot Sun-Dried Tomato Feta Pasta cool down completely, then pop it into an airtight container and tuck it into the fridge. It’ll keep well for about 3 days. When you’re ready for round two, gently reheat it on the stovetop over low heat, or pop it in the microwave. You might want to add a tiny splash of water or broth to loosen things up, as pasta can get a bit firm when chilled. It might not be *quite* as creamy as the first time, but it’s still darn delicious!
Frequently Asked Questions About One-Pot Sun-Dried Tomato Feta Pasta
Got questions? I’ve got answers! Here are some things people often ask about this easy pasta dish:
Can I use different pasta shapes in this One-Pot Sun-Dried Tomato Feta Pasta?
Absolutely! While shapes with nooks and crannies like rotini or penne are fantastic for catching the sauce, you can totally use spaghetti broken in half or even macaroni. Just be aware that cooking times might vary a bit, so keep an eye on it!
Is this One-Pot Sun-Dried Tomato Feta Pasta recipe vegetarian?
Yes, it is! By using chicken broth, it has a little extra flavor, but you can easily swap that for vegetable broth to keep it completely vegetarian. The feta cheese is the star alongside those yummy tomatoes.
How can I add protein to this One-Pot Sun-Dried Tomato Feta Pasta?
It’s super easy to make this a more hearty meal! You can stir in some pre-cooked shredded chicken, sautéed shrimp, or even a can of drained chickpeas right at the very end with the feta. It’s a fantastic way to bulk it up, like in my Garlic Butter Chicken Bites Creamy Parmesan Pasta.
Nutritional Information (Estimated)
Now, while this pasta is ridiculously delicious and easy, keep in mind that these numbers are just estimates. They can change depending on the exact brands of ingredients you use and how much of that feta cheese you really pile on! A serving generally comes in around 550 calories, with about 20g of total fat and 20g of protein. You’ll also get around 70g of carbs and roughly 800mg of sodium. It’s a tasty meal, but always factor in your personal dietary needs!
Share Your One-Pot Sun-Dried Tomato Feta Pasta Creation!
Alright, home cooks! Have you whipped up this One-Pot Sun-Dried Tomato Feta Pasta yet? I’d LOVE to hear how it turned out for you! Did you add anything special? Drop a comment below and tell me all about your delicious creation. And if you snapped a pic, tag me on social media – I can’t wait to see your amazing pasta!
Print
One-Pot Sun-Dried Tomato Feta Pasta
- Total Time: 20 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and flavorful one-pot pasta dish featuring sun-dried tomatoes and feta cheese.
Ingredients
- 1 pound pasta
- 4 cups chicken broth
- 1 cup sun-dried tomatoes, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Combine pasta, chicken broth, sun-dried tomatoes, olive oil, garlic, and oregano in a large pot.
- Bring to a boil over medium-high heat.
- Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until pasta is al dente, stirring occasionally.
- Stir in feta cheese, salt, and pepper.
- Serve immediately.
Notes
- For a creamier sauce, stir in a splash of heavy cream at the end.
- Add cooked chicken or shrimp for added protein.
- Garnish with fresh basil or parsley.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 25mg
Keywords: one pot pasta, sun-dried tomato pasta, feta pasta, easy pasta recipe, quick dinner