Okay, friends, let’s talk about those nights when dinner feels like climbing Mount Everest. You know the ones – you’re tired, the fridge looks sad, and the thought of doing a million dishes just makes you want to order pizza. That’s exactly when my go-to One-Pot Sun-Dried Tomato Feta Pasta swoops in like a culinary superhero! Seriously, this magic dish is a lifesaver. It’s bursting with that irresistible salty feta and tangy sun-dried tomato flavor, and the best part? It all happens in ONE pot with minimal fuss and is on the table in under 30 minutes. I remember a particularly chaotic Tuesday after a long day at work, and this recipe saved us from a takeout disaster. It’s become a staple in our house, loved by everyone!
Why You’ll Love This One-Pot Sun-Dried Tomato Feta Pasta
Seriously, this recipe is a game-changer for busy weeknights. Here’s why you’ll be making it again and again:
- Lightning Fast: We’re talking ready in about 25 minutes total. Yep, from pantry to plate!
- Super Simple: Just toss everything in one pot and let it do its thing. Minimal effort, maximum reward.
- Flavor Explosion: The salty feta combined with those intensely flavorful sun-dried tomatoes is just *chef’s kiss*.
- One Pot Wonder: Means way less cleanup – my favorite part! Just one pot and one spoon to wash.
- So Versatile: Easily adaptable with extra veggies or a protein if you’re feeling it.
- Pure Comfort: It’s warm, hearty, and hits all the right spots. Perfect comfort food!
Gather Your Ingredients for One-Pot Sun-Dried Tomato Feta Pasta
Alright, before we dive into the magic, let’s make sure you’ve got everything ready. This is where the flavor really starts, so no shortcuts here! You’ll need:
- 1 pound pasta (any shape you love works!)
- 4 cups chicken broth (or vegetable broth if you prefer)
- 1 cup packed sun-dried tomatoes, chopped (get the ones in oil for extra flavor!)
- 1/2 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 cloves garlic, minced (fresh is best!)
- 1 teaspoon dried oregano
- Salt and pepper to taste
Simple Steps to Make Your One-Pot Sun-Dried Tomato Feta Pasta
Okay, this is where the magic really happens! Honestly, the beauty of this One-Pot Sun-Dried Tomato Feta Pasta is just how ridiculously easy it is. No complicated techniques here, just pure, delicious simplicity. Trust me, you’ll be a pro in no time!
Combining Ingredients
First things first, grab your biggest pot – the one you’d use for soup or chili. Toss in your pasta, the chicken broth (you can totally swap this for veggie broth!), those yummy chopped sun-dried tomatoes, olive oil, minced garlic, and dried oregano. Give it a quick stir to make sure everything is cozy in the pot. This is the foundation for our amazing, fuss-free meal!
Cooking the Pasta
Now, pop that pot on the stove over medium-high heat and bring it all to a good boil. Once it’s bubbling away, turn the heat down to medium-low, pop a lid on, and just let it simmer. You’ll want to stir it every few minutes so nothing sticks to the bottom – just a gentle little swirl is all it needs. Simmer it for about 10-12 minutes. You’re looking for the pasta to be perfectly tender, that al dente bite we all love!
Finishing Touches
Once the pasta is cooked just right, take it off the heat and stir in that wonderful crumbled feta cheese. Season generously with salt and pepper – really taste it and add what you think it needs! The residual heat from the pasta will melt the feta just enough to make everything creamy and delicious. That’s it! Dinner is served. See? I told you it was easy!
Tips for the Perfect One-Pot Sun-Dried Tomato Feta Pasta
Okay, so you’ve made the pasta, and it was amazing, right? But let’s talk about how to make it *perfect* every single time. It’s all about a few little tricks and knowing your ingredients! Honestly, this recipe is pretty forgiving, but a few pointers can really elevate it. You know, I’ve found that using really good sun-dried tomatoes, the ones packed in oil, makes a HUGE difference. They’re so tender and flavorful! And don’t be shy with that feta; it’s the star!
Ingredient Swaps and Additions
Want to jazz this up? Go for it! I sometimes toss in a big handful of fresh spinach right at the end with the feta. It wilts down perfectly and adds some lovely greens. Bell peppers, chopped up small, are great too, or even some leftover shredded chicken or some cooked shrimp can turn this into a heartier meal. If feta’s not your jam, a good goat cheese or even a sprinkle of Parmesan can work, though it’ll change the flavor profile a bit! For more pasta ideas, check out this chicken pasta recipe!
Spice Level Adjustment
If you like a little kick, which I totally do sometimes, just add a pinch or two of red pepper flakes right at the beginning with everything else. It gives it a nice warmth without being overpowering. If you’re serving this to folks who aren’t into heat, just skip the red pepper flakes – easy peasy!
Serving Suggestions for Your Pasta
This One-Pot Sun-Dried Tomato Feta Pasta is pretty much a complete meal on its own, but if you’re like me and love a little something extra, here are a few ideas! A simple side salad is always a winner. I’m partial to a classic, Caesar salad with its creamy dressing and crunchy croutons – such a great contrast to the pasta. Or, just some crusty bread for dipping up any leftover sauce? Perfection! For drinks, keep it light – a crisp white wine like a Pinot Grigio or even just some sparkling water with a lemon wedge is lovely. Enjoy your meal!
Storing and Reheating Leftovers
So, you’ve got some delicious One-Pot Sun-Dried Tomato Feta Pasta leftover (lucky you!)! To keep it tasting great, let it cool down completely before popping it into an airtight container. It should stay good in the fridge for about 3-4 days. When you’re ready to reheat, I find the best way is in a skillet over medium-low heat with a splash of water or broth. This helps rehydrate the pasta and feta. You can also microwave it, but be sure to stir it halfway through to ensure it heats evenly and doesn’t get mushy!
Frequently Asked Questions About One-Pot Sun-Dried Tomato Feta Pasta
Can I use a different type of pasta?
Absolutely! While I love using penne or rotini because they grab all the yummy bits, you can totally use other shapes. Just try to stick to shorter pasta shapes like farfalle, shells, or even elbow macaroni. They cook up nicely in a single pot and hold onto that sauce. Thinner pasta like angel hair might cook too fast, and long spaghetti can be a bit tricky to stir evenly in a one-pot situation. If you try a different shape, keep an eye on the cooking time!
What can I use instead of chicken broth?
No chicken broth on hand? No worries! Vegetable broth is a fantastic swap and works beautifully for this veggie-forward pasta dish. It keeps it totally vegetarian and adds a lovely depth of flavor. You could even use water in a pinch, but you might want to add a little extra salt or a dash of your favorite seasoning to compensate for the lost savory notes. Some folks even use mushroom broth for an extra earthy flavor!
Is this recipe vegetarian?
Yes, the base recipe with chicken broth is vegetarian! If you use vegetable broth instead of chicken broth, it’s fully vegetarian. For my vegan friends out there, you can easily make this vegan by swapping the feta cheese for a vegan feta alternative. There are some really great ones out there now that melt beautifully! It’s just that easy to adapt this dish for everyone to enjoy. For more yummy meat-free ideas, you’ve gotta check out this awesome vegetarian chili recipe!
Nutritional Information
Just so you know, the nutritional info for this One-Pot Sun-Dried Tomato Feta Pasta is an estimate, because, well, we all use slightly different ingredients and pile our plates a little differently! But as a rough guide, one serving generally clocks in around 550 calories. You’re looking at about 20g of fat, 20g of protein, and 70g of carbs. The sodium’s usually around 800mg. These numbers can totally change depending on the brand of broth or feta you use, or if you add any extra goodies. But hey, it’s a balanced and super satisfying meal!
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 spicier dish, add red pepper flakes.
- You can add spinach or other vegetables for extra nutrition.
- 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: 15mg
Keywords: one pot pasta, sun-dried tomato pasta, feta pasta, easy pasta recipe, quick dinner