Easy Mediterranean Two Pot Pasta (w/ GF & Vegan Options)

Disclosure: This post is sponsored by Barilla. Thank you for supporting our work here at Food Heaven!

I know what you’re thinking: Two Pot Pasta? Who does that? Who owns that?

Let me explain.

Do you ever start a recipe as one idea and end up with something different?! That’s exactly what happened here…

This recipe started as a one pot pasta. It landed at two. (Pots, that is.)

The one pot version wasn’t quite right, and I didn’t want to force it just because the idea was nice.

The second version of this pasta — the two-pot variation that I am presenting now – is something I’m proud of. It’s also something that I’ve cooked four times for dinner over the last couple of weeks.

It’s easy. It’s filling. It’s satisfying. It’s healthy. IT’S PASTA.

In case you weren’t aware: May is national Mediterranean Diet Month. We teamed up with our friends at Barilla (the world’s largest pasta maker) to celebrate all of the Mediterranean flavors with this simple dish.

The Mediterranean Diet (or “style of eating” as we like to refer to it) was inspired by the eating habits of Greece,

We love this plant-first diet because it’s accessible, easy and centers around some of our favorite foods, including vegetables, fruits, legumes, beans, whole grains, herbs, spices, nuts, and seeds. It’s also rich in healthy fats such as avocado, olives, and olive oil. The best part is that this style of eating doesn’t involve cutting out any food groups, and it focuses on variety.

We used Barilla’s Italian Pasta Recipe Builder below as inspiration for creating this Mediterranean themed pasta recipe, that’s rich in protein, vegetables, and flavor. For this dish, in particular, we used , but any type of pasta will do (I’ve also made with Barilla’s Gluten Free Elbows and Collezione Bucatini). Side note: if you want a GF version of this dish, make sure to use the GF pasta.

Ready to give it a go?

Here’s what you do:

Start by bringing 4-6 quarts of salted water to a boil, then add the pasta and cook according to package directions (7-9 minutes or until al dente).

In a separate pot, heat olive oil on medium heat and sauté onion and garlic for about 3 minutes or until fragrant; make sure to stir. Next, add the halved cherry tomatoes and chopped zucchini and cook until soft (about 5-7 minutes). While that’s cooking, mix in 1 tablespoon of Italian seasoning, 1/2 teaspoon of garlic powder and 1/2 teaspoon of onion powder.

Finally, add the diced cherry tomatoes and drained white beans; then add the second half of the spices. Reduce heat and simmer. If you want a vegan version of this dish (as pictured) skip the cheese and let simmer for 5 minutes. If you prefer a cheesy finish, add the chopped mozzarella and cover with lid for about 4 minutes or until the cheese melts. Keep a close eye on the dish during this step so the ingredients at the bottom of the pan don’t burn.

Once the dish is done cooking, mix in the pasta and top her off with fresh chopped basil and salt + crushed red chili flakes to taste. Enjoy!

Have you heard of the Mediterranean eating plan before? Do you make Mediterranean style dishes at home? What are your favs? Let us know in the comments below.

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