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+ servings
Easy Mediterranean Two Pot Pasta (w/ GF & Vegan Options)
Servings: 1 person
  • 4-6 quarts of water
  • 1 teaspoon of salt
  • ½ box of Barilla Linguine
  • ¼ cup of olive oil
  • 1 chopped yellow onion
  • 4 cloves of chopped garlic
  • 2 cups of halved cherry tomatoes
  • 2 zucchini, chopped
  • 2 tablespoons of Italian seasoning, divided
  • 1 teaspoon of garlic powder, divided
  • 1 teaspoon of onion powder, divided
  • 1, 15.5 ounce can of diced tomatoes
  • 1, 15.5 ounce can of white beans
  • Chopped basil
  • Red chili flakes and salt to taste
  • Optional: 6 ounces of fresh mozzarella cheese
  1. 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).
  2. In a separate pot, heat olive oil on medium heat and saute 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.
  3. Finally, add the diced cherry tomatoes and drained white beans; then add the second half of the spices. Reduce heat and simmer.
  4. If you want a vegan version of this dish (as pictureskip 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.
  5. Once 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!