One-Pot Greek Pasta
Simple to make, simple to clean up! Enjoy the aromatic, mild flavor of fennel bulb in this simple tomato-based pasta dish. Skimp a bit on the olive & feta toppings if you want to lower the price tag. Or, if you’re looking for a meat addition, this dish would be great with sausage or cooked chicken.
- 2 cups vegetable broth
- 1 (8 oz) can tomato sauce
- 1 tsp olive oil
- 2 oz (about 1.5 cups) pasta
- ½ fennel bulb, sliced
- ½ onion, chopped
- 2 cloves garlic, minced
- 1 tsp ea. oregano and basil
- 1 Tbsp balsamic vinegar
- salt & pepper to taste
- ¼ cup kalamata olives
- ¼ cup feta
Instructions:
Mix all ingredients except feta and olive in a pot. Cover and bring to a boil. Remove lid and simmer over medium heat until pasta is finished cooking. Top with kalamata olives and feta and serve.