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a serving of Greek spaghetti on a white plate with a fork
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4.93 from 14 votes

One Pot Greek Spaghetti

Loaded with olives, veggies, and plenty of marinara sauce, the bold flavors of this One Pot Greek Spaghetti will transport you right to the islands of Greece! As the name suggests, it comes together in just one pot for an easy weeknight recipe with minimal prep or cleanup!
Prep Time10 minutes
Cook Time14 minutes
Total Time24 minutes
Course: dinner, lunch
Cuisine: American, greek, Italian
Keyword: 15 minute dinner, how to make a one pot pasta, meatless pasta, meatless pasta recipe, one pot meatless spaghetti, one pot pasta, one pot pasta recipe, one pot spaghetti, spaghetti recipe, vegan pasta recipe
Servings: 8 servings
Author: Food Dolls

Equipment

Ingredients

  • 16 ounces uncooked pot sized spaghetti
  • 2 Tablespoons olive oil
  • 1 cup manzanilla green olives stuffed with pimentos drained
  • 1 cup pitted Kalamata olives drained
  • 4 cloves garlic, minced
  • 1 can artichoke hearts drained
  • 1/2 medium red onion, chopped
  • 1 cup cherry tomatoes, halved
  • 8 ounces marinara sauce
  • 1/2 teaspoon sea salt more or less to taste
  • 1/2 teaspoon freshly ground pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 4 cups low-sodium vegetable broth
  • Optional: Italian parsley and feta cheese for garnish

Instructions

  • Place the spaghetti in a large stock pot or dutch oven. Drizzle the olive oil on top.
    16 ounces uncooked pot sized spaghetti, 2 Tablespoons olive oil
  • Add the pitted green olives, pitted Kalamata olives, minced garlic cloves, artichoke hearts, red onions, and tomatoes to the pot.
    1 cup manzanilla green olives stuffed with pimentos, 1 cup pitted Kalamata olives, 4 cloves garlic, minced, 1 can artichoke hearts, 1/2 medium red onion, chopped, 1 cup cherry tomatoes, halved
  • Pour the marinara sauce over the ingredients followed by the salt, pepper, oregano, thyme, and broth. Gently mix the ingredients together to distribute the seasoning.
    8 ounces marinara sauce, 1/2 teaspoon freshly ground pepper, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon sea salt, 4 cups low-sodium vegetable broth
  • Bring the ingredients to a boil over medium-high heat, cover, and reduce the heat to medium-low. Allow the pasta to cook for 11-13 minutes, or until the desired doneness is achieved. Note: Stir at least once halfway through the cooking process to prevent the ingredients from sticking togheter.
  • Garnish with fresh Italian parsley and feta cheese (omit for non-dairy), if desired.
    Optional: Italian parsley and feta cheese for garnish
  • Store in the fridge for 3-5 days.

Video

Nutrition

Serving: 1serving | Calories: 314kcal | Carbohydrates: 49g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 813mg | Potassium: 287mg | Fiber: 4g | Sugar: 4g | Vitamin A: 356IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 2mg