One Pot Pasta Puttanesca (with whole wheat pasta)
This easy pasta puttanesca is dairy free and completely plant based. It's full of flavor and ready in less than 12 minutes!
Servings: 8 servings
Equipment
Ingredients
- 1 pound uncooked whole wheat casarecce pasta
- 2 Tablespoons extra virgin olive oil
- 1 cup grape tomatoes sliced in half
- 1 large chopped zucchini
- 1/2 cup sliced kalamata olives
- 2 ounces capers
- 1/2 cup marinara sauce
- 2 teaspoons dried thyme
- 2 teaspoons herbs de provence
- 1 teaspoon kosher salt more or less to taste
- 1/2 teaspoon ground black pepper
- 4 cups low-sodium vegetable broth
Instructions
- Add whole wheat casarecce pasta to a deep pot and drizzle with olive oil. Make sure to evenly coat the noodles to make sure they don’t stick while cooking.1 pound uncooked whole wheat casarecce pasta, 2 Tablespoons extra virgin olive oil
- Next add in tomatoes, chopped zucchini, olives, and capers. Pour the marinara sauce on top of all of these ingredients and top with thyme, herbs de provence, salt, and pepper.1 cup grape tomatoes sliced in half, 1 large chopped zucchini, 1/2 cup sliced kalamata olives, 2 ounces capers, 1/2 cup marinara sauce, 2 teaspoons dried thyme, 2 teaspoons herbs de provence, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper
- Lastly, pour in the broth and give the pot a mix. Bring the liquid up to a boil and cook for 9-12 minutes, or until your pasta is al-dente. Give your pasta a final mix and serve it up hot!4 cups low-sodium vegetable broth
Video
Nutrition
Serving: 1serving | Calories: 255kcal | Carbohydrates: 40g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 694mg | Potassium: 166mg | Fiber: 6g | Sugar: 3g | Vitamin A: 333IU | Vitamin C: 9mg | Calcium: 25mg | Iron: 1mg