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–+ servings

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!
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Course: dinner, lunch, meal prep
Cuisine: American, Italian, Mediterranean
Keyword: arugala and lemon pasta, easy pasta recipe, easy recipe, healthy one pot meal, healthy pasta recipe, one pot pasta puttanesca, puttanesca
Prep Time: 10 minutes
Cook Time: 13 minutes
0 minutes
Total Time: 23 minutes
Servings: 8 people
Calories:

Ingredients

  • 1 lb uncooked whole wheat casarecce pasta
  • 2 tbsp extra virgin olive oil
  • 1 cup grape tomatoes sliced in half
  • 1 large chopped zucchini
  • 1/2 cup sliced kalamata olives
  • 2 oz capers
  • 1/2 cup marinara sauce
  • 2 tsp dried thyme
  • 2 tsp herbs de provence
  • 1 tsp kosher salt, more or less to taste
  • 1/2 tsp 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.
  • Next add in tomatoes, chopped zucchini, olives and capers. Pour marinara sauce on top of all of these ingredients and top with thyme, herbs de provence, and salt and 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!

Video