Easy One-Pan Fall Pasta
A quick, healthy, and flavorful one-pan pasta dish perfect for a cozy fall dinner, featuring seasonal vegetables and Mediterranean-inspired herbs.
Ingredients
- 200 g short pasta like penne or fusilli
- 1 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 200 g butternut squash peeled and cubed
- 1 cup cherry tomatoes halved
- 1 tsp dried oregano
- 0.5 tsp dried basil
- 4 cups vegetable broth
- 0.5 cup canned diced tomatoes undrained
- 2 cups fresh spinach
- 0.25 cup feta cheese crumbled (optional)
- to taste salt
- to taste black pepper
Instructions
- Heat olive oil in a large, deep skillet or Dutch oven over medium heat.
- Add diced onion and cook until softened, about 3-4 minutes.
- Stir in minced garlic, butternut squash cubes, cherry tomatoes, dried oregano, and dried basil. Cook for another 2 minutes until fragrant.
- Pour in the vegetable broth and canned diced tomatoes. Bring to a boil.
- Add the dry pasta, stirring to ensure it's submerged. Reduce heat to medium-low, cover, and simmer for 12-15 minutes, or until pasta is al dente and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
- Stir in the fresh spinach until wilted.
- Remove from heat, season with salt and black pepper to taste.
- Serve immediately, garnished with crumbled feta cheese if desired.
Notes
For a heartier meal, add cooked chicken sausage or chickpeas. Feel free to swap butternut squash for sweet potato. Adjust broth quantity if you prefer a saucier or drier pasta. A sprinkle of Parmesan cheese can be used instead of feta.