EASY ONE POT/ONE PAN MEALS | quick, healthy recipes (paleo + plant-based)
Recipes in this Video
Sundried Tomato & Olive Pasta reflects the sun-drenched flavors of the Mediterranean, where preserved ingredients like sundried tomatoes and olives are staples. This dish is a celebration of simplicity and freshness, often enjoyed in Italian households as a quick weeknight meal. Variations abound globally, with many incorporating seasonal vegetables or different types of pasta, making it a versatile favorite.
Ingredients
- ●pasta
- ●sundried tomatoes
- ●black olives
- ●garlic
- ●olive oil
- ●red pepper flakes
- ●fresh basil
- ●parmesan cheese
- ●salt
- ●black pepper
- ●lemon juice
- ●spinach
- ●cherry tomatoes
- ●capers
- ●onion
Instructions
- 1Cook pasta in salted boiling water until al dente; drain and set aside.
- 2Heat olive oil in a large skillet over medium heat until shimmering.
- 3Add chopped onion and sauté until translucent, about 3-4 minutes.
- 4Stir in minced garlic and red pepper flakes; cook until fragrant, about 1 minute.
- 5Add chopped sundried tomatoes and black olives; sauté for 2-3 minutes.
- 6Mix in fresh spinach and halved cherry tomatoes; cook until spinach wilts, about 2 minutes.
- 7Combine cooked pasta with the sautéed mixture; toss to coat evenly.
- 8Season with salt, black pepper, and lemon juice to taste; mix well.
- 9Add fresh basil and toss gently to combine.
- 10Serve topped with grated parmesan cheese.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast adds a cheesy flavor with fewer calories.
sundried tomatoes
Healthier: fresh tomatoes
Cheaper: canned tomatoes
Fresh or canned tomatoes provide a similar flavor profile.
black olives
Healthier: green olives
Cheaper: canned black olives
Green olives are often lower in calories and can be more affordable.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is a cost-effective alternative for sautéing.
Techniques
Equipment
Also Known As
Ingredients
- ●4 boneless, skinless chicken breasts
- ●2 cups baby potatoes, halved
- ●1 cup green beans, trimmed
- ●1 lemon, zested and juiced
- ●3 tbsp olive oil
- ●2 tsp dried oregano
- ●2 tsp dried thyme
- ●4 cloves garlic, minced
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp red pepper flakes (optional)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large bowl, combine the lemon juice, lemon zest, olive oil, oregano, thyme, garlic, salt, black pepper, and red pepper flakes.
- 3Add the chicken breasts to the bowl and coat them well with the marinade. Let it sit for at least 15 minutes.
- 4On a large sheet pan, arrange the halved baby potatoes and green beans.
- 5Place the marinated chicken breasts on the sheet pan with the vegetables.
- 6Drizzle any remaining marinade over the chicken and vegetables.
- 7Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
- 8Remove from the oven and let it rest for 5 minutes before serving.
- 9Serve warm, garnished with fresh herbs if desired.
Equipment
Ingredients
- ●1 cup green or brown lentils
- ●4 cups vegetable broth
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●2 medium carrots, diced
- ●2 celery stalks, diced
- ●1 medium zucchini, diced
- ●1 cup diced tomatoes (canned or fresh)
- ●1 teaspoon dried thyme
- ●1 teaspoon dried basil
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●2 tablespoons olive oil
- ●1 bay leaf
- ●2 cups spinach or kale, chopped
Instructions
- 1Rinse the lentils under cold water and set aside.
- 2In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion is translucent, about 5 minutes.
- 3Add the diced carrots and celery to the pot, and cook for another 5 minutes, stirring occasionally.
- 4Stir in the zucchini and cook for an additional 3 minutes.
- 5Add the rinsed lentils, diced tomatoes, vegetable broth, thyme, basil, salt, pepper, and bay leaf to the pot. Bring to a boil.
- 6Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 30-35 minutes, or until the lentils are tender.
- 7Remove the bay leaf from the soup. Stir in the chopped spinach or kale and cook for another 5 minutes until wilted.
- 8Taste and adjust seasoning if necessary before serving.
- 9Serve hot, garnished with fresh herbs if desired.
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