Travel to Greece with One Pot Greek Lemon Dill Pasta, a pasta flavored with capers, olives and red onion in a buttery tomato broth. Cook everything together in the pot, then sprinkle with fresh dill, lemon and feta cheese for an easy skillet dinner.
Greek Lemon Dill Pasta Recipe
Back by popular demand……the One Pot dinner! One Pot Penne Pomodoro, One Pot Mexicali Bowtie Pasta and One Pot Springtime Pasta Primavera are top favorite recipes here on Swirls and it’s time to give you one more skillet dinner.
Tonight we’re traveling to Greece for a pasta flavored with capers, olives and red onion in a buttery tomato broth. Cook everything together in one pot, then sprinkle with fresh dill, lemon and feta cheese for a Greek pasta dinner. Perfect for Meatless Monday or top with cooked shrimp or sliced chicken for a heartier meal.
And with just one tablespoon of butter per serving, I’m thinking we have a healthy one pot pasta recipe here folks. change out the pasta to whole wheat for even better health benefits.
Traveling to Greece couldn’t be easier or more fabulously delicious!
Ingredients you will need to make this recipe
- bowtie pasta
- water
- diced tomatoes with roasted garlic and onion
- red onion
- butter
- kalamata olives
- capers
- garlic
- dried oregano
- kosher salt
- feta cheese
- fresh dill
- lemon zest
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Travel to Greece with One Pot Greek Lemon Dill Pasta, pasta flavored with capers, olives
and red onion in a buttery tomato broth. Cook everything together in the
pot, sprinkle with fresh dill, lemon and feta cheese. Perfect for Meatless
Monday or top with cooked shrimp or chicken for a hearty meal.
- 8 ounces bowtie pasta
- 2 1/2 cups water
- 1 can (14.5 oz.) diced tomatoes with roasted garlic and onion
- 1 red onion, thinly sliced, 1 cup
- 4 Tbs. butter
- 1/4 cup pitted kalamata olives, halved crosswise
- 2 Tbs. capers
- 1 Tbs. minced garlic, about 3 large cloves
- 1 tsp. dried oregano
- 1 tsp. kosher salt
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh dill
- 1 Tbs. lemon zest
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In pot with tall sides, preferably a non-stick pot, combine pasta, water, tomatoes with their juices, red onion, butter, olives, capers, garlic, oregano and kosher salt.
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Bring to a boil over medium-high heat.
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Boil 10 minutes or until pasta is al dente and a brothy sauce has formed, stirring occasionally.
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Top with feta, dill and lemon zest.
Makes 4 servings, about 6 cups.
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