Back by popular demand……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 One Pot dinner. Tonight we’re traveling to Greece for 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 sliced chicken. Traveling to Greece couldn’t be easier….or more fabulously delicious!
One Pot Greek Lemon Dill Pasta
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
1/4 cup chopped fresh dill
1 Tbs. lemon zest
1. 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.
2. Bring to a boil over medium-high heat.
3. Boil 10 minutes or until pasta is al dente and a brothy sauce has formed, stirring occasionally.
4. Top with feta, dill and lemon zest.
Makes 4 servings, about 6 cups.
[…] One Pot Greek Lemon Dill Pasta […]