Ingredients
Scale
- 1 pound of whole wheat twisty pasta (casarecce)
- 2 tablespoons of good ol’ extra virgin olive oil
- 1 cup of grape tomatoes (sliced in half)
- 1 large zucchini (chopped)
- 1/2 cup of sliced Kalamata olives
- 2 ounces of capers
- 1/2 cup of marinara sauce
- 2 teaspoons of dried thyme
- 2 teaspoons of herbs de Provence
- 1 teaspoon of kosher salt (adjust to your liking)
- 1/2 teaspoon of ground black pepper
- 4 cups of low-sodium vegetable broth
Instructions
- Toss the whole wheat pasta into a deep pot, and give it a generous drizzle of olive oil. Ensure each noodle is coated well to avoid sticking while cooking.
- Add in those vibrant grape tomatoes, chopped zucchini, olives, and capers. Now, pour the marinara sauce over this medley and sprinkle with thyme, herbs de Provence, salt, and pepper.
- The magic touch: pour in the vegetable broth and give it a good stir. Bring the pot to a boil and let it cook for 9-12 minutes, or until the pasta reaches that perfect al-dente texture.
- Give your creation a final mix, and there you have it—serve it up piping hot! Enjoy your delightful, wholesome, and easy-to-make one-pot wonder!