Easy One-Pot Mediterranean Linguini
This super simple, Mediterranean-inspired, dietitian-approved one-pot pasta dish will become a go-to family favorite in no time. You literally just throw all of the ingredients into a pot!
One-pot meals (like this healthy BLT pasta salad, creamy chicken and broccoli pasta or skillet vegetarian Mexican mac and cheese) are a dream come true for busy parents on weeknights, especially when you’re running to and from activities and need a nourishing meal to feed your family (perhaps in shifts). I love this one because it’s SO DARN EASY and it’s a meal that everyone loves. It’s balanced enough as is, but the dietitian in me would probably recommend including a salad or some raw veggies on the side to balance things out.
If you’d like to modify this recipe, you definitely can! You can definitely add more veggies to this dish, or try another protein option like shredded chicken, ground turkey (precooked) or prawns if you like. You can also omit the meat and add grilled tofu or cooked chickpeas at the end if you’re looking for a vegetarian version.
This one-pot pasta dish is dietitian-approved
As a dietitian Mom, I love that this meal is so nutritious and filling, but I also love that it’s delicious and comforting. My mom used to make a similar dish when I was little, so eating it is a bit nostalgic for me. It’s simple flavors often appeal to cautious eaters, but if your little one isn’t quite ready to eat it, don’t worry. They’re still learning!
Offer to separate the tomatoes (or any other little bits that seem to be bothering them) out and put them on a separate plate if necessary. And remember, just because a child rejects a food once, it doesn’t mean that they will again. It just means that they are not quite ready to try them on their own. Make sure that you include a “considerate food” (at least one food that you know your child will accept and eat) at the meal and allow them to explore everything on their own and eat what they’d like.
Enjoy!
Easy One-Pot Mediterranean Linguini
Ingredients
- 3 cups grape tomatoes halved or quartered
- 1 small onion sliced
- 2 cups milk Italian sausage pre-cooked, but into coins and halved
- 20-30 basil leaves
- 2 tsp garlic minced
- salt and pepper to taste
- 1 package of linguini
- 4 cups water
- 1/2 cup pesto sauce
- 1 cup shredded cheese I used a combo of parmesan and mozzarella
Instructions
- Place tomatoes, sausage, onion, basil, dry pasta, water, garlic and salt and pepper into a large (and deep) pan. Cover and bring to a light boil. Turn down to a simmer, remove cover and stir, stirring in pesto. Cook 7-9 minutes until pasta is al dente. Toss pasta with tongs occasionally to keep the pasta from sticking. The liquid will be mostly absorbed when pasta is finished cooking. *you can also wait to add pesto until the end of this step*
- Add cheese and toss to combine. Cheese may clump but will melt into the sauce after a few minutes. Enjoy!
Sarah Remmer, RD, is a registered dietitian and mom of three, specializing in family and pediatric nutrition. She’s the founder of Centred Nutrition Collective and has nearly 20 years of experience helping families feel confident about feeding their kids.
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