Back to the Dinner Table: One-Pot Mediterranean Linguine {Recipe ReDux}

August is here. The kids have started school. And, the dinner time CRUNCH is on.

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As usual, this month’s Recipe ReDux theme is seasonally fitting: Back to the Dinner Table.

After the hustle and bustle of the holiday/vacation season, August is the time many families get ‘back to routine.’ Show us your favorite recipe to help families get ‘back to the dinner table.’ It might be a favorite family recipe from your childhood that you’ve ReDuxed; or maybe it’s your family’s current favorite. Let’s all gather back at the table!

Pasta is one of my family’s go-to weeknight dinner staples. Everyone likes it, it goes with just about anything and it makes a great leftover lunch. While pasta is usually fairly easy and quick to make, this meal calls for only ONE POT! That means… one pot into which all ingredients go, one pot to watch and one pot to wash. Now, that’s my idea of easy weeknight cooking.

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So simple, tasty and versatile. Start with a whole grain pasta and throw in whatever vegetables and nutritious “convenience foods” you have on hand. I used bagged kale (so I didn’t even have to chop it), a box of crushed tomatoes, frozen garlic cubes, frozen peas (didn’t even thaw them), canned black olives and a can of cannellini beans (although leftover cooked chicken or a can of tuna would work well, too). I topped my helping with some reduced-fat feta cheese for saltiness, so I didn’t even need to add salt. This dish is SUPER SIMPLE and delicious!

One-pot Mediterranean Linguine


  • 1 (25 oz.) box of crushed tomatoes (do not drain)
  • 3-4 cups of water or broth of choice
  • 12 oz. whole wheat linguine (or other favorite whole grain pasta)
  • 1 Tbsp. olive oil
  • 2 cloves garlic, minced or crushed
  • 2 tsp. dried basil or frozen basil cubes
  • 3 cups kale, chopped
  • 1 sweet onion, chopped
  • 1 (15.5 oz.) can of white cannellini beans, drained
  • 1 (2.25-oz.) can of black olives, sliced
  • 2 Tbsp. capers
  • 1-2 tsp. crushed red peppers
  • 4 oz. reduced-fat feta cheese, crumbled
  • Salt and pepper, to taste


  1. In large pot, add tomatoes (in juice) and broth or water. Then add remaining ingredients, except feta cheese. Turn heat to high, bring to boil and continue to stir occasionally to prevent noodles from sticking. As more water or broth, if needed. Cook for 10-12 minutes, or until noodles are tender. Portion into bowls and top with feta cheese. Makes 4 servings.

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PLEASE SHARE: What are your favorite one-pot school night meals? Please share. I’d love to hear from you!

And, please be sure to check out the recipes from my fellow Recipe ReDux’ers. You’re sure to find something mouth-watering (and nutritious!) below.


1 Comment
  1. My kind of dinner in a flash! My kids would love this!