Best One-Pot Mediterranean Pasta

Start by heating the olive oil in a large pot over medium heat, a good quality olive oil can make a big difference to the final dish. Add the onion and sauté until it becomes translucent,-about 4 to 5 minutes. Add the minced garlic and sauté until it releases its aroma, usually takes just a minute.

Ramp up the flavor by tossing the cherry tomatoes and Kalamata olives into your pot and cooking for another 5 minutes, until the tomatoes just start to burst, releasing their sweet juices.

Pour in your vegetable broth and bring it to boil. Once boiling, carefully add your fettuccine to the pot, submerging it fully in the broth. A tip here: break your pasta in half if your pot isn't wide enough to accommodate the full length of the noodles.

Let your pasta cook until it becomes tender, about 12 minutes, stirring occasionally to prevent any sticking.

You're nearly there - add your chopped spinach and cook for an additional 2 minutes, just until the spinach wilts.

Lastly, sprinkle in your crumbled feta cheese and parsley, give everything a good stir, and season with salt and black pepper to taste. The feta adds a creamy, tangy element that really elevates the dish, but be careful with the salt - feta is already quite salty, so you'll want to adjust your seasoning accordingly.

Serve hot and enjoy this easy yet tasty one-pot masterpiece.