19 One-Pan Mediterranean Spring Dinners for Easy Cooking

Spring brings fresh vegetables and lighter meals that make cooking feel exciting again. These Mediterranean-inspired one-pan dinners capture all those bright flavors while keeping cleanup simple.

Each recipe delivers restaurant-quality results using just one pot, pan, or sheet, making weeknight cooking both delicious and manageable for busy families.

01. Spinach Chard Shakshuka with Feta Cheese

This vibrant green shakshuka swaps traditional tomatoes for leafy greens and creamy feta. Perfect for dinner or weekend brunch with crusty bread for dipping.

Ingredients: 2 tablespoons olive oil, 1 large onion (diced), 3 cloves garlic (minced), 1 jalapeño pepper (seeded and minced), 4 cups fresh spinach, 3 cups Swiss chard (chopped), 1 cup vegetable broth, 6 large eggs, 4 ounces feta cheese (crumbled), salt and pepper to taste.

How To Make Spinach Chard Shakshuka with Feta Cheese

1. Heat olive oil in a large cast-iron skillet over medium heat. Add diced onion and cook for 5 minutes until softened and translucent, stirring occasionally to prevent browning.

2. Stir in minced garlic and jalapeño, cooking for another minute until fragrant. Add spinach and chard in batches, allowing each addition to wilt before adding more greens to the pan.

3. Pour in vegetable broth and simmer for 8-10 minutes until greens are tender and liquid reduces by half. Season with salt and pepper, then create 6 wells in the mixture using a spoon.

4. Crack eggs into each well and scatter crumbled feta around the pan. Cover and cook for 8-12 minutes until egg whites are set but yolks remain slightly runny for the best texture.

02. Spring Vegetable Linguine with Lemon

One-pot pasta magic happens when linguine cooks directly in minimal water with fresh vegetables. The starchy cooking liquid creates a silky sauce that coats every strand perfectly.

Ingredients: 12 ounces linguine pasta, 3½ cups chicken broth, 1 cup cherry tomatoes (halved), 1 cup asparagus (trimmed and cut into 1-inch pieces), ½ cup frozen peas, 2 lemons (zested and juiced), ½ cup Parmesan cheese (grated), 3 tablespoons olive oil, 2 cloves garlic (minced), salt and pepper to taste.

How To Make Spring Vegetable Linguine with Lemon

1. Combine linguine, chicken broth, cherry tomatoes, and minced garlic in a large pot. Bring to a boil over high heat, then reduce to medium-high and cook for 10-12 minutes, stirring frequently to prevent sticking.

2. Add asparagus pieces during the last 4 minutes of cooking time, ensuring they maintain a slight crunch. Stir in frozen peas during the final minute to heat through without overcooking.

3. When pasta is al dente and most liquid has evaporated, remove from heat. Immediately stir in lemon zest, lemon juice, olive oil, and Parmesan cheese until creamy and well combined.

4. Season with salt and pepper to taste, adding more lemon juice if desired for extra brightness. The residual starch creates a natural sauce that clings beautifully to the pasta.

03. Salmon with Sun-Dried Tomato Fennel Couscous

Flaky salmon fillets cook alongside flavorful couscous in this elegant one-skillet dinner. Sun-dried tomato pesto adds rich Mediterranean flavors to both components simultaneously.

Ingredients: 4 salmon fillets (6 ounces each), 1 cup pearl couscous, 1 fennel bulb (diced), 3 tablespoons sun-dried tomato pesto, 2 cups chicken broth, 2 tablespoons olive oil, 1 lemon (cut into wedges), 2 cloves garlic (minced), salt and pepper to taste.

How To Make Salmon with Sun-Dried Tomato Fennel Couscous

1. Season salmon fillets with salt and pepper on both sides. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering and hot.

2. Sear salmon skin-side up for 4 minutes until golden brown, then flip and cook 2 minutes more. Remove salmon to a plate and tent with foil to keep warm.

3. Add diced fennel and garlic to the same skillet, cooking for 3 minutes until softened. Stir in couscous and toast for 1 minute, then add broth and sun-dried tomato pesto.

4. Bring mixture to a boil, then reduce heat and simmer for 8 minutes. Nestle salmon fillets back into the skillet and cook 5 minutes more until fish flakes easily and couscous is tender.

5. Serve immediately with lemon wedges for squeezing over the salmon and couscous for added brightness and Mediterranean flair.

04. Tomato Mozzarella Pesto Crustless Quiche

This fluffy crustless quiche combines classic Caprese flavors in an easy one-dish meal. Perfect for breakfast, lunch, or light dinner served with mixed greens on the side.

Ingredients: 8 large eggs, ½ cup whole milk, 1 cup cherry tomatoes (halved), 6 ounces fresh mozzarella (cubed), 3 tablespoons basil pesto, ¼ cup Parmesan cheese (grated), 2 tablespoons olive oil, 1 small onion (diced), salt and pepper to taste.

How To Make Tomato Mozzarella Pesto Crustless Quiche

1. Preheat oven to 375°F and grease a 9-inch pie dish with olive oil. Heat remaining oil in a small skillet and sauté diced onion for 5 minutes until softened and translucent.

2. Whisk eggs and milk together in a large bowl until well combined. Season with salt and pepper, then stir in cooked onion, pesto, and half the mozzarella cubes.

3. Pour egg mixture into prepared pie dish and arrange cherry tomato halves cut-side up across the surface. Scatter remaining mozzarella cubes and sprinkle with Parmesan cheese.

4. Bake for 35-40 minutes until center is set and top is golden brown. Let cool for 10 minutes before slicing to allow the quiche to firm up for clean cuts.

05. Sheet-Pan Salmon with Crispy Baked Quinoa

Protein-packed salmon and quinoa roast together on two sheet pans for minimal cleanup. The quinoa gets wonderfully crispy while cherry tomatoes burst with concentrated flavor.

Ingredients: 4 salmon fillets (6 ounces each), 2 cups cooked quinoa, 2 cups cherry tomatoes, 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon dried oregano, 2 cloves garlic (minced), ¼ cup fresh parsley (chopped), salt and pepper to taste.

How To Make Sheet-Pan Salmon with Crispy Baked Quinoa

1. Preheat oven to 425°F and line two baking sheets with parchment paper. Spread cooked quinoa on one sheet and drizzle with 1 tablespoon olive oil, tossing to coat evenly.

2. Season salmon fillets with salt, pepper, and oregano. Place on the second baking sheet along with cherry tomatoes, drizzling both with remaining olive oil and minced garlic.

3. Roast quinoa for 15 minutes, then add salmon sheet to oven. Continue cooking both sheets for 12-15 minutes until salmon flakes easily and quinoa is golden and crispy.

4. Remove from oven and immediately drizzle salmon and tomatoes with lemon juice. Fluff quinoa with a fork to release steam and encourage additional crisping as it cools.

5. Serve salmon over crispy quinoa with roasted tomatoes and fresh parsley scattered on top for color and fresh herb flavor.

06. Cheesy Chicken Broccoli Skillet Casserole

This comforting casserole starts on the stovetop and finishes in the oven until bubbly and golden. Serve with a crisp green salad for a complete family meal.

Ingredients: 1½ pounds boneless chicken thighs (cut into bite-sized pieces), 4 cups fresh broccoli florets, 1 cup long-grain white rice, 2 cups chicken broth, 1 cup sharp cheddar cheese (shredded), ½ cup cream cheese, 2 tablespoons olive oil, 1 onion (diced), salt and pepper to taste.

How To Make Cheesy Chicken Broccoli Skillet Casserole

1. Preheat oven to 375°F. Heat olive oil in a large oven-safe skillet over medium-high heat. Season chicken pieces with salt and pepper, then cook for 6-8 minutes until browned on all sides.

2. Add diced onion to the skillet and cook for 3 minutes until softened. Stir in rice and cook for 2 minutes, toasting the grains until they smell nutty and fragrant.

3. Pour in chicken broth and bring to a boil. Add broccoli florets, then reduce heat and simmer for 5 minutes until rice begins to absorb the liquid.

4. Remove from heat and stir in cream cheese until melted and creamy. Top with shredded cheddar cheese and transfer skillet to oven for 20-25 minutes until rice is tender and cheese is golden brown.

07. Pan-Seared Pork Chops with Herb Mushroom Sauce

Thick pork chops get perfectly seared then topped with a rich, creamy mushroom sauce. Fresh herbs add brightness to this restaurant-quality dish made in one skillet.

Ingredients: 4 bone-in pork chops (1-inch thick), 8 ounces mixed mushrooms (sliced), ½ cup heavy cream, ¼ cup white wine, 2 tablespoons fresh thyme, 2 tablespoons butter, 2 tablespoons olive oil, 2 shallots (minced), salt and pepper to taste.

How To Make Pan-Seared Pork Chops with Herb Mushroom Sauce

1. Pat pork chops dry and season generously with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat until shimmering and very hot.

2. Sear pork chops for 4-5 minutes per side until golden brown and internal temperature reaches 145°F. Remove to a plate and tent with foil to rest.

3. Add butter to the same skillet and sauté sliced mushrooms for 5 minutes until golden brown. Add minced shallots and cook 1 minute until fragrant and softened.

4. Pour in white wine to deglaze the pan, scraping up any browned bits. Add cream and fresh thyme, simmering for 3-4 minutes until sauce thickens slightly.

5. Return pork chops to skillet and spoon sauce over top. Simmer 2 minutes more to warm through and allow flavors to meld together beautifully.

08. Creamy Herb Chicken with Mixed Mushrooms

Tender chicken thighs simmer in a rich, creamy mushroom sauce that works with any variety of mushrooms. Serve over egg noodles or mashed potatoes for ultimate comfort.

Ingredients: 6 boneless chicken thighs, 12 ounces mixed mushrooms (sliced), ¾ cup heavy cream, ½ cup chicken broth, ¼ cup white wine, 2 tablespoons fresh herbs (chopped), 2 tablespoons olive oil, 3 cloves garlic (minced), 1 onion (sliced), salt and pepper to taste.

How To Make Creamy Herb Chicken with Mixed Mushrooms

1. Season chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat and brown chicken on both sides, about 4 minutes per side until golden.

2. Remove chicken to a plate. Add sliced onion and mushrooms to the same skillet, cooking for 6-8 minutes until mushrooms release their moisture and become golden brown.

3. Add minced garlic and cook 1 minute until fragrant. Pour in white wine to deglaze, scraping up any browned bits from the bottom of the pan.

4. Stir in chicken broth and heavy cream, bringing mixture to a gentle simmer. Return chicken to skillet and cook for 15-18 minutes until chicken is cooked through.

5. Stir in fresh herbs during the last 2 minutes of cooking. The sauce should be thick enough to coat the back of a spoon when ready to serve.

09. Garlic Shrimp and Broccoli One-Pot

Quick-cooking shrimp and tender broccoli come together in this simple weeknight dinner. Serve over rice or quinoa to soak up the flavorful garlic-infused cooking juices.

Ingredients: 1½ pounds large shrimp (peeled and deveined), 4 cups broccoli florets, 4 cloves garlic (minced), 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon red pepper flakes, ¼ cup fresh parsley (chopped), salt and pepper to taste.

How To Make Garlic Shrimp and Broccoli One-Pot

1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add broccoli florets and cook for 4-5 minutes, stirring occasionally, until bright green and crisp-tender.

2. Push broccoli to one side of the skillet and add remaining oil. Season shrimp with salt and pepper, then add to the empty side of the pan.

3. Cook shrimp for 2 minutes without stirring, then flip and add minced garlic and red pepper flakes to the pan. Cook 2 minutes more until shrimp are pink and cooked through.

4. Remove from heat and immediately stir in lemon juice and fresh parsley. Toss everything together gently to combine and serve immediately while hot.

10. Asian Shrimp Vegetable Soup with Ginger

This colorful, aromatic soup combines fresh vegetables and shiitake mushrooms with succulent shrimp. Light yet satisfying, it makes a perfect lunch that comes together in minutes.

Ingredients: 1 pound medium shrimp (peeled and deveined), 6 cups chicken broth, 4 ounces shiitake mushrooms (sliced), 1 red bell pepper (julienned), 1 cup snap peas, 2 tablespoons fresh ginger (grated), 3 cloves garlic (minced), 2 tablespoons soy sauce, 1 tablespoon sesame oil, 2 green onions (sliced).

How To Make Asian Shrimp Vegetable Soup with Ginger

1. Heat sesame oil in a large pot over medium heat. Add grated ginger and minced garlic, cooking for 1 minute until fragrant and aromatic but not browned.

2. Add chicken broth and soy sauce, bringing mixture to a boil over high heat. Reduce heat to medium and add sliced shiitake mushrooms, simmering for 3 minutes.

3. Stir in bell pepper and snap peas, cooking for 2 minutes until vegetables are crisp-tender and bright in color. Add shrimp during the last 2-3 minutes of cooking.

4. Cook until shrimp turn pink and curl slightly, indicating they’re perfectly cooked through. Ladle into bowls and garnish with sliced green onions for fresh color and mild onion flavor.

11. Hungarian Chicken Paprikash with Mushrooms

This quick one-skillet version of the Hungarian classic features tender chicken in a creamy paprika sauce. Serve over egg noodles with a simple green salad alongside.

Ingredients: 4 boneless chicken breasts (pounded thin), 8 ounces mushrooms (sliced), 1 cup sour cream, 2 tablespoons sweet paprika, 1 cup chicken broth, 2 tablespoons flour, 2 tablespoons butter, 1 large onion (sliced), 2 tablespoons olive oil, salt and pepper to taste.

How To Make Hungarian Chicken Paprikash with Mushrooms

1. Season chicken cutlets with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken for 4 minutes per side until golden brown and cooked through.

2. Remove chicken to a plate and add butter to the skillet. Sauté sliced onion and mushrooms for 6-8 minutes until softened and lightly caramelized around the edges.

3. Sprinkle flour and paprika over vegetables, stirring constantly for 1 minute to cook out the raw flour taste. Gradually whisk in chicken broth to prevent lumps from forming.

4. Bring mixture to a simmer and cook for 3-4 minutes until thickened. Remove from heat and stir in sour cream until smooth and creamy throughout.

5. Return chicken to skillet and simmer gently for 2-3 minutes to warm through and allow flavors to meld. Serve immediately over your favorite egg noodles.

12. Slow-Cooker Three-Cheese Vegetable Lasagna

This easy vegetarian lasagna uses no-boil noodles and jarred sauce for ultimate convenience. Prep everything in the morning and let your slow cooker handle the rest.

Ingredients: 9 no-boil lasagna noodles, 24 ounces marinara sauce, 15 ounces ricotta cheese, 2 cups mozzarella cheese (shredded), ½ cup Parmesan cheese (grated), 2 cups frozen spinach (thawed and drained), 1 zucchini (sliced thin), 1 egg, 2 tablespoons Italian seasoning, cooking spray.

How To Make Slow-Cooker Three-Cheese Vegetable Lasagna

1. Spray slow cooker with cooking spray. Mix ricotta cheese, egg, Italian seasoning, and half the mozzarella in a bowl until well combined and creamy.

2. Spread ⅓ of marinara sauce in bottom of slow cooker. Layer 3 noodles, breaking to fit as needed. Top with half the ricotta mixture and half the spinach.

3. Add another layer of 3 noodles, remaining ricotta mixture, zucchini slices, and ⅓ of remaining sauce. Finish with final 3 noodles and remaining sauce.

4. Sprinkle remaining mozzarella and all Parmesan cheese on top. Cover and cook on low for 4-5 hours until noodles are tender and cheese is melted and bubbly.

5. Let stand 15 minutes before serving to allow layers to set up properly for clean slicing. The residual heat will finish melting the cheese perfectly.

13. Fresh Herb Potato Frittata with Havarti

This hearty potato frittata is packed with fresh herbs and creamy dill havarti cheese. The cast-iron pan creates a golden, crispy bottom crust that adds wonderful texture contrast.

Ingredients: 8 large eggs, 3 medium potatoes (thinly sliced), 6 ounces dill havarti cheese (cubed), ¼ cup fresh dill (chopped), 2 tablespoons fresh chives (chopped), 3 tablespoons olive oil, 1 small onion (diced), ½ cup heavy cream, salt and pepper to taste.

How To Make Fresh Herb Potato Frittata with Havarti

1. Preheat oven to 375°F. Heat olive oil in a 10-inch cast-iron skillet over medium heat. Add sliced potatoes in overlapping layers, cooking for 8-10 minutes until golden brown on the bottom.

2. Add diced onion around the potatoes and cook 3 minutes more until softened. Whisk eggs, cream, salt, and pepper in a large bowl until well combined.

3. Pour egg mixture over potatoes and onions, gently shaking the pan to distribute evenly. Scatter havarti cubes and fresh herbs over the surface without stirring.

4. Cook on stovetop for 3-4 minutes until edges begin to set, then transfer skillet to oven. Bake for 18-22 minutes until center is set and top is lightly golden.

5. Let cool in the pan for 5 minutes before slicing. The frittata will release easily from the well-seasoned cast iron, revealing a beautiful crispy bottom crust.

14. Fifteen-Minute Eggs in Spicy Tomato Sauce

This Italian-inspired dish poaches eggs directly in tangy tomato sauce for a quick, satisfying meal. Serve with crusty bread for sopping up every drop of the flavorful sauce.

Ingredients: 6 large eggs, 2 cups marinara sauce, ¼ cup heavy cream, 2 tablespoons olive oil, 1 onion (diced), 3 cloves garlic (minced), ½ teaspoon red pepper flakes, ¼ cup fresh basil (chopped), ¼ cup Parmesan cheese (grated), salt and pepper to taste.

How To Make Fifteen-Minute Eggs in Spicy Tomato Sauce

1. Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 4 minutes until softened, then stir in garlic and red pepper flakes for 1 minute until fragrant.

2. Pour in marinara sauce and bring to a gentle simmer. Stir in heavy cream and season with salt and pepper, cooking for 3-4 minutes until sauce is heated through.

3. Use a spoon to create 6 wells in the sauce. Crack each egg into a small bowl first, then gently slide into a well to keep yolks intact.

4. Cover skillet and cook for 6-8 minutes until egg whites are set but yolks remain slightly runny. Sprinkle with Parmesan cheese and fresh basil before serving with crusty bread.

15. One-Pot Chicken and Farro with Saffron

Inspired by Spanish arroz con pollo, this hearty dish combines chicken thighs with nutty farro. Warm spices like cumin, saffron, and oregano create complex, satisfying flavors.

Ingredients: 6 bone-in chicken thighs, 1½ cups farro, 3 cups chicken broth, 1 onion (diced), 1 red bell pepper (diced), pinch of saffron threads, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 3 tablespoons olive oil, 3 cloves garlic (minced), salt and pepper to taste.

How To Make One-Pot Chicken and Farro with Saffron

1. Season chicken thighs with salt, pepper, cumin, and oregano. Heat olive oil in a large Dutch oven over medium-high heat and brown chicken skin-side down for 6 minutes until golden.

2. Flip chicken and cook 4 minutes more, then remove to a plate. Add diced onion and bell pepper to the same pot, cooking for 5 minutes until softened.

3. Stir in garlic and farro, toasting the grains for 2 minutes until fragrant. Add chicken broth and saffron threads, bringing mixture to a boil.

4. Nestle chicken thighs back into the pot, cover, and reduce heat to low. Simmer for 35-40 minutes until farro is tender and chicken reaches 165°F internal temperature.

5. Let stand 5 minutes before serving to allow farro to absorb any remaining liquid. The saffron adds beautiful color and subtle floral notes throughout the dish.

16. Greek Sheet-Pan Chicken with Spring Vegetables

This Mediterranean-inspired sheet-pan dinner features crispy coated chicken alongside colorful spring vegetables. A tangy lemon-feta vinaigrette ties all the flavors together beautifully.

Ingredients: 4 boneless chicken breasts, 1 pound asparagus (trimmed), 8 ounces cremini mushrooms (halved), 1 cup cherry tomatoes, ½ cup mayonnaise, ½ cup panko breadcrumbs, ¼ cup feta cheese (crumbled), 2 lemons (juiced), 3 tablespoons olive oil, 2 cloves garlic (minced), salt and pepper to taste.

How To Make Greek Sheet-Pan Chicken with Spring Vegetables

1. Preheat oven to 425°F and line a large baking sheet with parchment paper. Mix mayonnaise with half the garlic, then spread over chicken breasts and coat with panko breadcrumbs.

2. Place coated chicken on one side of the prepared baking sheet. Arrange asparagus, mushrooms, and cherry tomatoes on the remaining space, drizzling vegetables with 2 tablespoons olive oil.

3. Season vegetables with salt and pepper, then roast everything for 20-25 minutes until chicken reaches 165°F and vegetables are tender and lightly caramelized.

4. While chicken cooks, whisk together lemon juice, remaining olive oil, remaining garlic, and crumbled feta to make the vinaigrette.

5. Let chicken rest 5 minutes before slicing. Serve over the roasted vegetables and drizzle with the bright lemon-feta vinaigrette for authentic Greek flavors.

17. Skillet Gnocchi with Shrimp and Fresh Asparagus

Shelf-stable gnocchi cooks directly in the skillet with shrimp, asparagus, and Parmesan cheese. Pair with arugula salad and pinot grigio for an elegant weeknight dinner.

Ingredients: 1 pound shelf-stable gnocchi, 1 pound large shrimp (peeled and deveined), 1 pound asparagus (trimmed and cut into 2-inch pieces), 2 shallots (minced), ¾ cup Parmesan cheese (grated), 2 cups chicken broth, 3 tablespoons olive oil, 2 cloves garlic (minced), salt and pepper to taste.

How To Make Skillet Gnocchi with Shrimp and Fresh Asparagus

1. Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper, then cook for 2 minutes per side until pink and cooked through. Remove to a plate.

2. Add minced shallots to the same skillet and cook for 2 minutes until fragrant. Stir in gnocchi and chicken broth, bringing mixture to a boil.

3. Reduce heat to medium and simmer for 8-10 minutes, stirring occasionally, until gnocchi are tender and most liquid has been absorbed by the pasta.

4. Add asparagus pieces and garlic during the last 3 minutes of cooking time. Return cooked shrimp to the skillet and toss gently to warm through.

5. Remove from heat and stir in grated Parmesan cheese until melted and creamy. Serve immediately while hot with additional cheese on the side if desired.

18. Skillet Pork Chops with Spring Vegetables

This crowd-pleasing one-dish dinner combines bone-in pork chops with classic spring vegetables. The flavors are so satisfying you’ll want this in your regular weeknight rotation.

Ingredients: 4 bone-in pork chops (1-inch thick), 1 cup frozen peas, 1 cup baby carrots, 1 cup pearl onions (peeled), 2 tablespoons olive oil, 2 tablespoons butter, 1 cup chicken broth, 2 tablespoons fresh thyme, 1 tablespoon Dijon mustard, salt and pepper to taste.

How To Make Skillet Pork Chops with Spring Vegetables

1. Season pork chops generously with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat until shimmering and very hot.

2. Sear pork chops for 4-5 minutes per side until golden brown and internal temperature reaches 145°F. Remove to a plate and tent with foil to keep warm.

3. Add butter to the same skillet and sauté pearl onions and carrots for 5 minutes until they begin to caramelize and develop golden brown edges.

4. Stir in chicken broth, Dijon mustard, and fresh thyme, scraping up any browned bits from the bottom of the pan. Add frozen peas during the last 2 minutes.

5. Return pork chops to the skillet and simmer for 2-3 minutes to warm through and allow all flavors to meld together beautifully before serving.

19. Slow-Cooker Vegetable and Pasta Soup

This hearty, diabetes-friendly soup lets your slow cooker do all the work while you’re away. Use vegetable stock instead of chicken broth to make it completely vegetarian.

Ingredients: 1 cup small pasta (like ditalini), 4 cups vegetable broth, 1 can diced tomatoes (14.5 ounces), 2 cups mixed frozen vegetables, 1 onion (diced), 2 carrots (diced), 2 celery stalks (diced), 3 cloves garlic (minced), 2 tablespoons olive oil, 1 teaspoon Italian seasoning, salt and pepper to taste.

How To Make Slow-Cooker Vegetable and Pasta Soup

1. Heat olive oil in a skillet over medium heat and sauté diced onion, carrots, and celery for 5 minutes until softened. Add garlic and cook 1 minute more until fragrant.

2. Transfer sautéed vegetables to slow cooker along with vegetable broth, diced tomatoes with juice, and Italian seasoning. Cover and cook on low for 6 hours.

3. During the last 30 minutes of cooking time, stir in frozen mixed vegetables and small pasta. The pasta will cook perfectly in the hot broth without becoming mushy.

4. Season with salt and pepper to taste before serving. The vegetables should be tender and the pasta perfectly al dente when the cooking time is complete.

Final Thoughts

These Mediterranean-inspired one-pan dinners prove that healthy, flavorful meals don’t require complicated techniques or endless cleanup. Each recipe delivers maximum taste with minimal effort.

From quick weeknight skillets to slow-cooker convenience, these dishes bring the bright flavors of spring to your dinner table every single night.