Description
This One Pot Veggie Pasta is a flavorful and easy dish packed with colorful vegetables, pasta, and a rich, savory sauce—all cooked in one pot for minimal cleanup! It’s a perfect meal for busy weeknights or a light, vegetarian dinner.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 1 cup cherry tomatoes, halved
- 1 cup vegetable broth
- 1 can (14.5 oz) diced tomatoes, with juice
- 8 oz pasta (penne or spaghetti work well)
- 1 tsp dried basil
- 1/2 tsp dried oregano
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil or parsley, for garnish
Instructions
- Cook the Vegetables: Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing for 2-3 minutes until softened. Add bell pepper, zucchini, and tomatoes, cooking for another 3-4 minutes.
- Add Liquids and Pasta: Stir in vegetable broth, diced tomatoes (with juice), and pasta. Season with basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer, covered, for 10-12 minutes or until pasta is al dente and the sauce has thickened.
- Finish the Dish: Remove from heat and stir in Parmesan cheese, if using. Taste and adjust seasoning with salt and pepper.
- Serve: Garnish with fresh basil or parsley and serve hot.
Notes
- Feel free to add any other vegetables you like, such as spinach, mushrooms, or eggplant.
- If you want a creamy version, stir in a splash of heavy cream or a dollop of ricotta cheese before serving.
- Make it gluten-free by using gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 7g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 5mg