If you’re looking for a comforting, exciting meal that comes together in just one pan, this One Pot Veggie Pasta delivers everything you’re craving. It’s loaded with colorful vegetables, perfectly cooked pasta, and heaps of flavor, all mingling together in a savory tomato broth. The best part? There’s practically no cleanup, and you’ll have a warm, nourishing dinner on the table in about half an hour. Whether you’re a seasoned home cook or just trying your hand at a weeknight dinner, this One Pot Veggie Pasta is about to become your new favorite go-to recipe.

One Pot Veggie Pasta Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this One Pot Veggie Pasta pulls its weight, bringing depth, freshness, and cozy vibes to the finished dish. Here’s what you’ll need and a quick tip for each item to help you along the way:

Pasta: Choose something robust like penne or fusilli so it holds up and soaks up all the lovely sauce.
Olive oil: Use a good-quality olive oil for the best flavor when sautéing your veggies.
Onion: Dicing your onion finely helps it melt right into the sauce and build a sweet, savory base.
Garlic: Fresh minced garlic gives a punchy aroma—don’t skip this one!
Zucchini: Adds a tender bite and soaks up the herby tomato sauce beautifully.
Red bell pepper: Opt for a bright, crisp pepper to add color and a sweet, mild crunch.
Cherry tomatoes: Halved and tossed in, these burst and add pockets of juicy brightness.
Vegetable broth: The liquid gold that cooks the pasta and helps form a silky sauce.
Tomato sauce: Velvety and rich, it’s the backbone of the pasta’s flavor.
Dried Italian seasoning: A dash brings in those classic Mediterranean notes.
Red pepper flakes (optional): Only if you want a subtle heat—adjust to your liking.
Salt and black pepper: Essential for seasoning every layer as you cook.
Fresh spinach: Tossed in at the end for a pop of color and nutrition.
Grated Parmesan cheese (optional): For a salty, creamy finish; swap for a dairy-free option, if you prefer.
Fresh basil: Sprinkle on top to make every bite sing with garden brightness.

How to Make One Pot Veggie Pasta

Step 1: Sauté Onions and Garlic

Grab your biggest pot or a deep skillet, heat that olive oil over medium, and let your diced onion and minced garlic sizzle for 2 to 3 minutes. You’ll know it’s right when the fragrance fills your kitchen and the onions turn soft and translucent—this is how you start building serious flavor.

Step 2: Add the Vegetables

Next, toss in your zucchini, chopped red bell pepper, and cherry tomatoes. Give everything a good stir and let it cook for another 4 to 5 minutes. The veggies should begin to soften, and some of the cherry tomatoes might even start to burst and release their juices—yum!

Step 3: Add Pasta, Broth, and Sauce

Pour in your favorite pasta, the vegetable broth, and tomato sauce. Sprinkle over your Italian seasoning, red pepper flakes if you like a little heat, plus salt and black pepper. Mix everything together well so the pasta is mostly submerged in the liquid. Bring to a lively boil, stirring occasionally.

Step 4: Simmer to Perfect Tenderness

Reduce the heat, cover your pot, and let the whole thing simmer quietly for 10 to 12 minutes. Every so often, give it a gentle stir to keep the pasta from sticking to the bottom. When the pasta is perfectly al dente and most of the liquid is absorbed, you’re ready for the final touches.

Step 5: Wilt the Spinach and Finish

Stir in your two big handfuls of fresh spinach. It’ll seem like a lot at first, but in just a minute or so, it’ll wilt down into the warm pasta. Remove the pot from the heat. Top with grated Parmesan cheese and as much fresh basil as your heart desires. That’s it—One Pot Veggie Pasta perfection in every bite!

How to Serve One Pot Veggie Pasta

Garnishes

This pasta practically begs for a sprinkle of extra Parmesan, a scattering of torn fresh basil, or even a drizzle of good olive oil. A few cracks of black pepper on top just before serving bring all the flavors together.

Side Dishes

While One Pot Veggie Pasta is filling on its own, it’s lovely alongside a crisp green salad or some fresh, crusty bread to soak up every bit of sauce. If you want to round things out, a side of roasted broccoli or a bowl of marinated olives makes a great addition.

Creative Ways to Present

Try serving your pasta in shallow bowls, family-style in the center of the table, or even pile it onto a big platter showered with basil and cheese. For a playful touch, you could also serve it in individual ramekins topped with a little cheese and briefly broiled for an irresistible bubbly top.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, let the pasta cool completely before transferring it to an airtight container. Stored in the fridge, One Pot Veggie Pasta will stay fresh and tasty for up to three days. The flavors actually meld together even more as it sits!

Freezing

While pasta dishes with lots of vegetables can sometimes go a little soft after freezing, you can absolutely freeze your One Pot Veggie Pasta if needed. Place cooled portions in freezer-safe containers or bags, remove as much air as possible, and freeze for up to two months. Just be aware that the texture of the veggies might change a bit after thawing.

Reheating

To reheat, pop the pasta in a saucepan on the stove over medium-low heat with a splash of water or broth to loosen it up. Alternatively, microwave in a covered dish, stirring every minute until heated through. Top with fresh basil or cheese to revive that just-cooked magic.

FAQs

Can I use a different pasta shape?

Absolutely! One Pot Veggie Pasta works with almost any short pasta—try rotini, farfalle, or even shells. Just watch the cooking time, as some shapes will take a couple of minutes longer or shorter to reach that perfect tenderness.

Can I make this recipe gluten-free?

Yes, it’s super simple to swap with your favorite gluten-free pasta. Just keep an eye on the texture as gluten-free varieties can soften more quickly—start checking doneness a few minutes early.

How can I make it vegan?

This recipe is vegetarian by default, but to make fully vegan One Pot Veggie Pasta, leave out the Parmesan cheese or use your favorite plant-based shredded cheese for a dairy-free option. The result is just as satisfying and flavorful.

What other veggies can I add?

The beauty of this dish is how flexible it is. Feel free to sub in mushrooms, broccoli florets, kale, or even peas—just adjust the timing so everything cooks to your liking. Use what’s in season or whatever you have in the fridge.

Can I prep this dish ahead of time?

Definitely! You can chop your veggies up to a day ahead and even measure out the broth and spices. When dinnertime rolls around, dinner will come together in record speed with minimal effort.

Final Thoughts

I can’t recommend this One Pot Veggie Pasta enough for those busy nights or anytime you want to treat yourself to something comforting, colorful, and truly satisfying. Give it a whirl—chances are, it’ll earn a permanent spot in your weeknight dinner rotation!

One Pot Veggie Pasta Recipe

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4.6 from 29 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This One Pot Veggie Pasta is a quick and easy vegetarian meal packed with colorful vegetables, hearty pasta, and flavorful herbs. It’s a perfect dish for a busy weeknight dinner.

Ingredients

Scale

Pasta:

12 oz pasta (such as penne or fusilli)

Vegetables:

1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 zucchini, chopped
1 red bell pepper, chopped
1 cup cherry tomatoes, halved
2 cups fresh spinach

Sauce:

1 1/2 cups vegetable broth
1 cup tomato sauce

Seasonings and Garnish:

1 teaspoon dried Italian seasoning
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
1/4 cup grated Parmesan cheese (optional)
Chopped fresh basil for garnish

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Instructions

Sauté Aromatics: In a large pot or deep skillet, heat olive oil over medium heat. Add the onion and garlic, sauté for 2–3 minutes until fragrant.
Add Vegetables: Stir in the zucchini, bell pepper, and cherry tomatoes, and cook for another 4–5 minutes until slightly softened.
Cook Pasta: Add the pasta, vegetable broth, tomato sauce, Italian seasoning, red pepper flakes (if using), salt, and pepper. Bring to a boil, then simmer, cover, and cook for 10–12 minutes until pasta is tender.
Finish Dish: Stir in the fresh spinach and cook for 1–2 minutes until wilted. Remove from heat and sprinkle with Parmesan cheese and fresh basil. Serve warm.

Notes

You can swap in other veggies like mushrooms, broccoli, or kale based on what you have.
Use gluten-free pasta to make this dish gluten-free.
For a vegan version, skip the Parmesan or use a dairy-free alternative.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American