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
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
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 6g
- Sodium: 460mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 5mg
