Growing up in an Italian-American household, pasta was practically a love language. But when life got busy, my grandmother taught me a little secret : “Carry, one pot is enough when you cook with love!”
This One Pot Veggie Pasta is a tribute to those evenings quick, colorful, wholesome, and bursting with flavor, all without the mountain of dishes!
Whether you’re a busy professional, a college student, or just someone who loves an easy, nutritious meal, this recipe will become a weeknight favorite. Let’s dive in!
Table of Contents
Why You’ll Love This One Pot Veggie Pasta
- Quick and easy: Ready in just about 20 minutes.
- Nutritious: Packed with colorful veggies and fiber-rich pasta.
- Minimal cleanup: Only one pot needed!
- Customizable: Swap veggies based on the season or what’s in your fridge.
- Family-friendly: Kids and adults both love it.
If you love the idea of easy dishes bursting with flavor, you’ll also enjoy this garlic parmesan pasta another simple but satisfying meal.
Ingredients You’ll Need
Here’s everything you’ll need for a fresh, hearty pot of veggie pasta:
- 12 oz (340 g) pasta (penne, fusilli, or spaghetti work great)
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 small red onion, thinly sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 3 cups vegetable broth (or water)
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 2 cups baby spinach
- Fresh basil leaves, for garnish
- Grated Parmesan cheese or vegan alternative (optional)
Step-by-Step Instructions
Step 1: Sauté the Aromatics
Heat the olive oil in a large, deep skillet or pot over medium heat.
Add the minced garlic and sliced red onion. Sauté for 2–3 minutes, until fragrant and slightly softened.
Step 2: Add the Vegetables
Add the bell peppers, zucchini, and cherry tomatoes to the pot. Stir everything together and cook for another 2–3 minutes. You want the veggies slightly tender, but still vibrant.
Step 3: Pasta Party
Pour in the dry pasta, vegetable broth, oregano, basil, crushed red pepper flakes, salt, and pepper. Stir well to combine.
Bring the mixture to a boil, then reduce to a simmer. Cover the pot and cook for about 10–12 minutes, stirring occasionally, until the pasta is cooked al dente and most of the liquid is absorbed.
Step 4: Finish with Greens
Stir in the baby spinach and let it wilt into the pasta. Adjust seasoning with more salt and pepper if needed.
Step 5: Serve and Savor
Serve hot, garnished with fresh basil leaves and a sprinkle of Parmesan or your favorite vegan cheese.
Tips for the Perfect One Pot Pasta Every Time
- Use enough liquid: The broth-to-pasta ratio is key. If needed, add a splash more broth while cooking.
- Don’t overcook: Keep a close eye once it simmers. You want tender pasta, not mush!
- Choose sturdy veggies: Soft vegetables like spinach go in at the end; firm veggies like peppers and zucchini go in early.
Delicious Variations to Try
- Add protein: Toss in cooked chickpeas, white beans, or diced grilled chicken for extra protein.
- Spicy kick: Add more crushed red pepper or a dash of hot sauce.
- Creamy version: Stir in a splash of heavy cream or coconut milk before serving.
- Gluten-free: Use your favorite gluten-free pasta; just adjust cooking times as needed.
Why One Pot Meals are a Life Saver
Life is hectic, and who has time for piles of dishes?
One-pot meals like this veggie pasta are not just about convenience , they’re about flavor! As everything cooks together, the pasta soaks up all the herby, garlicky broth, giving every bite a rich, layered taste.
This is comfort food made simple, with zero compromise.
Perfect Pairings: What to Serve With Veggie Pasta
While this one pot veggie pasta is a complete meal by itself, you can pair it with:
- Garlic Bread: Because carbs deserve carbs.
- Simple Salad: A crisp green salad with vinaigrette balances the warmth of the pasta.
- Grilled Vegetables: Double down on the veggie goodness!
Pairing your veggie pasta with a refreshing antipasto salad makes for a full, balanced meal perfect for weeknights or casual gatherings.
Storing and Reheating
- Store: Cool completely and transfer to an airtight container. Store in the fridge for up to 3 days.
- Reheat: Gently warm on the stove with a splash of broth or water to loosen it up.
- Freeze: Not recommended, as pasta can become mushy upon thawing.
For more plant-based inspiration, you might want to explore these delicious vegan lunch recipes perfect to pack along with your leftover pasta.
And for a breakfast treat to start the day strong, don’t miss out on these healthy oat crepes light, nourishing, and oh-so-good!
Frequently Asked Questions: One Pot Veggie Pasta
Can I use gluten-free pasta in this recipe?
Yes, you can! Just be sure to adjust the cooking time slightly, as gluten-free pasta tends to cook faster and may require a bit less liquid. Keep an eye on it and stir occasionally to prevent sticking.
What type of pasta works best in a one pot dish?
Short pastas like penne, rotini, or fusilli work best because they cook evenly and hold sauce well. However, spaghetti or linguine also work—just make sure they’re fully submerged in the liquid for even cooking.
Can I add protein to this one pot pasta?
Absolutely! You can toss in cooked chickpeas, cannellini beans, tofu cubes, or even grilled chicken or shrimp. Add them towards the end of cooking to warm through without overcooking.
Can I make this dish creamy?
Yes! Stir in a splash of heavy cream, half-and-half, or coconut milk right at the end for a creamy version. A spoonful of cream cheese also adds a velvety texture.
What can I use instead of vegetable broth?
Water works in a pinch, but the broth adds flavor. You can also use chicken or mushroom broth for added depth.
Can I use frozen vegetables?
Definitely. Frozen vegetables are convenient and nutritious. Add them straight to the pot—no need to thaw beforehand.
Why is my pasta sticking together or not cooking evenly?
This can happen if there’s not enough liquid or the pasta isn’t stirred often enough. Make sure the pasta is fully submerged and stir occasionally while simmering.
One Pot Veggie Pasta
Equipment
- Large Pot
Ingredients
Main Ingredients
- 12 oz pasta penne, linguine, or spaghetti
- 1 small zucchini sliced
- 1 red bell pepper chopped
- 1 cup cherry tomatoes halved
- 1 cup broccoli florets
- 3 cloves garlic minced
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
Optional Ingredients
- 1/2 cup Parmesan cheese grated
- fresh basil for garnish
Instructions
- In a large pot, combine pasta, zucchini, bell pepper, tomatoes, broccoli, garlic, vegetable broth, olive oil, Italian seasoning, salt, and pepper.
- Bring to a boil over medium-high heat.
- Stir occasionally and cook uncovered until pasta is al dente and most of the liquid is absorbed, about 10–12 minutes.
- Stir in Parmesan if using. Garnish with fresh basil and serve immediately!
Notes
Conclusion: Your New Favorite Weeknight Hero
This One Pot Veggie Pasta proves that you don’t need complicated recipes to create a dinner that’s hearty, healthy, and absolutely mouthwatering.
One pot. Fresh veggies. Big flavor. Minimal dishes.
This is what weeknight dreams are made of.
Let me know if you try this recipe — and what creative spins you put on it! 🌟 I’d love to hear your twists in the comments.
