One Pot Veggie Pasta Recipe
If you’re after a quick, soul-satisfying, and wholesome meal, look no further than One Pot Veggie Pasta. This recipe brilliantly brings together tender pasta, colorful vegetables, bold Italian herbs, and a splash of vegetable broth into a single pot for maximum flavor and minimum fuss. Not only does it save you from a mountain of dishes, it also delivers a harmonious combination of textures and tastes in every bite. Whether you’re a busy weeknight cook or just craving something both comforting and vibrantly fresh, One Pot Veggie Pasta is destined to become one of your reliable go-to favorites.
Ingredients You’ll Need
Part of what makes One Pot Veggie Pasta such a joy is its simplicity. Each ingredient has a delicious purpose, coming together to create a dish that’s hearty, colorful, and naturally full of flavor.
- Pasta (12 ounces, penne, fusilli, or spaghetti): Choose your favorite shape—short noodles capture more sauce, while spaghetti creates a silky, twirl-able final dish.
- Olive oil (1 tablespoon): Adds richness and helps every vegetable turn tender and fragrant.
- Onion (1 small, diced): The foundation for savory flavor—let it get just translucent for the sweetest results.
- Garlic (3 cloves, minced): Nothing adds instant Italian flair like that deep, aromatic kick of fresh garlic.
- Zucchini (1, sliced): Softens beautifully in the broth and soaks up all the lovely seasoning.
- Red bell pepper (1, sliced): Brings bright color, crunch, and subtle sweetness to every forkful.
- Cherry tomatoes (1 cup, halved): These burst into tangy juiciness as they cook—don’t skip them for a lovely sauce.
- Broccoli florets (1 cup): They hold their texture and add a mini “treehouse” of goodness.
- Italian seasoning (1 teaspoon): The signature herbs give this dish its classic “pasta night” aroma.
- Red pepper flakes (1/2 teaspoon, optional): Just a pinch, if you like a little heat mingling with the vegetables.
- Salt and Pepper (to taste): Essential for bringing out all the flavors—taste as you go!
- Vegetable broth (4 cups): Turns into a savory base, infusing the pasta and veggies with extra depth.
- Grated Parmesan cheese (1/4 cup, optional): A salty, creamy finishing touch—use vegan cheese to keep it plant-based.
- Fresh basil or parsley (for garnish): A handful right at the end makes every bowl bright and beautiful.
How to Make One Pot Veggie Pasta
Step 1: Sauté the Aromatics
Begin your One Pot Veggie Pasta adventure by heating the olive oil in a generous pot or deep skillet over medium heat. Once shimmering, add the diced onion and let it cook for 3 to 4 minutes, stirring occasionally until it becomes soft and translucent. This gentle step coaxes out sweetness from the onion, which helps build a rich base. Then stir in your minced garlic and savor that irresistible aroma as it cooks for just a minute—don’t let it burn!
Step 2: Add and Season the Vegetables
Now it’s time for a veggie celebration! Toss in the sliced zucchini, vibrant red bell pepper, cherry tomatoes, and broccoli florets. Sprinkle everything with Italian seasoning, a little red pepper flakes if you like, and a pinch of salt and pepper. Stir everything together, making sure every piece of vegetable gets glossy with oil and seasoning. This is where the magic of One Pot Veggie Pasta really starts to come alive!
Step 3: Cook the Pasta in One Pot
Add your uncooked pasta directly to the pot, pour in that lovely vegetable broth, and bring it all up to a lively boil. Give everything a big stir to nestle the noodles among the vegetables. Once boiling, reduce the heat and let it simmer uncovered for 10 to 12 minutes. Stir now and again to keep the pasta from sticking and to ensure even cooking. Watch as the broth gradually sinks into the noodles, turning into a lush sauce that coats every ingredient.
Step 4: Finish and Serve
When the pasta is tender and most of the liquid is absorbed—though still a little saucy—it’s ready for the finishing touches! Take the pot off the heat and stir in grated Parmesan if you’re using it. Fresh herbs like basil or parsley tossed in at the end lift the dish from comforting to absolutely crave-worthy. Ladle generous portions into bowls and bask in the color and aroma!
How to Serve One Pot Veggie Pasta
Garnishes
A simple topping of fresh basil or parsley brings bursts of color and a fragrant, garden-fresh note. If you want extra decadence, a sprinkle of grated Parmesan or a drizzle of quality olive oil is wonderful. A dash of cracked black pepper or a few more red pepper flakes can add punch for those who love a little heat. With One Pot Veggie Pasta, finishing touches transform every bite.
Side Dishes
This dish is easily a complete meal on its own, but if you’d like to round it out, serve with a side of crusty garlic bread for sopping up any extra sauce. A simple mixed greens salad with a tangy vinaigrette helps balance the richness and adds crunch. For something fun, try roasted chickpeas for a protein kick or a platter of marinated olives.
Creative Ways to Present
One Pot Veggie Pasta looks lovely served straight from the pot at the table—there’s a relaxed, family-style charm to it. For lunchboxes or parties, spoon it into small individual ramekins and top each with an extra sprig of herb. Or try piling it onto a large platter, letting the rainbow of veggies really shine, especially if you add a finishing sprinkle of vegan cheese or toasted seeds for texture.
Make Ahead and Storage
Storing Leftovers
Let leftover One Pot Veggie Pasta cool to room temperature before transferring to an airtight container. It keeps well in the refrigerator for up to 3 days, making it perfect for lunch meal prep or quick weeknight repeats. The flavors often deepen as it sits, so don’t be surprised if day two tastes even better!
Freezing
While fresh is best for the lively texture of the veggies, you can freeze portions of One Pot Veggie Pasta if needed. Place cooled pasta in a freezer-safe container or heavy-duty bag, and store for up to two months. When thawing, the vegetables may soften a bit, but a quick sauté once reheated can revive the dish nicely.
Reheating
To reheat, simply place the pasta in a skillet or saucepan with a splash of extra broth or water so it stays saucy and doesn’t stick. Warm over medium heat, stirring occasionally, until hot throughout. You can also reheat in the microwave—just cover loosely and heat in one-minute bursts until steaming hot. Finish with fresh herbs to bring back the brightness.
FAQs
Can I use gluten-free pasta in One Pot Veggie Pasta?
Yes! Gluten-free pastas work well in this recipe, though cooking times may vary slightly. Just keep an eye on the texture as it simmers and add extra broth if it seems dry before the pasta softens.
What other vegetables can I add?
Feel free to customize with what’s in season or your favorites—think spinach, kale, mushrooms, green peas, or even thinly sliced carrots. The beauty of One Pot Veggie Pasta is its versatility!
Is it possible to make this vegan?
Absolutely! Just skip the Parmesan cheese or use a plant-based alternative for the same creamy finish. All other ingredients are vegan-friendly, so the whole dish adapts easily.
Why cook the pasta directly with the veggies and broth?
Cooking everything together not only saves dishes, it lets the pasta absorb all the savory flavor from the broth and veggies, making the sauce extra silky and coating every bite. It’s a one-pot wonder for a reason!
How do I keep the pasta from sticking while cooking?
Occasional stirring is all you need! Make sure the pasta is continually nudged around in the broth as it cooks. A wide pot also helps keep things moving and prevents clumping.
Final Thoughts
If your busy days call for something comforting, colorful, and wonderfully simple, give One Pot Veggie Pasta a spot in your dinner rotation. Every step is easy, the cleanup is minimal, and the results are restaurant-worthy. I hope this recipe brings as much joy to your kitchen as it has to mine!
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One Pot Veggie Pasta Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This One Pot Veggie Pasta is a quick and flavorful vegetarian pasta dish that is perfect for a simple weeknight dinner. Packed with a variety of colorful vegetables and cooked in a savory broth, this dish is both satisfying and easy to make.
Ingredients
Pasta:
- 12 ounces pasta (penne, fusilli, or spaghetti)
Sauce:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 1 zucchini (sliced)
- 1 red bell pepper (sliced)
- 1 cup cherry tomatoes (halved)
- 1 cup broccoli florets
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 4 cups vegetable broth
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil or parsley for garnish
Instructions
- Sauté Vegetables: In a large pot or deep skillet, heat olive oil over medium heat. Add the onion and sauté until translucent. Stir in the garlic and cook for 1 minute. Add zucchini, bell pepper, cherry tomatoes, and broccoli. Season with Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine.
- Cook Pasta: Add the dry pasta and vegetable broth to the pot. Bring to a boil, then simmer for 10–12 minutes, stirring occasionally, until pasta is tender and liquid is absorbed.
- Finish and Serve: Remove from heat, stir in Parmesan cheese if desired. Garnish with fresh basil or parsley before serving.
Notes
- You can customize the vegetables to your liking, such as adding spinach, mushrooms, or peas.
- For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 6g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 5mg
