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
Scale
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
