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A vibrant bowl of One Pot Veggie Pasta featuring cherry tomatoes, zucchini, mushrooms, yellow bell peppers, and fresh basil.
Layla

Hearty One-Pot Veggie Pasta

This incredibly easy and satisfying One-Pot Veggie Pasta brings together vibrant vegetables and tender pasta in a single pot, making cleanup a breeze. It's perfect for a busy weeknight and packed with flavor!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 475
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Olive Oil
  • 1 Yellow Onion medium, chopped
  • 3 cloves Garlic minced
  • 1 Red Bell Pepper medium, chopped
  • 1 Zucchini medium, diced
  • 1 28 oz can Canned Diced Tomatoes undrained
  • 4 cups Vegetable Broth
  • 12 oz Dry Pasta e.g., penne, rotini, or farfalle
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1/2 tsp Red Pepper Flakes optional, for a kick
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper or to taste
  • 5 oz Fresh Spinach baby spinach
  • Parmesan Cheese freshly grated, for serving (optional)
  • Fresh Parsley chopped, for garnish (optional)

Equipment

  • Large Pot or Dutch Oven (5-6 quart)
  • Cutting board
  • Sharp knife
  • Wooden spoon or spatula

Method
 

Preparation
  1. Chop the onion, mince the garlic, chop the bell pepper, and dice the zucchini. Have all ingredients ready to go before you start cooking.
Cooking the Pasta
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté for 3-4 minutes until softened and translucent.
  2. Add minced garlic, chopped red bell pepper, and diced zucchini to the pot. Sauté for another 5-7 minutes, stirring occasionally, until vegetables start to soften slightly.
  3. Pour in the undrained canned diced tomatoes, vegetable broth, and add the dry pasta. Stir in dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Make sure the pasta is mostly submerged in the liquid.
  4. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 15-20 minutes, stirring every 3-4 minutes to prevent the pasta from sticking to the bottom and ensuring even cooking. Cook until the pasta is al dente and most of the liquid has been absorbed.
  5. Remove the pot from the heat. Stir in the fresh baby spinach until it wilts, which should only take 1-2 minutes from the residual heat.
Serving
  1. Taste and adjust seasonings if necessary. Serve hot, garnished with freshly grated Parmesan cheese and chopped fresh parsley, if desired.

Notes

For a creamier texture, stir in 1/4 cup of cream cheese or a splash of heavy cream along with the spinach. If the pasta seems too dry while cooking, add an extra splash of vegetable broth or water. If it's too soupy at the end, let it rest for a few minutes off the heat; the pasta will continue to absorb liquid. Leftovers store well in an airtight container in the refrigerator for up to 3-4 days.