Description
This One Pot Veggie Pasta recipe is a quick and delicious vegetarian meal combining sautéed vegetables, pasta, and aromatic herbs cooked together to create a flavorful, hearty dish perfect for busy weeknights.
Ingredients
Scale
Vegetables and Aromatics
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 1 cup cherry tomatoes, halved
Liquids and Pasta
- 1 cup vegetable broth
- 1 can (14.5 oz) diced tomatoes, with juice
- 8 oz pasta (penne or spaghetti work well)
Seasonings and Toppings
- 1 tsp dried basil
- 1/2 tsp dried oregano
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil or parsley, for garnish
Instructions
- Cook the Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until softened and fragrant. Then add the chopped bell pepper, zucchini, and halved cherry tomatoes, cooking for an additional 3-4 minutes to slightly tenderize the vegetables.
- Add Liquids and Pasta: Stir in the vegetable broth, canned diced tomatoes with their juice, and the uncooked pasta. Season the mixture with dried basil, dried oregano, salt, and pepper. Bring everything to a boil, then reduce the heat to low and cover the pot. Let it simmer for 10-12 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened.
- Finish the Dish: Remove the pot from heat and stir in the grated Parmesan cheese if using. Taste the pasta and adjust seasoning with additional salt and pepper as needed.
- Serve: Garnish the pasta with fresh basil or parsley leaves for a fresh touch, and serve hot for a wholesome, satisfying meal.
Notes
- Use penne, spaghetti, or any pasta shape you prefer; cooking times may vary slightly.
- If vegan, omit the Parmesan cheese or substitute with a plant-based alternative.
- For a more robust flavor, add a pinch of red pepper flakes when sautéing the garlic and onions.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- You can add other vegetables such as mushrooms or spinach based on preference.
