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–+ servings
One Pot Veggie Pasta

Savor Quick One Pot Veggie Pasta That's Bursting with Flavor

Enjoy this One Pot Veggie Pasta that's a quick and healthy dinner option, bursting with vibrant flavors and customizable ingredients.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Avocado oil is a substitute.
  • 1 medium Onion Chopped; shallots can be used.
  • 2 cloves Garlic Minced; fresh is best.
For the Veggies
  • 1 medium Red Bell Pepper Chopped; yellow or orange can be used.
  • 1 medium Yellow Bell Pepper Chopped; any color can be used.
  • 1 medium Zucchini Diced; can substitute with broccoli or mushrooms.
  • 1 cup Cherry Tomatoes Diced; can substitute with diced tomatoes.
  • 2 cups Spinach Leaves Consider kale or Swiss chard for variation.
For the Cooking Liquid
  • 4 cups Vegetable Broth Can substitute with chicken broth.
  • 1 can Canned Diced Tomatoes Fresh tomatoes can be used.
For Seasoning
  • 1 teaspoon Dried Oregano Can use Italian seasoning mix.
  • 1 teaspoon Dried Basil Fresh is preferred.
  • Salt and Pepper Adjust to taste.
For the Pasta
  • 8 ounces Spaghetti or Any Pasta of Choice Gluten-free or whole grain options are also acceptable.
For the Finish
  • 1/2 cup Parmesan Cheese or Vegan Alternative Nutty nutritional yeast is an excellent non-dairy option.
  • Fresh Basil Leaves for Garnish Can swap for parsley or other fresh herbs.

Equipment

  • large pot

Method
 

Cooking Steps
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat until it shimmers, about 1-2 minutes.
  2. Sauté 1 chopped onion for 3-4 minutes until translucent and slightly softened.
  3. Stir in 2 minced cloves of garlic and cook for an additional 1 minute until fragrant.
  4. Add 1 chopped red bell pepper, 1 yellow bell pepper, and 1 diced zucchini; cook for 5-7 minutes until slightly softened.
  5. Pour in 4 cups of vegetable broth and 1 can of diced tomatoes. Bring to a gentle boil.
  6. Sprinkle in 1 teaspoon of dried oregano and 1 teaspoon of dried basil with salt and pepper to taste.
  7. Bring to a high boil, reduce to low simmer, cover, and let simmer for 5-10 minutes.
  8. Add 8 ounces of spaghetti, cover, and cook according to package instructions, about 8-10 minutes.
  9. If pasta absorbs too much liquid, add a splash of vegetable broth.
  10. Fold in 2 cups of fresh spinach and cook for an additional 1-2 minutes until wilted.
  11. Remove from heat, sprinkle with 1/2 cup of Parmesan cheese, and let melt for 1-2 minutes.
  12. Serve warm, garnished with fresh basil leaves.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 55gProtein: 12gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 2200IUVitamin C: 70mgCalcium: 150mgIron: 2mg

Notes

Feel free to customize the recipe by adding your favorite vegetables and spices to make it your own.

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