Meet your new favorite weeknight dinner: One Pot Veggie Pasta. This vibrant, satisfying meal comes together in under half an hour, with just a single pot to wash at the end—every busy cook’s dream! Packed with colorful veggies, tender pasta, and a savory broth that infuses every bite with Italian-inspired flavor, it’s as nourishing as it is delicious. Whether you’re cooking for family, friends, or just yourself, this recipe makes eating more vegetables truly irresistible while keeping things simple and fuss-free.
Ingredients You’ll Need
There’s real magic in how a few humble pantry staples and fresh veggies combine to create such a bright, flavorful dish. Each ingredient has a role to play, lending texture, taste, or an eye-catching pop of color to your One Pot Veggie Pasta.
- Spaghetti or linguine (12 ounces): The backbone of the meal, soaking up the veggie-rich broth and tying all the flavors together.
- Zucchini (1 medium, sliced into half-moons): Adds a subtle sweetness and velvety texture as it cooks alongside the pasta.
- Cherry tomatoes (1 cup, halved): Provide juicy bursts of tangy freshness in every forkful.
- Baby spinach (1 cup): Wilts beautifully, bringing vibrant green color and a light, earthy flavor.
- Red bell pepper (1, sliced): Offers crunch and a hint of fruity sweetness, plus gorgeous color.
- Frozen peas (1/2 cup): Easy and convenient, peas add a touch of sweetness and bright green pops.
- Garlic (3 cloves, minced): Aromatic and deeply flavorful, garlic is the backbone of this Italian-inspired sauce.
- Dried oregano (1/2 teaspoon): Lends a warm, herby backdrop to the dish.
- Dried basil (1/2 teaspoon): Infuses every bite with classic Italian aroma and taste.
- Vegetable broth (4 cups): The secret to a flavorful, nicely sauced pasta—skip the water and go for broth!
- Olive oil (2 tablespoons): Adds richness and helps marry the flavors.
- Salt and black pepper (to taste): Critical for balancing all the flavors—taste and adjust as you go.
- Grated Parmesan cheese (1/4 cup, optional): For a creamy, savory finish right before serving.
- Fresh basil or parsley (for garnish): A finishing touch of freshness that makes the dish feel restaurant-worthy.
How to Make One Pot Veggie Pasta
Step 1: Combine Everything in the Pot
Prepare to marvel at the simplicity! In a large deep skillet or pot, gather your uncooked pasta, all the chopped and sliced vegetables, garlic, dried herbs, and pour in the veggie broth and olive oil. Add a generous pinch of salt and black pepper. The beauty of One Pot Veggie Pasta is that everything cooks together, so the flavors mingle and create a sauce from the vegetable broth as it reduces.
Step 2: Bring to a Boil
Place the pot over medium-high heat and bring the mixture to a rolling boil. Stir occasionally to make sure nothing sticks to the bottom. The aroma at this point is incredible—you’ll smell the fresh garlic and herbs waking up in the broth.
Step 3: Simmer and Stir
Once boiling, reduce the heat to medium. Continue to cook uncovered for 10 to 12 minutes, stirring frequently. This step is crucial! Stirring often ensures the pasta cooks evenly and doesn’t clump together. The liquid will gradually reduce into a light, starchy sauce that coats every strand of pasta as the veggies become perfectly tender.
Step 4: Finish and Serve
When the pasta is just al dente and most of the broth has absorbed, remove the pot from the heat. Toss everything gently to combine. If you like, shower the top with grated Parmesan cheese for a rich, savory burst. Finish by scattering freshly torn basil or parsley over the top for a pop of color and flavor before bringing your One Pot Veggie Pasta to the table.
How to Serve One Pot Veggie Pasta
Garnishes
To really make your One Pot Veggie Pasta shine, don’t skip the garnishes! A final sprinkle of grated Parmesan adds creaminess, while freshly chopped basil or parsley brings brightness and a dash of elegance. You could even add a drizzle of good olive oil or a few chili flakes for a gentle kick if you’re in the mood for something extra.
Side Dishes
This pasta is a wholesome meal all by itself, but it’s wonderful with some simple sides. Think a leafy green salad tossed with vinaigrette, or warm, crusty bread to swipe up every last bit of the silky sauce. If you’re feeling fancy, a plate of marinated olives or roasted vegetables rounds out the spread while keeping things light.
Creative Ways to Present
Elevate your weeknight dinner by serving One Pot Veggie Pasta in big family-style bowls for a rustic feel, or try twirling individual servings with tongs into neat little nests for a dinner party-worthy plate. You can also scatter extra veggies or fresh herbs right on top for a gorgeous, garden-inspired look.
Make Ahead and Storage
Storing Leftovers
Leftovers are one of the best perks of this recipe! Let any extra One Pot Veggie Pasta cool completely, then transfer it to an airtight container. It will keep well in the fridge for up to 3 days and makes a fantastic lunch the next day.
Freezing
If you’d like to stash away some for later, One Pot Veggie Pasta freezes better than you might think. Place cooled portions into freezer-safe containers or zip-top bags. For best texture and flavor, enjoy within 1 month. Thaw overnight in the fridge before reheating.
Reheating
To reheat, add a splash of water or broth to loosen things up, then gently warm the pasta in a pot over low heat or in the microwave, stirring every so often. Just be careful not to overcook, as you want the veggies to stay tender but not mushy.
FAQs
Can I use different vegetables in One Pot Veggie Pasta?
Absolutely! This recipe is endlessly flexible. Feel free to substitute with whatever veggies you have on hand—think mushrooms, asparagus, broccoli, or even kale. Just keep the total quantity similar for the best pasta-to-veggie ratio.
What’s the best kind of pasta for this recipe?
Spaghetti or linguine work beautifully, but you can use penne, fusilli, or any pasta shape you like. Just keep an eye on the cooking time, as shapes may vary in how quickly they become al dente.
How can I make One Pot Veggie Pasta gluten-free?
Simply swap in your favorite gluten-free pasta. Many varieties work well, but check the package instructions and add a bit more broth if needed, as gluten-free pasta can absorb more liquid.
Can I add protein to this dish?
Yes! Add cooked chickpeas, grilled chicken, shrimp, or even tofu right at the end of cooking. It’s a fantastic way to make the meal heartier and boost your protein intake.
Is it okay to make this recipe ahead of time?
Definitely. Cook the pasta as directed, cool slightly, and store in the fridge. The flavors actually deepen as it sits, making leftovers extra tasty. Just reheat with a splash of broth to keep it creamy.
Final Thoughts
If you haven’t tried One Pot Veggie Pasta yet, I can’t recommend it enough. It’s a dish that makes ordinary nights extraordinary, filling your kitchen with mouthwatering aromas and your plate with the colors of the garden. So gather your favorite pasta and veggies, and let this easy recipe bring joy to your table, one delicious bowl at a time!
Print
One Pot Veggie Pasta Recipe
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This one-pot veggie pasta is a simple and flavorful dish that comes together quickly, making it a perfect option for a busy weeknight. Packed with colorful vegetables and cooked in a savory broth, this vegetarian pasta is sure to be a hit with the whole family.
Ingredients
Spaghetti or Linguine:
12 ounces
Zucchini:
1 medium, sliced into half-moons
Cherry Tomatoes:
1 cup, halved
Baby Spinach:
1 cup
Red Bell Pepper:
1, sliced
Frozen Peas:
1/2 cup
Garlic:
3 cloves, minced
Dried Oregano:
1/2 teaspoon
Dried Basil:
1/2 teaspoon
Vegetable Broth:
4 cups
Olive Oil:
2 tablespoons
Salt and Black Pepper:
to taste
Grated Parmesan Cheese (optional):
1/4 cup
Fresh Basil or Parsley:
for garnish
Instructions
- In a large skillet or pot, combine pasta, zucchini, tomatoes, spinach, bell pepper, peas, garlic, oregano, basil, broth, olive oil, salt, and pepper. Bring to a boil.
- Reduce heat to medium, cook uncovered for 10-12 minutes until pasta is al dente and liquid has mostly absorbed.
- Remove from heat, toss gently. Sprinkle with Parmesan, garnish with basil or parsley.
Notes
- Add cooked protein like chicken, shrimp, or chickpeas for extra protein.
- Use whole wheat or gluten-free pasta if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 5mg
