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
