There’s something about a dinner that comes together in one pot that feels like a small triumph on a hectic day. I remember a particular evening when I barely had the energy to plan dinner. The clock was ticking, and the thought of multiple pans was just too much. This one pot veggie pasta saved the night. The moment the garlic and onions started sizzling, the kitchen filled with a cozy aroma that made me pause and breathe a little easier. As the vibrant colors of zucchini, bell peppers, and cherry tomatoes mingled in the pot, it felt like the kind of meal you can trust to be both nourishing and satisfying—even if you’re juggling a dozen other things.
I didn’t time it perfectly; the pasta was just a touch softer than I usually like, but honestly, that made it feel more homely, less like a recipe and more like a meal from someone who just wanted to eat and relax. I stirred in the cheese and fresh parsley, and suddenly, it was dinner—simple, fresh, and full of heart.
Why You’ll Love It
- It’s a one pot wonder, which means less cleanup, and who doesn’t want that after a long day?
- The fresh veggies bring a burst of color and texture, even if you’re not the most patient chopper.
- The sauce is rich and tomatoey but not too heavy—just enough to feel comforting without weighing you down.
- It’s simple—and that’s kind of the point. No fuss, just straightforward, honest ingredients.
- The only catch is that it requires you to keep an eye on the pot so the pasta doesn’t get too mushy, but that’s part of the charm, right?
If you’re worried about picky eaters or picky palates, this dish is flexible enough to sneak in extra veggies or dial back the spice with ease.
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One Pot Veggie Pasta
- Total Time: 30 minutes
- Yield: 4 1x
Description
A quick and easy one pot pasta dish loaded with fresh vegetables and a flavorful tomato sauce, perfect for a healthy weeknight meal.
Ingredients
12 ounces dried penne pasta
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 medium zucchini, diced
1 medium red bell pepper, diced
1 cup cherry tomatoes, halved
4 cups vegetable broth
1 (14-ounce) can diced tomatoes with juice
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the diced zucchini, red bell pepper, and cherry tomatoes to the pot and cook for 3 minutes, stirring occasionally.
Add the dried penne pasta, vegetable broth, diced tomatoes with juice, dried oregano, dried basil, salt, black pepper, and red pepper flakes to the pot. Stir to combine.
Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered for 12-15 minutes, stirring occasionally, until the pasta is cooked and most of the liquid is absorbed.
Remove the pot from heat and stir in the grated Parmesan cheese and chopped fresh parsley.
Serve immediately, garnished with additional Parmesan and parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Kitchen Notes: You don’t need fancy equipment—just a sturdy pot with a lid does the trick. I usually serve this with a simple green salad or some crusty bread to soak up the sauce. If you want to switch things up, try swapping the penne for rigatoni or even fusilli; I haven’t tested all of these, but they should work similarly. For a bit of heat, adding a pinch more red pepper flakes can wake things up without overpowering the fresh flavors. Lastly, stirring in a splash of cream or a dollop of ricotta right before serving can turn this into a little indulgence when you’re in the mood.
FAQ
Can I make this gluten-free? Yes, by using gluten-free pasta, though cooking times may vary slightly.
How long does it keep? Leftovers last about three days in the fridge, and reheating with a splash of broth helps keep it saucy.
Can I add protein? Definitely—grilled chicken, sautéed tofu, or even chickpeas could work well here.
Is it okay to use frozen vegetables? It’s fine in a pinch, but fresh veggies really make the flavor pop.
Give this one pot veggie pasta a try next time you want something easy, vibrant, and genuinely satisfying in one pot. Trust me, there’s a reason it’s become a go-to.