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Quick One-Pot Vegetable Pasta

A quick and delicious one-pot dish featuring pasta and a vibrant mix of fresh vegetables, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces favorite pasta (penne or fusilli work well)
  • 3 cups vegetable broth
  • 1 bell pepper, diced (any color)
  • 1 zucchini, chopped
  • 2 cups spinach
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Grated Parmesan cheese for serving (optional)

Method
 

Sauté the Vegetables
  1. In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
  2. Stir in the minced garlic, cooking until fragrant (around 30 seconds).
Add the Rest of the Ingredients
  1. Toss in the diced bell pepper, chopped zucchini, and Italian seasoning. Stir for another couple of minutes until the vegetables soften slightly.
Cook the Pasta
  1. Pour in the vegetable broth and bring to a boil. Once boiling, add the pasta. Stir well and return to a boil before reducing heat to medium-low.
Simmer
  1. Simmer uncovered for about 10-12 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.
Add Spinach
  1. Fold in the fresh spinach during the last minute of cooking, allowing it to wilt and integrate with the pasta.
Season and Serve
  1. Taste and adjust seasoning with salt and pepper. Serve warm, topped with grated Parmesan cheese if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water and microwave, or warm on the stovetop. This dish can also be frozen for up to 3 months.