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–+ servings
One Pan Veggie Pasta

Discover the ease of One Pan Veggie Pasta your new weeknight dinner hero with minimal cleanup and endless veggie combinations
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 12 oz dried pasta (penne, fusilli, or farfalle)
  • 2 cups cherry tomatoes, halved
  • 1 medium zucchini, sliced
  • 1 large red bell pepper, chopped
  • 1 handful baby spinach
  • 4 cups vegetable broth
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • pinch red pepper flakes (optional)

Equipment

  • Large deep skillet
  • Cutting board
  • Wooden spoon or spatula
  • Sharp knife
  • Measuring cups and spoons

Method
 

  1. Prep the vegetables by washing and chopping them into bite-sized pieces.
  2. Heat a large skillet over medium heat and add olive oil.
  3. Add minced garlic to the skillet and cook until fragrant, about 30 seconds.
  4. Add the dried pasta, chopped vegetables, and pour in the vegetable broth, ensuring the liquid covers the pasta and veggies.
  5. Season with salt, black pepper, and red pepper flakes (if using). Stir well.
  6. Turn the heat to medium-high and bring to a boil.
  7. Reduce the heat to medium-low to maintain a gentle simmer, stirring every 2-3 minutes to prevent sticking.
  8. Cook for 15-18 minutes, checking the pasta for doneness according to the package directions.
  9. If the liquid is low before the pasta is fully cooked, add more broth or water as needed.
  10. When the pasta is al dente and there's still some liquid, remove from heat.
  11. Stir in fresh herbs, lemon juice, and cheese (if using), adjusting seasoning as necessary.
  12. Serve straight from the pan or transfer to a serving bowl.

Nutrition

Calories: 350kcalCarbohydrates: 60gProtein: 12gFat: 5gSaturated Fat: 1gMonounsaturated Fat: 1gSodium: 700mgPotassium: 800mgFiber: 6gSugar: 3gVitamin A: 1200IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

Feel free to customize the vegetable mix based on what you have on hand or what's in season. Add proteins like chickpeas or cooked chicken for a heartier meal. This recipe works well with gluten-free pasta; just adjust cooking times accordingly. Store leftovers in an airtight container in the fridge for up to four days; reheating with a splash of liquid can restore creaminess.
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