Curious how I make One Pot Fresh Veggie Pasta that combines colorful tomatoes, zucchini, and bell peppers in a single pan for a 30-minute, low-cleanup weeknight meal?

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I didn’t expect this to become my go to, but Fresh Veggie Pasta totally surprised me. I keep it simple by pairing pasta with zucchini, and somehow the flavors get louder without much fuss.

It’s the kind of dish I turn to when I want something fast that still feels like a real meal. This is my tried and true Dinner For Vegetarians pick after a long day, and I swear you can switch things up depending on what you have, yet it always comes out bright and satisfying.

Save it for nights you need big flavor with small effort.

Ingredients

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Pasta gives carbs for energy, filling, and soaks up sauce like a sponge
Olive oil adds healthy fats and silky mouthfeel boosts tomato flavors a little
Cherry tomatoes bring vitamin C, natural sweetness and bright acidic pop to dish
Zucchini gives fiber and moisture, mild flavor so it blends with everything
Spinach packs iron, vitamins and leafy green umami, wilts quickly into pasta
Fresh basil adds herby brightness, smells amazing and makes each bite fresher
Nutritional yeast gives cheesy savory notes plus B12 for extra nutrition optional
And lemon juice adds bright tang, lifts the whole dish and balances richness

Ingredient Quantities

12 oz (340 g) pasta (penne, linguine or spaghetti)

1 tablespoon extra virgin olive oil

1 medium yellow onion diced

3 garlic cloves minced

2 cups cherry tomatoes halved or about 3 medium tomatoes chopped

1 medium zucchini sliced about 1 1/2 cups

1 red bell pepper diced

4 cups fresh spinach loosely packed

4 cups low sodium vegetable broth

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 teaspoon dried oregano or Italian seasoning

1/4 teaspoon red pepper flakes optional

1/4 cup chopped fresh basil plus extra for garnish

1 tablespoon lemon juice

2 tablespoons nutritional yeast optional for a cheesy note

How to Make this

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1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and cook till soft and translucent, about 4-5 minutes, stirring now and then.

2. Add the minced garlic and cook 30 seconds till fragrant, then toss in the halved cherry tomatoes (or chopped tomatoes), sliced zucchini and diced red bell pepper. Cook 3-4 minutes till tomatoes start to break down.

3. Add 12 oz pasta to the pot and pour in 4 cups low sodium vegetable broth so the pasta is mostly submerged. Sprinkle in 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried oregano (or Italian seasoning) and 1/4 teaspoon red pepper flakes if using. Give it a good stir so nothing sticks.

4. Bring to a boil, then lower heat to a simmer. Cook uncovered, stirring every couple minutes and scraping the bottom, about 10-12 minutes or until pasta is al dente and most of the liquid is absorbed. If it looks too dry before pasta is done add a splash more broth or water.

5. When pasta is almost cooked, stir in the 4 cups loosely packed fresh spinach and let it wilt for 1-2 minutes.

6. Remove pot from heat. Stir in 1/4 cup chopped fresh basil, 1 tablespoon lemon juice and 2 tablespoons nutritional yeast if you want a cheesy note. Taste and adjust salt and pepper.

7. Let the pasta rest 1-2 minutes so the sauce thickens and the flavors meld. If it seems too thick loosen with a little more broth.

8. Serve hot garnished with extra chopped basil and a drizzle of olive oil, and extra red pepper flakes or nutritional yeast if desired.

Equipment Needed

1. Large pot with lid (5 quart or bigger) for cooking the pasta and veggies
2. Wooden spoon or silicone spatula to stir and scrape the bottom
3. Chef’s knife for dicing onion, pepper and chopping zucchini and basil
4. Cutting board
5. Measuring cups and spoons (1 cup, 1/4 cup, tsp)
6. Colander or fine mesh strainer if you need to drain any excess liquid
7. Tongs or a pasta fork for lifting and serving
8. Small bowl and a citrus reamer or fork to juice the lemon

FAQ

Q: Can I use a different type of pasta? A: Yeah, penne linguine or spaghetti all work. If you use long pasta like linguine or spaghetti push it down so it submerges or break it in half, and start checking for doneness a minute or two before the package time so it stays al dente.

Q: My pasta turned out mushy, what went wrong? A: Most times thats from overcooking or too much heat, or stirring too little so some bits stick. Watch the time, keep the pot at a steady simmer and check early, and remember the pasta will keep softening a bit off the heat so stop when it still has a little bite.

Q: I dont have vegetable broth, what can I use instead? A: Use water plus a small bouillon cube or a teaspoon of better than bouillon or extra salt and herbs, or swap in low sodium chicken broth if you dont need it to be vegetarian. Taste and adjust salt before serving.

Q: How do I store and reheat leftovers? A: Refrigerate in an airtight container for 3 to 4 days. Reheat on the stove with a splash of water or broth to loosen the sauce or microwave with a little liquid, freezing is possible but texture might change so only freeze for about a month.

Q: Can I make this gluten free or vegan? A: Yes its already vegan as written, since nutritional yeast is optional and is vegan too. For gluten free use a gluten free pasta and watch the cooking time since GF pasta can cook faster or get mushy faster.

Q: How can I add protein or make it creamier? A: Stir in cooked chickpeas white beans or cubed tofu for protein, or add cooked chicken or sausage if you eat meat. For creaminess try a splash of cream or full fat coconut milk or a couple tablespoons of plant based cream cheese, or stir in extra nutritional yeast for a cheesy vibe.

One Pot Veggie Pasta Recipe Substitutions and Variations

Pasta (12 oz): whole wheat pasta, chickpea or lentil pasta, gluten free rice/quinoa pasta, or zoodles (spiralized zucchini). Note: different pastas need different cook times, and zoodles should go in near the end cause they get soggy fast.
Vegetable broth (4 cups): low sodium chicken broth, water + 1–2 tsp bouillon, mushroom broth, or 1/2 cup white wine + water. Taste and cut back on added salt if you use a salty swap.
Spinach (4 cups): chopped kale (remove stems and cook a bit longer), baby kale, arugula (stir in at the end), Swiss chard, or frozen spinach (thaw and squeeze out excess water).
Nutritional yeast (optional): grated Parmesan or Pecorino, vegan parmesan, or a tsp of miso dissolved in a little hot water for umami. A pinch of lemon zest also helps mimic that bright cheesy note.

Pro Tips

– Taste and tweak the cooking liquid early, dont assume the broth is flavorful enough. If it seems flat add a pinch more salt, a splash of soy sauce or a little miso for umami. Keep an extra 1/2 cup broth or water on standby so you can loosen the pot if it dries out.

– For better texture and color cook the zucchini and peppers a bit separately in a hot pan until they get a little brown on the edges, then fold them in. It adds caramelized flavor and keeps the veg from turning mushy.

– Start tasting the pasta a few minutes before the package time so you catch al dente, not mush. Stir and scrape the bottom often so starch doesnt glue everything together, and add liquid in small splashes if it looks too dry before the pasta is done.

– Finish off off-heat with the lemon, basil and a drizzle of olive oil so those fresh flavors stay bright. If you want a richer, savory finish add nutritional yeast, grated cheese, or a tiny knob of butter, and for leftovers add a splash of broth when reheating so it doesnt clump.

One Pot Veggie Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

Curious how I make One Pot Fresh Veggie Pasta that combines colorful tomatoes, zucchini, and bell peppers in a single pan for a 30-minute, low-cleanup weeknight meal?

Servings

servings

Calories

428

kcal

Equipment: 1. Large pot with lid (5 quart or bigger) for cooking the pasta and veggies
2. Wooden spoon or silicone spatula to stir and scrape the bottom
3. Chef’s knife for dicing onion, pepper and chopping zucchini and basil
4. Cutting board
5. Measuring cups and spoons (1 cup, 1/4 cup, tsp)
6. Colander or fine mesh strainer if you need to drain any excess liquid
7. Tongs or a pasta fork for lifting and serving
8. Small bowl and a citrus reamer or fork to juice the lemon

Ingredients

12 oz (340 g) pasta (penne, linguine or spaghetti)
1 tablespoon extra virgin olive oil
1 medium yellow onion diced
3 garlic cloves minced
2 cups cherry tomatoes halved or about 3 medium tomatoes chopped
1 medium zucchini sliced about 1 1/2 cups
1 red bell pepper diced
4 cups fresh spinach loosely packed
4 cups low sodium vegetable broth
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon dried oregano or Italian seasoning
1/4 teaspoon red pepper flakes optional
1/4 cup chopped fresh basil plus extra for garnish
1 tablespoon lemon juice
2 tablespoons nutritional yeast optional for a cheesy note

Directions

Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and cook till soft and translucent, about 4-5 minutes, stirring now and then.
Add the minced garlic and cook 30 seconds till fragrant, then toss in the halved cherry tomatoes (or chopped tomatoes), sliced zucchini and diced red bell pepper. Cook 3-4 minutes till tomatoes start to break down.
Add 12 oz pasta to the pot and pour in 4 cups low sodium vegetable broth so the pasta is mostly submerged. Sprinkle in 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried oregano (or Italian seasoning) and 1/4 teaspoon red pepper flakes if using. Give it a good stir so nothing sticks.
Bring to a boil, then lower heat to a simmer. Cook uncovered, stirring every couple minutes and scraping the bottom, about 10-12 minutes or until pasta is al dente and most of the liquid is absorbed. If it looks too dry before pasta is done add a splash more broth or water.
When pasta is almost cooked, stir in the 4 cups loosely packed fresh spinach and let it wilt for 1-2 minutes.
Remove pot from heat. Stir in 1/4 cup chopped fresh basil, 1 tablespoon lemon juice and 2 tablespoons nutritional yeast if you want a cheesy note. Taste and adjust salt and pepper.
Let the pasta rest 1-2 minutes so the sauce thickens and the flavors meld. If it seems too thick loosen with a little more broth.
Serve hot garnished with extra chopped basil and a drizzle of olive oil, and extra red pepper flakes or nutritional yeast if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.