This Vegetable Pasta – One Pot! recipe is the ultimate weeknight lifesaver. Everything cooks together in a single pot for maximum flavor, minimal cleanup, and perfectly tender pasta infused with a rich tomato and vegetable sauce.
Why You’ll Love This Recipe
- Made entirely in one pot
- Loaded with colorful vegetables
- Customizable with or without cheese
- Family-friendly and budget-friendly
- Perfect for busy nights and meal prep
- A reliable one pot vegetable pasta recipe
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 2 zucchinis, halved lengthwise and sliced
- 1 red bell pepper, halved and sliced
- 1 cup corn (frozen or canned)
- 1 broccoli, cut into bite-size florets
- 250 g (½ lb) ziti or penne pasta
- 800 g (28 oz) crushed tomatoes
- 1½ cups vegetable or chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon Italian herb mix
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes (adjust to taste)
- 1½ teaspoons salt
- ½ teaspoon black pepper
Optional
- 1½ cups shredded cheese (cheddar, Monterey Jack, or similar)
To Serve
- Finely chopped parsley
- Grated parmesan (if not using shredded cheese)
Instructions
- Heat olive oil in a large pot over medium heat. Add garlic and onion and cook for 3–4 minutes until soft and fragrant.
- Increase heat to medium-high. Add zucchini and bell pepper; cook for 1½ minutes.
- Add crushed tomatoes, broth, tomato paste, herbs, garlic powder, chili flakes, salt, and pepper. Stir well.
- When the liquid begins to bubble, reduce heat to medium. Add pasta and stir.
- Top with broccoli, pushing it slightly into the liquid.
- Cover and cook for 5 minutes.
- Remove lid and cook another 3–4 minutes, stirring frequently, until pasta is almost tender and liquid is mostly absorbed.
- Stir in half the cheese if using. Adjust seasoning.
- Sprinkle remaining cheese on top, cover, and let sit 1 minute until melted.
- Garnish with parsley and serve immediately.
Tips & Tricks
- Stir frequently to prevent pasta sticking
- Cut vegetables evenly for consistent cooking
- Add spinach or peas at the end for extra greens
- Transfer leftovers out of the pot to prevent overcooking
Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–5 servings
- Category: Main Dish
- Method: One Pot
- Cuisine: Italian-Inspired
- Difficulty: Easy
- Dietary Notes: Vegetarian, halal-friendly
Notes
- Use whole-wheat or high-protein pasta if desired
- For vegan version, skip cheese or use dairy-free cheese
- Add mushrooms for deeper umami flavor
Nutrition (Approximate per serving)
- Calories: 390
- Protein: 15g
- Carbohydrates: 55g
- Fat: 12g
FAQ
Can I make this vegan?
Yes, simply omit the cheese or use plant-based cheese.
What pasta works best?
Short pasta like penne, ziti, or fusilli works best.
Can I use frozen vegetables?
Yes, frozen vegetables work well and save prep time.
Does this reheat well?
Yes, but add a splash of water or broth when reheating.
Storage
- Refrigerator: Up to 4 days
- Freezer: Up to 2 months
- Reheating: Stovetop or microwave with added liquid
Similar Recipes
Vegetable Pasta – One Pot!
One pot vegetable pasta is an easy vegetarian meal made with pasta, vegetables, and tomato sauce cooked together for maximum flavor.
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1 onion finely chopped
- 2 zucchinis halved lengthwise and sliced
- 1 red bell pepper halved and sliced
- 1 cup corn frozen or canned
- 1 broccoli cut into bite-size florets
- 250 g ½ lb ziti or penne pasta
- 800 g 28 oz crushed tomatoes
- 1½ cups vegetable or chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon Italian herb mix
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes adjust to taste
- 1½ teaspoons salt
- ½ teaspoon black pepper
Optional
- 1½ cups shredded cheese cheddar, Monterey Jack, or similar
To Serve
- Finely chopped parsley
- Grated parmesan if not using shredded cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add garlic and onion and cook for 3–4 minutes until soft and fragrant.
- Increase heat to medium-high. Add zucchini and bell pepper; cook for 1½ minutes.
- Add crushed tomatoes, broth, tomato paste, herbs, garlic powder, chili flakes, salt, and pepper. Stir well.
- When the liquid begins to bubble, reduce heat to medium. Add pasta and stir.
- Top with broccoli, pushing it slightly into the liquid.
- Cover and cook for 5 minutes.
- Remove lid and cook another 3–4 minutes, stirring frequently, until pasta is almost tender and liquid is mostly absorbed.
- Stir in half the cheese if using. Adjust seasoning.
- Sprinkle remaining cheese on top, cover, and let sit 1 minute until melted.
- Garnish with parsley and serve immediately.
Notes
- Use whole-wheat or high-protein pasta if desired
Conclusion
This Vegetable Pasta – One Pot! recipe delivers bold flavor, vibrant vegetables, and unbeatable convenience. With minimal cleanup and maximum comfort, it’s the kind of recipe you’ll return to again and again.