This easy one pot veggie pasta is your perfect weeknight dinner!
The entire meal is cooked in one large pot so it makes for a quick dinner and clean-up.
Packed with veggies, pasta and parmesan cheese, it’s a tasty dish that everyone will love.Fall is in the air and that means back to school; back to routine; and, back to quick weeknight dinners.
This one pot pasta is just that – easy and quick!
Plus, it’s packed with vegetables that are just in season as we go from warmer to cooler temperatures.
What’s in this one pot veggie pasta
Vegetables: Zucchini, yellow squash, red pepper, onions and tomatoes are the stars of this dish.
Seasoning: Garlic, salt, pepper and dried oregano amp up the flavour.
Liquids: Water or vegetable broth plus milk to add a bit of creaminess.
Pasta: Use spaghetti in this recipe.
Parmesan Cheese: Adds to the creaminess of the recipe.
Fresh Basil: The most lovely garnish which goes well with all the vegetables.
It’s truly a one pot meal that the whole family will love.
And, you can easily substitute for some other vegetables that suit your tastes. Check out the notes in the recipe for how-to.
How to make a one pot pasta
- Sauté the vegetables to build flavour
- Add in garlic and seasonings
- Add in water or broth, milk and bring to a boil.
- Add in spaghetti noodles, stir once noodles soften a bit and then cook.
- Finish with fresh tomatoes, basil and parmesan cheese.
Easy One Pot Veggie Pasta
This easy one pot pasta combines pasta, veggies and parmesan cheese, all cooked in just one pot! Make it for the perfect weeknight dinner.
- 2 tbsp extra virgin olive oil
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 2 small zucchini and/or yellow squash, cut into half-moons
- 1 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 340-350 g dried pasta (spaghetti) about 3/4 lb of pasta
- 3 1/2 cups water or vegetable broth
- 1/2 cup milk
- ground pepper
- zest from one lemon
- 1 cup grape or cherry tomatoes, cut in half
- 3/4 cup shredded parmesan cheese
- fresh basil for garnish
To a large pot or pan with high sides add 2 tbsp olive oil and bring to medium heat. Once the pot is hot, add the onions and cook stirring often until softened, 3-5 minutes.
Add the minced garlic, red pepper slices, zucchini and/or yellow squash, dried oregano, salt and a pinch of ground pepper. Cook for 5 minutes, stirring occasionally.
Next add the water or vegetable broth, milk and spaghetti. Bring to a boil and once boiling, the spaghetti noodles should have softenend slightly so you can stir them into the pot entirely.
Once boiling, turn the heat to medium-low and keep at a simmer and cook the pasta for about 10 minutes. Stir about every 2 minutes to keep the pasta from sitcking to the bottom of the pot. (Note: Cooking times will vary based on the brand of pasta used. Start checking the pasta for doneness based on the cook time on the pasta package).
If you find your pasta is not quite done yet and there isn't much liquid left, add 1/2 cup more water or broth at a time and keep cooking until done. There should be minimal liquid left once done.
Once done, turn off the heat and stir in the lemon zest, tomatoes and parmesan cheese. Top with fresh basil and serve!
*Instead of zucchini or yellow squash, add in 1-2 cups of defrosted frozen peas or corn or fresh spinach towards the end of the cooking time.
*Want a more tomato-forward pasta? Double the tomatoes and omit the zucchini.
This one pot veggie pasta is the ultimate cozy weeknight meal.
Having the noodles simmer together with all of the veggies in the pot allows for serious flavour. And, while the pasta cooks it releases some starch which gives you a lovely creamy sauce that isn’t too rich.
I would totally consider serving this one pot pasta at a dinner party too; especially since you don’t have to spend a ton of time cooking. I bet it would be a crowd-pleaser!
More one pot meals to love from the blog:
Until the next cooking adventure,