Bring vibrant colors and feel-good flavors to your dinner table with this One Pot Veggie Pasta. It’s a joyful celebration of fresh vegetables, nestled in a tangle of perfectly cooked pasta—all made in just one pot! This dish is a true weeknight hero: minimal cleanup, maximum flavor, and a fantastic way to get your daily dose of veggies. Whether you’re feeding family, entertaining friends, or simply treating yourself, One Pot Veggie Pasta delivers rich taste, silky sauce, and nutrition in every forkful.
Ingredients You’ll Need
Every ingredient in the One Pot Veggie Pasta recipe plays a starring role. From crisp bell peppers to leafy spinach, each bite pops with texture, color, and taste, and together they create a balanced, delicious dish you’ll crave regularly.
- Spaghetti or linguine (12 oz): The backbone of this pasta, perfectly absorbing every flavor as it cooks.
- Olive oil (1 tablespoon): Adds richness to the base and helps sauté the veggies beautifully.
- Garlic, minced (3 cloves): Infuses the dish with an aromatic kick that elevates every other ingredient.
- Red onion, thinly sliced (1 small): Lends a touch of sweetness and gorgeous color contrast.
- Zucchini, sliced into half moons (1): Brings tender crunch and lovely green flecks throughout.
- Red bell pepper, sliced (1): Adds natural sweetness and vibrant color.
- Yellow bell pepper, sliced (1): Offers sunny brightness and another layer of sweet peppery flavor.
- Cherry tomatoes, halved (1 cup): Burst open as they cook, creating juicy pops and a hint of tang.
- Baby spinach (2 cups): Wilts down to add nutrition, color, and that perfect finishing touch.
- Vegetable broth (4 cups): The secret to creating a luscious, silky sauce right in the pot.
- Italian seasoning (1 teaspoon): Brings that “classic pasta” flavor with aromatic herbs.
- Crushed red pepper flakes (1/2 teaspoon, optional): Adds a little fiery zip, only if you like it spicy!
- Salt and black pepper to taste: Essential for bringing out all the flavors; always taste and adjust.
- Grated Parmesan cheese (1/4 cup, plus more for serving): Melts into the pasta for creamy, salty magic.
- Fresh basil for garnish: A fragrant, herby finish that turns every bowl into something special.
How to Make One Pot Veggie Pasta
Step 1: Sauté the Aromatics
Begin by heating olive oil in a large pot or deep skillet over medium heat. Add your minced garlic and sliced red onion, sautéing them for 2 to 3 minutes. The kitchen fills with that irresistible fragrance, promising a delicious meal ahead—the perfect start for One Pot Veggie Pasta.
Step 2: Cook the Colorful Veggies
Next, toss in the sliced zucchini, red bell pepper, yellow bell pepper, and cherry tomatoes. Let them cook together for 3 to 4 minutes, stirring occasionally. As these veggies start to soften, they release sweetness and color that will later melt into your pasta’s silky sauce.
Step 3: Simmer with Broth and Pasta
Pour in the vegetable broth and bring it to a lively boil. Add your uncooked spaghetti or linguine directly to the pot, along with Italian seasoning, optional red pepper flakes, salt, and black pepper. Stir gently to combine, lower the heat, and let it simmer uncovered for about 10 to 12 minutes, stirring often. The magic of One Pot Veggie Pasta is unfolding: the noodles cook right in the broth, soaking up all those savory flavors.
Step 4: Wilt the Greens and Add Cheese
Once your pasta is al dente and most of the liquid has been absorbed, pile in the baby spinach and sprinkle in the grated Parmesan cheese. Stir for another 1 to 2 minutes, just long enough for the spinach to wilt and the cheese to melt into a gorgeous, creamy sauce.
Step 5: Finish and Serve
Remove your pot from the heat. Shower with fresh basil and add extra Parmesan if you wish. Scoop steaming bowls of One Pot Veggie Pasta, and get ready to dig in while it’s warm and luscious.
How to Serve One Pot Veggie Pasta
Garnishes
No bowl of One Pot Veggie Pasta is complete without a final flourish. Try a generous handful of fresh basil or parsley, an extra dusting of Parmesan, or even a few shavings of lemon zest for a hint of brightness. A drizzle of good olive oil amps up the glossy, comforting finish.
Side Dishes
Pair this colorful pasta with crusty garlic bread, a classic Caesar salad, or roasted asparagus for a well-rounded meal. If you’re hungry for extra protein, a side of chickpeas tossed with herbs or a scoop of creamy white beans fits perfectly.
Creative Ways to Present
Set out the pot in the center of the table for a family-style feast, or serve individual portions swirled into shallow bowls. For a fun twist, stuff leftovers into hollowed-out bell peppers, then bake until warm for another take on One Pot Veggie Pasta.
Make Ahead and Storage
Storing Leftovers
Leftover One Pot Veggie Pasta keeps beautifully in an airtight container in the fridge for up to 4 days. Before sealing, let the pasta come to room temperature so it stays fresh and maintains its lovely texture.
Freezing
While fresh is always best, you can freeze this dish if needed. Place cooled pasta in a freezer-safe container, remove excess air, and store for up to 2 months. Keep in mind that the veggies may soften further upon thawing, but the flavors will still shine.
Reheating
To reheat, splash a bit of water or broth into your pasta before covering loosely and warming in the microwave or on the stovetop over medium heat. Stir occasionally until everything is hot and the sauce regains its creamy consistency.
FAQs
Can I use other types of pasta?
Absolutely! While spaghetti and linguine work wonderfully for One Pot Veggie Pasta, penne or fettuccine are also delicious choices. Just remember to adjust cooking time as needed for different shapes.
How can I make this recipe gluten-free?
It’s simple! Swap in your favorite gluten-free spaghetti or linguine. Be sure to check the pasta early, as gluten-free varieties sometimes cook faster or absorb sauce differently.
What other vegetables work well in this dish?
Feel free to mix in mushrooms, broccoli florets, snap peas, or even kale—One Pot Veggie Pasta is endlessly adaptable. Use what’s in season, or whatever you have on hand for a fresh twist each time.
Can I add protein to One Pot Veggie Pasta?
Definitely! Stirring in cooked chickpeas, white beans, or tofu right at the end is a great way to boost protein without fuss. You could also top each serving with a sprinkle of toasted nuts.
Is this pasta kid-friendly?
One Pot Veggie Pasta is a hit with all ages. To appeal to younger eaters, consider leaving out the red pepper flakes and letting each person add their own spice at the table.
Final Thoughts
There’s something incredibly comforting about gathering around the table with a steaming bowl of One Pot Veggie Pasta. The flavors are so fresh, the process is wonderfully simple, and the cleanup is a breeze. Give this recipe a try—you’ll fall in love with how easy and satisfying it is, and it just might become your new go-to weeknight dinner!
Print
One Pot Veggie Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This One Pot Veggie Pasta is a delicious and easy vegetarian meal that comes together quickly in just one pot. Loaded with colorful veggies, flavorful seasonings, and al dente pasta, this dish is perfect for a simple weeknight dinner.
Ingredients
Spaghetti:
- 12 oz spaghetti or linguine
Vegetables:
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- 1 small red onion (thinly sliced)
- 1 zucchini (sliced into half moons)
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 cup cherry tomatoes (halved)
- 2 cups baby spinach
Seasonings:
- 4 cups vegetable broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
Garnish:
- 1/4 cup grated Parmesan cheese (plus more for serving)
- Fresh basil for garnish
Instructions
- Heat the olive oil: In a large pot or deep skillet, heat olive oil over medium heat.
- Sauté aromatics: Add garlic and onion, sauté until fragrant and softened.
- Add vegetables: Stir in zucchini, bell peppers, cherry tomatoes, and cook for a few minutes.
- Add broth and pasta: Pour in vegetable broth, add spaghetti, seasonings, salt, and pepper. Simmer until pasta is al dente.
- Finish dish: Stir in spinach, Parmesan, and cook until spinach wilts. Garnish with basil and extra Parmesan.
Notes
- You can swap in other vegetables like mushrooms, broccoli, or kale.
- Use gluten-free pasta for a gluten-free version.
- Add cooked chickpeas or white beans for extra protein.
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 9 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 6 g
- Protein: 13 g
- Cholesterol: 5 mg
