One-Pan Veggie Pasta

After a long day, the last thing anyone wants is a complicated, multi-pot, towering pile of dishes to clean. That’s where this One-Pan Veggie Pasta recipe truly shines! My family, always eager for a comforting pasta dish, was initially skeptical about the “one-pan” claim. But let me tell you, the aroma that filled the kitchen as everything simmered together was enough to win them over. And the taste? Absolutely divine! The pasta cooks perfectly al dente right in the flavorful vegetable broth, absorbing all the deliciousness from the vibrant veggies. It’s become a weeknight staple in our house – quick, healthy, and minimal cleanup. If you’re looking for a fuss-free, veggie-packed meal that’s bursting with flavor, look no further. This recipe is a game-changer!

Ingredients

• Pasta: 1 pound of pasta (penne, rotini, fusilli, or your favorite short pasta). Short pasta shapes work best as they cook evenly in one pan. Whole wheat or regular pasta both work beautifully.
• Vegetable Broth: 4 cups of low-sodium vegetable broth. This is the cooking liquid for the pasta and infuses it with flavor. Low sodium is preferred to control the salt level.
• Diced Tomatoes: 1 (14.5 ounce) can of diced tomatoes, undrained. Adds acidity and moisture to the dish. Undrained tomatoes provide extra liquid and flavor.
• Onion: 1 medium yellow onion, chopped. Forms the aromatic base of the dish, adding a savory sweetness.
• Bell Peppers: 2 bell peppers (any color), chopped. Adds sweetness, color, and a slight crunch. Using different colors adds visual appeal and varied nutrients.
• Zucchini: 2 medium zucchinis, chopped. Provides a mild, slightly sweet flavor and tender texture.
• Garlic: 4 cloves garlic, minced. Essential for flavor, adding a pungent and aromatic depth. Freshly minced garlic is recommended for the best flavor.
• Italian Seasoning: 2 tablespoons Italian seasoning. A convenient blend of herbs that provides classic Italian flavor. Look for a blend with oregano, basil, thyme, rosemary, and marjoram.
• Red Pepper Flakes: 1/2 teaspoon red pepper flakes (optional). Adds a touch of heat. Adjust the amount to your spice preference or omit if you prefer a milder dish.
• Olive Oil: 2 tablespoons olive oil. Used for sautéing the initial vegetables and adding richness. Extra virgin olive oil is recommended for flavor and health benefits.
• Fresh Spinach: 5 ounces fresh spinach, roughly chopped. Adds a boost of nutrients and vibrant green color. Spinach wilts down quickly and adds a delicate flavor.
• Parmesan Cheese: Grated Parmesan cheese, for serving (optional). Adds a salty, savory, and umami finish. Can be substituted with nutritional yeast for a vegan option.
• Salt and Black Pepper: To taste. Essential for seasoning and enhancing the flavors of all the ingredients. Freshly ground black pepper is recommended for the best flavor.
• Fresh Basil: Fresh basil leaves, chopped, for garnish (optional). Provides a fresh, aromatic, and vibrant finish.

Instructions

1. Prepare the Vegetables: Begin by chopping all your vegetables. Dice the onion, bell peppers, and zucchini into roughly equal-sized pieces. Mince the garlic. Roughly chop the spinach and set aside. Having all your vegetables prepped and ready to go will make the cooking process smooth and efficient.
2. Sauté Aromatics: In a large, deep skillet or pot (at least 12-inch diameter) with a lid, heat the olive oil over medium heat. Add the chopped onion and bell peppers. Sauté for about 5-7 minutes, or until the onions become translucent and the peppers start to soften. Stir occasionally to prevent sticking and ensure even cooking. Sautéing these vegetables first helps to develop their flavor and create a flavorful base for the pasta dish.
3. Add Garlic and Zucchini: Add the minced garlic and chopped zucchini to the skillet. Cook for another 2-3 minutes, stirring frequently, until the garlic becomes fragrant and the zucchini starts to soften slightly. Be careful not to burn the garlic, as it can become bitter.
4. Introduce Pasta and Liquids: Pour in the vegetable broth and the can of diced tomatoes (undrained) into the skillet with the vegetables. Stir in the Italian seasoning and red pepper flakes (if using). Bring the mixture to a boil. Once boiling, add the pasta to the skillet, ensuring it is submerged in the liquid as much as possible.
5. Simmer and Cook: Reduce the heat to low, cover the skillet tightly with a lid, and let it simmer. Cook for the time specified on your pasta package directions, usually around 10-15 minutes, or until the pasta is cooked al dente and most of the liquid has been absorbed. Stir occasionally during cooking to prevent the pasta from sticking to the bottom of the pan and to ensure even cooking. Check the pasta for doneness by tasting a piece – it should be tender but still slightly firm to the bite.
6. Incorporate Spinach: Once the pasta is cooked, remove the lid and stir in the fresh spinach. The heat from the pasta and vegetables will quickly wilt the spinach. Stir until the spinach is fully wilted and evenly distributed throughout the pasta.
7. Season and Serve: Season the pasta with salt and black pepper to taste. Give it a final stir to combine all the ingredients. Taste and adjust seasonings as needed. If you like a richer flavor, you can add a drizzle more of olive oil at this stage. Serve immediately, garnished with grated Parmesan cheese and fresh basil leaves, if desired. This dish is best served hot and fresh.

Nutrition Facts

(Approximate values per serving, serves 6)

• Serving Size: Approximately 1.5 cups
• Calories: Around 350-400 calories per serving. A moderately calorie-conscious meal, perfect for a balanced diet. The calorie count can vary slightly based on the type of pasta and specific vegetables used.
• Fiber: High in fiber, approximately 8-10 grams per serving. Contributes to digestive health and satiety, keeping you feeling full and satisfied for longer. Fiber comes from the whole wheat pasta and the vegetables.
• Vitamins & Minerals: Excellent source of Vitamin A and Vitamin C, and potassium. Packed with essential vitamins and minerals from the variety of vegetables, contributing to overall health and well-being. Bell peppers and spinach are particularly rich in Vitamin C and Vitamin A respectively.
• Protein: Moderate protein content, approximately 12-15 grams per serving. Protein is essential for muscle building and repair, as well as satiety. The protein primarily comes from the pasta and vegetables.
• Fat: Relatively low in fat, approximately 10-15 grams per serving. Mostly from healthy fats from olive oil. The fat content is primarily from the olive oil, which is a source of healthy monounsaturated fats.

Preparation Time

• Prep Time: 20 minutes. Includes chopping all the vegetables, mincing garlic, and gathering ingredients. The quick prep time makes this recipe ideal for busy weeknights.
• Cook Time: 20-25 minutes. From sautéing the initial vegetables to the pasta being fully cooked. The one-pan method significantly reduces cooking time compared to traditional pasta recipes.
• Total Time: 40-45 minutes. From start to finish, a quick and efficient meal ready in under an hour. Perfect for a satisfying and speedy dinner.

How to Serve

This One-Pan Veggie Pasta is incredibly versatile and can be served in numerous delicious ways:

• As a Warm and Comforting Main Course: Serve it hot straight from the pan for a satisfying and wholesome meal. Perfect for lunch or dinner, especially on cooler evenings.
• Chilled Pasta Salad: Let it cool completely and serve it as a refreshing pasta salad. Ideal for picnics, potlucks, or a light summer lunch. You can even add a light vinaigrette for extra zing.
• With a Protein Boost: Add grilled chicken, shrimp, chickpeas, or white beans for a heartier meal. This transforms the dish into a more protein-packed and substantial dinner.
• Alongside Crusty Bread: Serve with a side of warm, crusty bread or garlic bread for soaking up the flavorful sauce. Bread adds a comforting element and complements the pasta beautifully.
• Topped with Fresh Herbs: Garnish with extra fresh herbs like basil, parsley, or oregano for a vibrant and aromatic finish. Fresh herbs elevate the flavor and presentation of the dish.
• With a Sprinkle of Cheese: Offer grated Parmesan cheese, Pecorino Romano, or even a sprinkle of feta cheese on the side for those who enjoy cheesy pasta. Cheese adds a salty and savory dimension.
• Alongside a Green Salad: Pair it with a simple green salad dressed with a light vinaigrette to add freshness and balance to the meal. A salad provides a refreshing contrast to the warm pasta.
• As a Side Dish: Serve smaller portions as a flavorful side dish to accompany roasted chicken, fish, or grilled vegetables. It makes a delicious and colorful addition to any main course.

Additional Tips for Perfect One-Pan Veggie Pasta

1. Don’t Overcrowd the Pan: Use a large enough skillet or pot (at least 12-inch diameter) to ensure the pasta cooks evenly. Overcrowding can lead to uneven cooking and mushy pasta. If needed, cook in two batches.
2. Adjust Liquid as Needed: The amount of liquid might need slight adjustments depending on your pasta type and how quickly it absorbs liquid. If the pasta is absorbing liquid too quickly and the pan seems dry before the pasta is cooked, add a splash of extra vegetable broth or water, a quarter cup at a time.
3. Customize Your Vegetables: Feel free to swap out or add other vegetables you love. Broccoli florets, mushrooms, asparagus, peas, or carrots would all be delicious additions. Consider the cooking time of different vegetables; harder vegetables might need to be added earlier.
4. Spice it Up (or Tone it Down): Adjust the amount of red pepper flakes to control the spice level. For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper. For a milder dish, omit the red pepper flakes entirely. You can also add a pinch of black pepper for a different kind of heat.
5. Add Protein for a Heartier Meal: Incorporate protein directly into the pan during the last 5-10 minutes of cooking. Cooked chicken, shrimp, sausage, or chickpeas can be stirred in. For plant-based protein, consider adding lentils or beans along with the pasta to cook together.
6. Cheese it Up! (Or Keep it Vegan): Parmesan cheese adds a wonderful savory flavor, but you can use other cheeses like Pecorino Romano, Asiago, or even a sprinkle of mozzarella towards the end of cooking and let it melt. For a vegan version, omit the cheese or use nutritional yeast for a cheesy, umami flavor.
7. Fresh Herbs are Key: Fresh herbs like basil, parsley, and oregano really elevate the flavor of this dish. Stir in chopped fresh herbs at the end of cooking or use them as a garnish. Don’t be shy with fresh herbs; they add brightness and aroma.
8. Make it Ahead for Meal Prep: This pasta is great for meal prepping! It can be made ahead of time and stored in the refrigerator for up to 3-4 days. The flavors actually meld together even more as it sits. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen it up.

Frequently Asked Questions (FAQ)

Q1: Can I use different types of pasta for this recipe?

A: Yes, absolutely! While short pasta shapes like penne, rotini, fusilli, and farfalle work best for even cooking in a one-pan method, you can experiment with other types. Just be mindful of the cooking time, as different pasta shapes and thicknesses may require slight adjustments to the liquid and cooking duration. Longer pasta like spaghetti or fettuccine can also be used, but you might need to break them in half to fit in the pan and ensure they are fully submerged in the liquid.

Q2: Can I make this recipe vegan?

A: Yes, this recipe is easily adaptable to be vegan! Simply omit the Parmesan cheese garnish at the end. To enhance the cheesy flavor in a vegan-friendly way, you can add a couple of tablespoons of nutritional yeast to the pasta while it’s simmering. Nutritional yeast provides a cheesy, umami flavor that works wonderfully in vegan pasta dishes. Ensure all your vegetable broth is also vegan-friendly.

Q3: What if I don’t have Italian seasoning? Can I use something else?

A: Yes, if you don’t have Italian seasoning blend, you can easily create your own using a combination of dried herbs. A good substitute would be a mix of dried oregano, basil, thyme, and rosemary. Use about 1 teaspoon of each herb to roughly equal 2 tablespoons of Italian seasoning. You can also add a pinch of dried marjoram if you have it on hand. Alternatively, you can use a similar Mediterranean herb blend if available.

Q4: Can I add protein to this one-pan veggie pasta?

A: Definitely! Adding protein is a great way to make this dish even more substantial and satisfying. Cooked chicken, shrimp, Italian sausage (cooked and crumbled), or white beans are all excellent additions. For cooked meats or seafood, stir them in during the last 5-10 minutes of cooking to heat through. For canned beans, you can add them at the same time as the pasta to warm them up. Tofu or tempeh (cooked separately and cubed) are also great vegan protein options to add at the end.

Q5: How do I store leftovers and reheat them?

A: Leftover One-Pan Veggie Pasta can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm it up on the stovetop in a skillet or pot over medium-low heat, or in the microwave. If the pasta seems a bit dry after refrigeration, add a splash of water or vegetable broth to loosen it up while reheating. Stir occasionally to ensure even heating.

Q6: Can I make this recipe gluten-free?

A: Yes, to make this recipe gluten-free, simply substitute the regular pasta with your favorite gluten-free pasta. There are many excellent gluten-free pasta options available made from rice, corn, quinoa, or a blend of gluten-free grains. Follow the cooking instructions on the gluten-free pasta package as cooking times may vary slightly from traditional wheat pasta. Ensure all other ingredients, like vegetable broth, are also certified gluten-free if necessary.

Q7: My pasta absorbed all the liquid and is still not cooked. What should I do?

A: This can happen depending on the type of pasta and the heat level. If your pasta has absorbed all the liquid and is still not cooked al dente, simply add more vegetable broth or water to the pan, about half a cup at a time. Stir well, cover the pan again, and continue to simmer until the pasta is cooked through. Keep an eye on the liquid level and add more as needed to prevent the pasta from drying out before it’s fully cooked.

Q8: Can I prepare this pasta dish ahead of time and bake it later?

A: While this recipe is designed for one-pan cooking on the stovetop, you can prepare it partially ahead and finish it in the oven if needed. You can cook the pasta and vegetables as instructed up to the point of adding the spinach. Then, transfer the pasta mixture to a baking dish, top with cheese (if using), and bake in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until heated through and the cheese is melted and bubbly. This can be a good option if you want to keep the pasta warm for serving or want a slightly browned cheesy topping. However, the stovetop method is generally quicker and retains more moisture in the pasta.

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