Don’t you just love one-pot pastas? This one pot vegetable pasta is such a quick and easy recipe making it perfect for busy weeknights. This is one of the easiest dinner recipes we make because we can chop the veggies on the weekend when we are doing meal prep for the week. Plus, it takes just 17 minutes total cook time.
Lee is especially a fan of one pot meals because he usually does all the clean up after dinner while I work on blog stuff. I try to make these type of dishes a couple of nights a week. We also try to come up with dishes that we can make once and eat twice. We add a bag of salad, (or prep it ahead of time on Sunday) and maybe some easy pop in the oven rolls or garlic bread and we can have dinner out of the way within an hour or so of getting home from work.
What you will love about this one-pan pasta recipe
- Healthy and has amazing flavor.
- Uses simple ingredients that can be found in and grocery store.
- Veggies and type of pasta used can be swapped with your favorites so the whole family will love it.
- Heats up great in the microwave making it a great choice for lunch the next day if you have leftovers.
Jump to:
Ingredients
See recipe card for exact amounts.
Ingredient Notes
Rotini Pasta – I like the fun shape of the rotini, especially if I am making this for kids. Use your pasta of choice, but I would stick with any short pasta that takes about 10-12 minutes to cook. I have not tried this recipe using gluten-free pasta but I don’t think it will work because it will absorb more liquid than regular pasta.
Zucchini – summer squash can be swapped for the zucchini.
Broccoli – we use just the broccoli crowns.
Mushrooms – I like white mushrooms or baby bella mushrooms in this dish.
Red Bell Pepper – we like the sweetness of the red bell pepper but you can use green bell (they are less expensive) or yellow bell or orange bell.
Onion – I use yellow onion, white onion or red onion, whatever I have or am buying to maybe use in another dish I am making that week.
Garlic – we almost always use the kind in the jar that is pre-chopped. You can use fresh if you like.
Vegetable Broth – I use store-bought, this is a great way to make this a quick and easy dinner. You can certainly use homemade if you have it.
Marinara Sauce – we usually use the store brand for this recipe because we are adding other ingredients that give our pasta dish lots of flavor, just use your favorite brand.
Italian Seasoning – this is a blend of dried herbs such as basil, oregano, thyme, rosemary and marjoram. Food Network has a great article about it that includes a recipe if you want to make your own.
Olive Oil – we use classic olive oil. Canola oil, vegetable or corn oil can be used.
How to Make One-Pot Veggie Pasta
- Chop onion, bell pepper, garlic, mushrooms, zucchini and broccoli.
- Heat olive oil in a large skillet over medium to medium-high heat, sauté onions, bell peppers and garlic for 3-4 minutes, stirring often.
- Add vegetable stock, pasta sauce, dry pasta and Italian seasoning; bring to a boil then lower the heat to medium-low and cook stirring occasionally for 5 minutes.
- Next add the mushrooms, zucchini and broccoli and continue to cook, stirring every couple of minutes, until the pasta cooks to al dente and the vegetables are tender, about 6-8 minutes. Check for doneness after about 6 minutes.
Serve with a side salad and garlic bread for a complete and easy meal.
Variations
- Add a little hot sauce, crushed red pepper flakes, cayenne pepper, sriracha or even a little black pepper to give this dish a little heat.
- Use virtually any veggies you like that will cook in approximately the same amount of time.
- This would be great topped with mozzarella or Parmesan cheese.
- Fresh herbs such as basil or parsley would top this pasta off perfectly. Just cut it into thin ribbons or small pieces.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating Tip
This recipe doesn’t quite use the entire jar of pasta sauce so we save the little bit that is left and add it to the top of the each serving before we warm it in the microwave. This helps it to stay more moist and not dry out as much when reheated.
More Meatless Pasta Dishes
Lemony Pasta with Peas & Ricotta
More One-Pot Pasta Recipes
Alfred Chicken Pasta & Broccoli
Hamburger Helper Cheesy Italian Shells
Easy 25 Minute One Pot Vegetarian Pasta
Ingredients
- 1 tbsp olive oil
- 1/2 cup onion
- 1 cup red bell pepper 1 pepper
- 2 cloves garlic about 2 teaspoons
- 2 cups vegetable broth
- 2 cups marinara sauce
- 1 tbsp Italian seasoning
- 3 cups rotini 8 ounces
- 1 1/2 cups zucchini 1 medium
- 1 1/2 cups mushrooms
- 1 cup broccoli crowns
I earn a small commission from Instacart for qualifying purchases.
Instructions
- Chop onion, bell pepper, garlic, mushrooms, zucchini and broccoli.
- Heat olive oil in a large skillet over medium to medium-high heat, sauté onions, bell peppers and garlic for 3-4 minutes, stirring often.1 tbsp olive oil, 1/2 cup onion, 1 cup red bell pepper, 2 cloves garlic
- Add vegetable stock, pasta sauce, dry pasta and Italian seasoning; bring to a boil then lower the heat to medium-low cook stirring occasionally for 5 minutes.2 cups vegetable broth, 2 cups marinara sauce, 1 tbsp Italian seasoning, 3 cups rotini
- Add the mushrooms, zucchini and broccoli and continue to cook, stirring every couple of minutes, until the pasta cooks to al dente and the vegetables are tender, about 6-8 minutes. Check for doneness after about 6 minutes.1 1/2 cups zucchini, 1 1/2 cups mushrooms, 1 cup broccoli crowns
Leave a Reply