I just nailed an Easy Pasta With Veggies that’s bright with tomatoes and herbs, ready in 30 minutes, and somehow leaves almost no mess so dinner feels smart not stressful.

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I adore this One Pot Veggie Pasta because it hits all the spots when dinner feels like a race. The cherry tomatoes burst and zucchini still has snap, tossed in a skillet so everything tastes bright and real.

Fresh Veggie Pasta that doesn’t act fancy. I love that it’s loud with herbs and garlic, and yet somehow light enough for nights when I don’t want a brick in my stomach.

But mostly I love the mess of colors and the no-fuss cleanup. Easy Pasta With Veggies that I crave on repeat every week no apologies and it’s quick, seriously often.

Ingredients

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Spaghetti or penne gives the chewy, cozy carb base you’ll love.
Olive oil brings silky richness and helps everything brown a bit.
Onion adds sweet, savory backbone and little caramelized pockets.
Garlic punches it up with fragrant, warm savory notes.
Bell pepper adds crunchy, sweet color and fresh brightness.
Zucchini gives soft texture and sneaky veggie goodness.
Cherry tomatoes burst with juicy, tangy pops in every bite.
Spinach wilts down into green, iron-rich leafy goodness.
Vegetable broth makes it soupy, savory, and actually flavorful.
Water thins the sauce so pasta cooks evenly without fuss.
Italian seasoning adds herb warmth and that classic pasta vibe.
Red pepper flakes bring a little heat if you want it.
Kosher salt ties flavors together and makes everything sing.
Black pepper adds subtle bite and a peppery finish.
Tomato paste gives depth and a richer tomato backbone, basically.
Basil offers fresh, peppery-sweet herb aroma at the end.
Parsley brightens and adds a clean, grassy finish.
Lemon juice wakes it up with a quick, zesty lift.
Parmesan adds salty, cheesy comfort that makes it feel fancy.

Ingredient Quantities

12 oz (340 g) dried pasta (spaghetti, linguine or penne)

2 tbsp extra virgin olive oil

1 medium yellow onion, thinly sliced

3 garlic cloves, minced

1 large bell pepper (red or yellow), sliced

1 medium zucchini, sliced into half moons

1 pint (about 2 cups) cherry tomatoes, halved

2 cups baby spinach loosely packed

4 cups low sodium vegetable broth

1 cup water

1 tsp dried Italian seasoning or 1 tbsp mixed dried herbs

1/2 tsp red pepper flakes optional

1 tsp kosher salt plus more to taste

1/2 tsp freshly cracked black pepper

1 tbsp tomato paste (optional for extra depth)

1/4 cup fresh basil, roughly chopped

2 tbsp fresh parsley, chopped

1 tbsp lemon juice, optional for brightness

Grated Parmesan or vegan parmesan for serving, about 1/3 to 1/2 cup optional

How to Make this

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1. Heat 2 tbsp olive oil in a large high-sided skillet or Dutch oven over medium heat. Add the thinly sliced onion and sauté until soft and a little translucent, about 4 minutes, then add the 3 minced garlic cloves and cook 30 seconds more until fragrant.

2. Stir in the sliced bell pepper and zucchini and cook 2 to 3 minutes so they start to soften but keep some bite.

3. If using, stir in 1 tbsp tomato paste now and cook 1 minute to deepen the flavor, scraping any brown bits from the bottom.

4. Add the 12 oz dried pasta to the pot, pour in 4 cups low sodium vegetable broth and 1 cup water so the pasta is mostly covered, then add the halved pint of cherry tomatoes, 1 tsp dried Italian seasoning, 1/2 tsp red pepper flakes if using, 1 tsp kosher salt and 1/2 tsp cracked black pepper.

5. Bring to a strong simmer over high heat, then reduce to medium-low so it simmers gently. Stir frequently to keep the pasta from sticking and to help release starches into the sauce.

6. Cook uncovered, stirring every 2 minutes, until the pasta is al dente and the liquid has mostly reduced to a silky sauce, about 10 to 12 minutes depending on pasta shape. If it looks too dry before the pasta is done add a splash of water or broth.

7. Once the pasta is almost done, stir in the 2 cups loosely packed baby spinach so it wilts, then remove from heat and fold in the 1/4 cup roughly chopped fresh basil, 2 tbsp chopped parsley and 1 tbsp lemon juice if using.

8. Taste and adjust seasoning with more salt, pepper or red pepper flakes. If you like it creamier add 1/3 to 1/2 cup grated Parmesan or vegan parmesan and toss until melted and coated.

9. Let the pasta sit 1 minute off the heat to thicken slightly, give it one last stir to combine everything and scrape the bottom again for any tasty bits.

10. Serve hot with extra basil and cheese on top. Leftovers store well in the fridge up to 3 days and reheat with a splash of water to loosen the sauce.

Equipment Needed

1. Large high-sided skillet or Dutch oven
2. Wooden spoon or heatproof spatula for stirring
3. Chef’s knife for slicing and chopping
4. Cutting board
5. Measuring cups and spoons
6. Liquid measuring cup (for broth and water)
7. Colander or fine sieve to drain if needed
8. Box grater for Parmesan or a microplane

FAQ

Q: Can I use a different type of pasta than what's listed?

A: Yes, you can swap in spaghetti, linguine, penne or other short pasta. Just note cooking times vary a bit. Thicker pasta might need a minute or two longer in the pot, so check for al dente and add a splash of water if it gets too thick.

Q: My veggies got mushy, what did I do wrong?

A: Probably cooked too long or the heat was too high. One pot pasta needs a steady simmer so veggies soften but dont turn to mush. Add delicate greens like spinach at the very end and just stir until wilted.

Q: Can I make this vegan or dairy free?

A: Totally. Skip the Parmesan and use a vegan grated cheese or nutritional yeast for that savory hit. Make sure your broth is vegan if that's important to you.

Q: The sauce seems too thin or too starchy, how do I fix it?

A: If it's too thin, simmer a few minutes off the heat to let it reduce; stirring helps. If its too starchy or gluey, add a little more broth or a splash of water and stir, and finish with a tablespoon of olive oil or lemon juice to loosen it up.

Q: Can I prep this ahead or freeze leftovers?

A: You can prep chopped veggies ahead and store them in the fridge. Leftovers keep in the fridge for 3 to 4 days, but note pasta will soak up sauce and soften. Freezing changes texture, so I dont recommend freezing unless you plan to use it in a baked dish later.

Q: Any tips to boost flavor without extra salt?

A: Yes. Use the optional tomato paste and brown it a bit with the onion for depth, squeeze in the lemon juice at the end, and finish with fresh basil and parsley. A little umami from a splash of soy sauce or a couple of chopped sun dried tomatoes works great too.

One Pot Veggie Pasta Recipe Substitutions and Variations

Pasta: use gluten free pasta or brown rice pasta if you need gluten free. Or swap for whole wheat pasta for more fiber. If you dont have any pasta, small shapes like orzo or even couscous work in a pinch.
Extra virgin olive oil: use avocado oil or light olive oil for a neutral flavor, or 2 tbsp butter for a richer, slightly caramelized finish.
Cherry tomatoes: canned diced tomatoes (drained or not, depending how saucy you want it) or chopped sun dried tomatoes for a deeper, sweeter tomato taste.
Baby spinach: swap in baby kale, chopped, or arugula for a peppery kick. If using regular kale, remove stems and give it a quick chop so it wilts easier.

Pro Tips

1) Reserve about a half cup of the starchy cooking liquid before you drain anything. If the sauce looks too thin or too thick later, that water smooths things out and helps the cheese or tomato paste cling. Don’t pour it down the sink.

2) Cut the vegetables into similar sized pieces so they cook evenly. If your zucchini or pepper pieces are huge some will be mushy while others are still raw. Also, don’t overcrowd the pan or they’ll steam instead of getting any color.

3) If you want deeper flavor, sauté the tomato paste a bit with the veggies until it darkens a shade or two. It seems small but it actually adds a roasted tomato note that saves the dish from tasting flat.

4) Stir often but not constantly. You want to agitate the pasta enough to release starch and prevent sticking, but scraping the bottom every couple minutes is better than nonstop stirring which cools the pot and slows reduction. Taste as you go so you catch doneness before it goes past al dente.

One Pot Veggie Pasta Recipe

Recipe by Jot Punji

0.0 from 0 votes

I just nailed an Easy Pasta With Veggies that’s bright with tomatoes and herbs, ready in 30 minutes, and somehow leaves almost no mess so dinner feels smart not stressful.

Servings

servings

Calories

475

kcal

Equipment: 1. Large high-sided skillet or Dutch oven
2. Wooden spoon or heatproof spatula for stirring
3. Chef’s knife for slicing and chopping
4. Cutting board
5. Measuring cups and spoons
6. Liquid measuring cup (for broth and water)
7. Colander or fine sieve to drain if needed
8. Box grater for Parmesan or a microplane

Ingredients

12 oz (340 g) dried pasta (spaghetti, linguine or penne)
2 tbsp extra virgin olive oil
1 medium yellow onion, thinly sliced
3 garlic cloves, minced
1 large bell pepper (red or yellow), sliced
1 medium zucchini, sliced into half moons
1 pint (about 2 cups) cherry tomatoes, halved
2 cups baby spinach loosely packed
4 cups low sodium vegetable broth
1 cup water
1 tsp dried Italian seasoning or 1 tbsp mixed dried herbs
1/2 tsp red pepper flakes optional
1 tsp kosher salt plus more to taste
1/2 tsp freshly cracked black pepper
1 tbsp tomato paste (optional for extra depth)
1/4 cup fresh basil, roughly chopped
2 tbsp fresh parsley, chopped
1 tbsp lemon juice, optional for brightness
Grated Parmesan or vegan parmesan for serving, about 1/3 to 1/2 cup optional

Directions

Heat 2 tbsp olive oil in a large high-sided skillet or Dutch oven over medium heat. Add the thinly sliced onion and sauté until soft and a little translucent, about 4 minutes, then add the 3 minced garlic cloves and cook 30 seconds more until fragrant.
Stir in the sliced bell pepper and zucchini and cook 2 to 3 minutes so they start to soften but keep some bite.
If using, stir in 1 tbsp tomato paste now and cook 1 minute to deepen the flavor, scraping any brown bits from the bottom.
Add the 12 oz dried pasta to the pot, pour in 4 cups low sodium vegetable broth and 1 cup water so the pasta is mostly covered, then add the halved pint of cherry tomatoes, 1 tsp dried Italian seasoning, 1/2 tsp red pepper flakes if using, 1 tsp kosher salt and 1/2 tsp cracked black pepper.
Bring to a strong simmer over high heat, then reduce to medium-low so it simmers gently. Stir frequently to keep the pasta from sticking and to help release starches into the sauce.
Cook uncovered, stirring every 2 minutes, until the pasta is al dente and the liquid has mostly reduced to a silky sauce, about 10 to 12 minutes depending on pasta shape. If it looks too dry before the pasta is done add a splash of water or broth.
Once the pasta is almost done, stir in the 2 cups loosely packed baby spinach so it wilts, then remove from heat and fold in the 1/4 cup roughly chopped fresh basil, 2 tbsp chopped parsley and 1 tbsp lemon juice if using.
Taste and adjust seasoning with more salt, pepper or red pepper flakes. If you like it creamier add 1/3 to 1/2 cup grated Parmesan or vegan parmesan and toss until melted and coated.
Let the pasta sit 1 minute off the heat to thicken slightly, give it one last stir to combine everything and scrape the bottom again for any tasty bits.
Serve hot with extra basil and cheese on top. Leftovers store well in the fridge up to 3 days and reheat with a splash of water to loosen the sauce.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.