One Pot Vegetable Pasta
Penne simmered with zucchini, bell pepper, corn and broccoli in tomato sauce, finished with melted cheese.
Equipment
- Large deep pot with lid
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 medium zucchini halved lengthwise and sliced
- 1 red bell pepper halved and sliced
- 1 cup corn frozen or canned
- 1 small head broccoli cut into florets, about 2 cups
- 8 oz ziti or penne
- 28 oz crushed tomatoes
- 1 ½ cup low sodium vegetable broth
- 2 tbsp tomato paste
- 1 tbsp Italian herb mix
- 1 tsp garlic powder
- ½ tsp red pepper flakes
- ½ tsp salt
- ½ tsp black pepper
- 1 ½ cup shredded cheddar or Monterey Jack cheese divided
- 1 tbsp chopped fresh parsley optional
Instructions
Cooking
- Soften. Cook the onion and garlic in the oil over medium heat for 3 to 4 minutes.
- Sear. Add the zucchini and pepper and cook 1 1/2 minutes over medium high heat.
- Add sauce. Stir in the tomatoes, broth, corn, tomato paste, herbs, garlic powder, pepper flakes, salt and pepper and bring to a simmer.
- Add pasta. Stir in the pasta, top with the broccoli and press it under the liquid.
- Simmer. Cover and cook 7 minutes, then uncover and cook 4 to 5 minutes, stirring often, until the pasta is tender.
- Cheese. Stir in half the cheese, top with the rest, cover for 1 minute and garnish.
Notes
Substitutions: Use any short pasta and swap in mushrooms, spinach or green beans for the vegetables.
Tips: Add hot water a little at a time if the pot dries out before the pasta is tender.
Storage: Refrigerate in an airtight container for 3 to 4 days with a splash of broth for reheating.