Vegetable Pasta – One Pot
An easy and delicious one-pot meal that combines vibrant vegetables and pasta, perfect for busy weeknights.
Ingredients
For the Pasta
- 250 g 250g/0.5lb ziti/penne (or other short pasta) Use any short pasta of preference.
- 800 g 800 g / 28 oz crushed tomato
- 1.5 cups 1.5 cups / 375 ml vegetable or chicken broth Vegetable broth for vegetarian version.
- 2 tbsp 2 tbsp tomato paste
- 1 tbsp 1 tbsp Italian herb mix (or other dried herbs)
- 1 tsp 1 tsp garlic powder
- ½ tsp 1/2 tsp red pepper flakes (chili flakes, adjust spiciness to taste)
- 1.5 tsp 1.5 tsp salt Adjust salt to taste.
- 0.5 tsp 0.5 tsp black pepper Adjust pepper to taste.
- 1.5 cups 1.5 cups shredded cheese of choice (Cheddar, tasty, Monterey Jack, etc.) Parmesan if not using cheese.
- 1 tbsp Finely chopped parsley (optional) For garnish.
For the Vegetables
- 2 pieces 2 zucchinis* (halved lengthwise and cut into sliced 0.8cm / 1/3″ slices)
- 1 piece 1 red capsicum/bell pepper* (halved and sliced)
- 1 cup 1 cup corn* (frozen or canned)
- 1 piece 1 broccoli* (broken into bite-size florets)
- 2 cloves 2 garlic cloves (minced)
- 1 piece 1 onion (finely chopped)
For Cooking
- 1 tbsp 1 tbsp olive oil For sautéing.
Instructions
Preparation
- Heat oil in a large pot over medium heat. Add garlic and onion. Cook slowly for 3 to 4 minutes until the onion is translucent and sweet.
- Turn the heat up to medium-high, then add zucchini and capsicum. Cook for about 1 and a half minutes.
- Add the remaining ingredients EXCEPT for the pasta and broccoli. Stir until the tomato paste is dissolved.
Cooking
- When the liquid starts bubbling, lower the heat to medium. Add the pasta and stir, then top with the broccoli and push it in.
- Place the lid on the pot and cook for about 5 minutes.
- Remove the lid. Cook for another 3 to 4 minutes, stirring frequently until the pasta is almost cooked through and most of the liquid has been absorbed.
- Stir in half of the cheese (if using). Adjust salt and pepper to taste.
- Top with the remaining cheese, cover with lid, and leave it for 1 minute until the cheese is melted and the pasta is perfectly cooked.
- Garnish with parsley and serve immediately.
Notes
Don’t leave leftovers in the pot to avoid overcooking the pasta; transfer it to a serving dish. Feel free to swap out vegetables based on what you have.