One Pot Veggie Pasta
Quick, vibrant, and bursting with flavor, this One Pot Veggie Pasta is a busy cook’s dream! Packed with colorful vegetables like cherry tomatoes, zucchini, and red bell pepper, this wholesome pasta dish comes together in just 30 minutes, making it perfect for weeknight dinners. Everything—yes, even the spaghetti—cooks in one pot, serenaded by aromatic herbs like oregano and basil, and a hint of red pepper flakes for a subtle kick. The vegetable broth infuses the pasta with rich, savory flavors while baby spinach adds a fresh, nutrient-packed finish. Top it off with optional Parmesan and a sprinkle of fresh basil for a deliciously simple, crowd-pleasing meal. Perfect for meal preps or family dinners, this one-pot pasta is a must-try for home cooks looking for ease and flavor in one dish.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 2 medium zucchini, sliced into half-moons
- 1 large red bell pepper, sliced
- 4 cups baby spinach
- 12 ounces dried spaghetti
- 4 cups vegetable broth
- 2 cups water
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups Parmesan cheese, grated (optional)
- 2 tablespoons fresh basil, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 2-3 minutes until translucent.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the cherry tomatoes, zucchini, and red bell pepper to the pot. Sauté for 4-5 minutes until the veggies start to soften.
Place the dried spaghetti in the pot, breaking it in half if necessary to fit.
Pour in the vegetable broth and water. Use tongs to submerge the pasta as much as possible.
Add the dried oregano, dried basil, red pepper flakes, salt, and black pepper. Stir gently to combine.
Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and simmer for 10-12 minutes, stirring occasionally to prevent sticking.
Once the pasta is cooked al dente, stir in the baby spinach until wilted, about 1-2 minutes.
If desired, sprinkle Parmesan cheese over the pasta and mix to melt.
Serve hot, garnished with fresh basil. Enjoy!
Nutrition Facts
Calories |
633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 1382 mg | 60% | |
| Total Carbohydrate | 98.0 g | 36% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 15.3 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 369 mg | 28% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1464 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
