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One-Pot Veggie Pasta

A comforting dinner made with tender seasonal vegetables and a garlicky tomato sauce, all cooked in one skillet.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

Pasta and Sauce Ingredients

  • 12 ounces penne, fusilli, or another short pasta Whole-wheat or gluten-free pasta can be used.
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 medium zucchini, chopped Can also substitute with yellow squash or eggplant.
  • 1 piece bell pepper, sliced or diced Can substitute with broccoli or asparagus.
  • 1 cup cherry tomatoes, halved
  • 2 cups baby spinach Frozen spinach can be used; thawed and squeezed.
  • 1 can diced tomatoes (about 14 ounces) or 2 cups tomato sauce For a richer sauce, add a spoonful of tomato paste.
  • ¾ teaspoon salt, plus more for the pasta water
  • ¼ teaspoon black pepper
  • ½ cup grated Parmesan cheese, for serving Can replace with mozzarella, feta, or nutritional yeast for vegetarian options.

Instructions

Preparation

  • Bring a large pot of salted water to a boil.
  • Cook the pasta according to the package directions until al dente.
  • Before draining, reserve about ½ cup of pasta water. Drain the pasta and set it aside.
  • Heat the olive oil in a large skillet over medium heat.
  • Add the minced garlic and cook for about 30 seconds, just until fragrant.

Cooking

  • Add the zucchini and bell pepper. Sauté for 4 to 5 minutes, stirring occasionally, until they begin to soften.
  • Add the cherry tomatoes and spinach. Cook until the spinach wilts and the tomatoes begin to soften.
  • Stir in the diced tomatoes or tomato sauce. Season with salt and black pepper, then simmer for 3 to 4 minutes.
  • Add the cooked pasta to the skillet and toss until thoroughly coated.
  • Add reserved pasta water a tablespoon at a time if the sauce looks thick.
  • Taste and adjust the seasoning before serving.

Serving

  • Serve immediately with grated Parmesan on top.

Notes

Salt the pasta water well. Cook the pasta just to al dente as it will continue cooking briefly in the sauce. Add vegetables according to firmness. Keep the garlic over medium heat to prevent bitterness.