One Pot Loaded Vegetable Pasta
A vibrant mix of fresh vegetables and pasta cooked together for a quick and nutritious weeknight meal.
Ingredients
Pasta and Vegetables
- 8 oz pasta Any pasta shape works well, penne or fusilli are great choices.
- 1 tablespoon olive oil
- 2 cups mixed fresh vegetables (such as bell peppers, zucchini, and carrots) Consider using seasonal vegetables for a fresh twist.
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth Use homemade for enhanced flavor if possible.
- 1 teaspoon Italian seasoning
- to taste salt and pepper
- for serving grated Parmesan cheese Optional, for a creamy touch.
Instructions
Cooking
- In a large pot, heat the olive oil over medium heat.
- Add the minced garlic and sauté until fragrant.
- Stir in your mixed fresh vegetables and cook for about five minutes until they have softened slightly.
- Add in the pasta along with the diced tomatoes, vegetable broth, Italian seasoning, and a sprinkle of salt and pepper.
- Bring the mixture to a boil. Reduce the heat and allow it to simmer for 10-12 minutes, or until the pasta is al dente.
- If using frozen vegetables, incorporate them in the last five minutes of cooking time.
- Serve hot, topped with grated Parmesan cheese for a delightful finish.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat with a splash of vegetable broth to restore moisture. Can be frozen for up to 2 months.