One-Pot Cheesy Vegetable Pasta with Spinach and Bell Peppers
A vibrant one-pot pasta recipe featuring tender spinach and sweet bell peppers in a creamy cheese sauce, perfect for a quick weeknight meal. This italian-inspired pasta (vegetarian) ready in about 30 minutes pairs penne pasta, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 3, minced garlic cloves
- 1 medium, diced into 1/2-inch pieces red bell pepper
- 4 cups, roughly chopped fresh spinach
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large deep skillet or pot, heat 2 tbsp olive oil over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant, stirring constantly to prevent burning.
- Step 2: Add 1 diced medium red bell pepper and cook for 4 minutes until softened and edges start to caramelize.
- Step 3: Pour in 4 cups vegetable broth and 1 cup heavy cream, then add 12 oz penne pasta. Increase heat to medium-high and bring to a gentle boil.
- Step 4: Reduce heat to medium-low and simmer uncovered for 12 minutes, stirring occasionally, until pasta is tender and most liquid has been absorbed.
- Step 5: Stir in 4 cups chopped fresh spinach, 1 cup shredded mozzarella cheese, and 1/2 cup grated Parmesan cheese. Cook for 2 more minutes until spinach wilts and cheese melts into a creamy sauce.
- Step 6: Season with 1 tsp salt and 1/2 tsp black pepper, stirring well before serving hot.
Frequently asked questions
How long does One-Pot Cheesy Vegetable Pasta with Spinach and Bell Peppers take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Cheesy Vegetable Pasta with Spinach and Bell Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.
Can I substitute ingredients in One-Pot Cheesy Vegetable Pasta with Spinach and Bell Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Cheesy Vegetable Pasta with Spinach and Bell Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot Cheesy Vegetable Pasta with Spinach and Bell Peppers vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
