One-Pot Colorful Veggie Pasta with Parmesan

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant one-pot pasta dish combining tender vegetables and Parmesan cheese for a quick, satisfying meal. This Italian-inspired one-pot recipe (vegetarian), ready in about 30 minutes, pairs olive oil, garlic cloves, minced, red bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
  2. Step 2: Add 1 diced red bell pepper and 1 diced zucchini to the pot and cook for 4 minutes, stirring occasionally until slightly softened.
  3. Step 3: Stir in 1 cup halved cherry tomatoes, 12 oz dry penne pasta, 4 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil over high heat.
  4. Step 4: Reduce heat to medium-low and simmer, uncovered, stirring occasionally for 12-14 minutes until pasta is tender and most liquid is absorbed.
  5. Step 5: Remove from heat, stir in 1/2 cup grated Parmesan cheese and 1/4 cup chopped fresh basil leaves until cheese melts and coats the pasta evenly. Serve warm.

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