One-Pot Rainbow Veggie Pasta with Parmesan
A colorful one-pot pasta dish featuring fresh vegetables sautéed until tender and tossed with Parmesan cheese for a comforting meal. This italian-inspired pasta (vegetarian) ready in about 30 minutes pairs penne pasta, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 2 cups baby spinach
- 4 cups vegetable broth
- 1/2 cup Parmesan cheese, grated
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 3 tbsp olive oil in a large deep skillet over medium heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant, making sure not to brown the garlic.
- Step 2: Add 1 diced red bell pepper, 1 diced zucchini, and 1 diced yellow squash to the skillet and cook for 5 minutes, stirring occasionally, until the vegetables soften and begin to caramelize.
- Step 3: Pour in 4 cups vegetable broth and add 12 oz penne pasta directly to the skillet. Bring to a boil, then reduce to a simmer and cook uncovered for 10-12 minutes, stirring frequently to prevent sticking, until the pasta is al dente and most of the liquid is absorbed.
- Step 4: Stir in 2 cups baby spinach, 1 tsp salt, and 1/2 tsp black pepper, cooking for 2 minutes until the spinach wilts.
- Step 5: Remove the skillet from heat and stir in 1/2 cup grated Parmesan cheese until melted and the sauce coats the pasta evenly. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Rainbow Veggie Pasta with Parmesan 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 Rainbow Veggie Pasta with Parmesan?
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 Rainbow Veggie Pasta with Parmesan?
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 Rainbow Veggie Pasta with Parmesan 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 Rainbow Veggie Pasta with Parmesan 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.
