One-Pot Rainbow Veggie Pasta with Tomato Basil Sauce
A colorful, kid-friendly pasta dish simmered in a rich tomato basil sauce with a medley of fresh vegetables. This italian-inspired pasta (vegetarian) ready in about 30 minutes blends dry penne pasta, olive oil, garlic cloves, minced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 dry penne pasta
- 2 tbsp olive oil
- 3 cloves garlic cloves, minced
- 1 medium yellow bell pepper, diced
- 1 medium zucchini, diced
- 1 large carrot, peeled and diced
- 28 oz canned crushed tomatoes
- 3 cups vegetable broth
- 1/4 cup fresh basil leaves, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated Parmesan cheese
Instructions
- Step 1: Heat 2 tbsp olive oil in a large deep skillet or pot over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 2: Add 1 diced yellow bell pepper, 1 diced zucchini, and 1 peeled and diced carrot to the skillet. Cook for 5 minutes, stirring occasionally, until vegetables start to soften and edges become slightly caramelized.
- Step 3: Pour in 28 oz canned crushed tomatoes and 3 cups vegetable broth, then add 12 oz dry penne pasta. Stir to combine, bring to a boil over high heat.
- Step 4: Reduce heat to medium-low and simmer uncovered for 12-15 minutes, stirring every 3 minutes, until pasta is tender and most liquid is absorbed, and sauce thickens to coat the pasta.
- Step 5: Stir in 1/4 cup chopped fresh basil leaves, 1 tsp salt, and 1/2 tsp black pepper. Remove from heat and sprinkle 1/2 cup grated Parmesan cheese over the pasta. Cover for 2 minutes to melt cheese before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Rainbow Veggie Pasta with Tomato Basil Sauce take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover One-Pot Rainbow Veggie Pasta with Tomato Basil Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in One-Pot Rainbow Veggie Pasta with Tomato Basil Sauce?
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 Tomato Basil Sauce 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 Tomato Basil Sauce 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.
