One-Pot Seasonal Pasta with Local Vegetables

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

A vibrant one-pot pasta dish featuring fresh seasonal vegetables simmered in a light tomato broth, perfect for a quick and flavorful weeknight dinner. This Italian pasta recipe (vegetarian), ready in about 30 minutes, pairs olive oil, garlic cloves, and yellow onion for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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

• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 medium yellow onion, diced
• 2 cups cherry tomatoes, halved
• 1 medium zucchini, diced into 1/2-inch cubes
• 1 medium red bell pepper, diced
• 4 cups vegetable broth
• 12 oz dried penne pasta
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves, chopped
• 1/2 cup Parmesan cheese, grated (optional)

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large deep skillet or pot over medium heat. Add 4 minced garlic cloves and 1 diced medium yellow onion, sautéing for 4-5 minutes until fragrant and translucent but not browned.
2. Step 2: Stir in 2 cups halved cherry tomatoes, 1 diced medium zucchini, and 1 diced medium red bell pepper; cook for 3 minutes until the vegetables begin to soften and release aroma.
3. Step 3: Pour in 4 cups vegetable broth along with 12 oz dried penne pasta, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Bring to a boil, then reduce to medium-low heat and simmer uncovered for 12-14 minutes, stirring occasionally until the pasta is al dente and the liquid has reduced to a light sauce.
4. Step 4: Remove from heat and fold in 1/4 cup chopped fresh basil leaves. If desired, sprinkle 1/2 cup grated Parmesan cheese over each serving while still warm to melt slightly.