One-Pot Seasonal Pasta with Local Vegetables
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-inspired pasta (vegetarian) ready in about 30 minutes pairs olive oil, minced garlic cloves, medium, diced yellow onion 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.
Ingredients
- 3 tbsp olive oil
- 4 cloves, minced garlic cloves
- 1 medium, diced yellow onion
- 2 cups, halved cherry tomatoes
- 1 medium, diced into 1/2-inch cubes zucchini
- 1 medium, diced red bell pepper
- 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, chopped fresh basil leaves
- 1/2 cup, grated (optional) Parmesan cheese
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Seasonal Pasta with Local Vegetables 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 Seasonal Pasta with Local Vegetables?
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 olive oil from drying out.
Can I substitute ingredients in One-Pot Seasonal Pasta with Local Vegetables?
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 Seasonal Pasta with Local Vegetables 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 Seasonal Pasta with Local Vegetables 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.
