One-Pot Tomato Vegetable Pasta
A hearty, no-fuss pasta dish simmered with garden-fresh vegetables and a simple tomato base, perfect for using pantry staples. This italian-inspired pasta ready in about 40 minutes pairs spaghetti, diced tomatoes, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
- 8 oz spaghetti
- 14 oz can diced tomatoes
- 1 medium carrot
- 1 medium zucchini
- 1 red bell pepper
- 2 cloves garlic
- 2 tbsp olive oil
- 1/4 cup fresh basil
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil and add 8 oz spaghetti. Cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: In the same pot over medium heat, heat 2 tbsp olive oil. Add 1/4-inch diced peeled carrot, 1/4-inch diced zucchini, and 1/4-inch diced red bell pepper, and cook for 5 minutes until vegetables are tender-crisp.
- Step 3: Add 2 minced garlic cloves and 1/4 cup chopped fresh basil, stirring for 1 minute until fragrant. Then add 14 oz can diced tomatoes and 1/2 tsp salt, bringing to a gentle simmer.
- Step 4: Add the drained spaghetti to the pot and toss with 1/2 cup reserved pasta water, cooking for 2 minutes until the sauce thickens and coats every strand, then stir in 1/4 tsp black pepper.
Frequently asked questions
How long does One-Pot Tomato Vegetable Pasta take to make?
Total time is about 40 minutes (15 min prep + 25 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 Tomato Vegetable Pasta?
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 spaghetti from drying out.
Can I substitute ingredients in One-Pot Tomato Vegetable Pasta?
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 Tomato Vegetable Pasta 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.
What goes well with One-Pot Tomato Vegetable Pasta?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★★
My whole family loved this.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
