One-Pot Vegetable Pasta

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A quick, nourishing one-pot pasta dish packed with colorful vegetables. This Italian-inspired pasta recipe (vegetarian), ready in about 30 minutes, pairs penne pasta, olive oil, 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 6, 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
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 1 large, diced carrot
• 1 medium, diced bell pepper
• 1 medium, diced zucchini
• 3 cloves minced garlic cloves
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried basil
• 1/2 cup (optional) grated Parmesan cheese

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion, 1 large diced carrot, 1 medium diced bell pepper, and 1 medium diced zucchini. Sauté for 5 minutes until the vegetables soften and edges begin to brown.
2. Step 2: Add 3 minced garlic cloves and 1 tsp dried basil to the pot. Cook for 1 minute until fragrant.
3. Step 3: Stir in 12 oz penne pasta, 4 cups vegetable broth, 1 can (14.5 oz) diced tomatoes with juices, 1 tsp salt, and 1/2 tsp black pepper. Bring the mixture to a boil.
4. Step 4: Reduce heat to low, cover, and simmer for 12-15 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
5. Step 5: Remove from heat and stir in 1/2 cup grated Parmesan cheese if using, allowing it to melt and create a creamy texture before serving.