One-Pot Vegetable Pasta
A quick, nourishing one-pot pasta dish packed with colorful vegetables. This italian-inspired pasta (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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: Add 3 minced garlic cloves and 1 tsp dried basil to the pot. Cook for 1 minute until fragrant.
- 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.
- 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.
- 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.
Frequently asked questions
How long does One-Pot Vegetable Pasta 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 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 penne pasta from drying out.
Can I substitute ingredients in One-Pot 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 Vegetable Pasta for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Vegetable Pasta 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.
What others are saying
- ★★★★★
Perfect for busy weeknights. The one-pot method saved me so much time, and the pasta was cooked just right.
- ★★★★★
My kids devoured this! So easy to make and packed with veggies. Will be a regular in our home.
- ★★★★☆
Cooked it for my 6-year-old and she loved the colorful veggies. Only thing, it took a bit longer than the recipe said.
