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Overhead view of a pan filled with Creamy Vegetable Pasta, rotini, zucchini, and peppers garnished with basil.

Hearty One Pot Veggie Pasta: Quick & Healthy Weeknight Meal

This vibrant and healthy one-pot pasta dish is perfect for busy weeknights, delivering maximum flavor with minimal cleanup. Packed with colorful vegetables and savory herbs, it's a satisfying meal for the whole family.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Olive Oil
  • 1 medium Yellow onion diced
  • 3 cloves Garlic minced
  • 1 large Bell pepper any color, diced
  • 1 medium Zucchini diced
  • 1 14.5 oz can Canned diced tomatoes undrained
  • 4 cups Vegetable broth
  • 12 oz Penne or Rotini pasta dry
  • 1 tsp Italian seasoning
  • 1/2 tsp Red pepper flakes or to taste (optional)
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black pepper or to taste
  • 5 oz Fresh spinach
  • 1/4 cup Grated Parmesan cheese plus more for serving
  • 2 tbsp Fresh basil or parsley chopped, for garnish (optional)

Equipment

  • Large deep pot or Dutch oven (at least 5-quart capacity)
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method
 

Sauté Aromatics
  1. Heat olive oil in a large, deep pot or Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent.
  2. Add the minced garlic and diced bell pepper to the pot. Sauté for another 2-3 minutes until fragrant and the bell pepper starts to soften slightly.
Combine & Cook Pasta
  1. Stir in the diced zucchini, undrained canned diced tomatoes, vegetable broth, dry pasta, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Stir well to combine all ingredients.
  2. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent the pasta from sticking. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 12-15 minutes, or until the pasta is al dente and most of the liquid has been absorbed.
  3. Stir every 2-3 minutes during simmering to ensure the pasta cooks evenly and doesn't stick to the bottom of the pot.
Finish & Serve
  1. Once the pasta is cooked, remove the pot from the heat. Stir in the fresh spinach, allowing it to wilt into the hot pasta for about 1-2 minutes.
  2. Add the grated Parmesan cheese and stir until melted and well combined. Taste and adjust seasoning if necessary.
  3. Serve hot, garnished with fresh basil or parsley and extra Parmesan cheese, if desired.

Notes

For a creamier pasta, stir in 1/4 cup of heavy cream or unsweetened non-dairy milk along with the spinach. This dish is best enjoyed fresh but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more liquid as it sits, so you might want to add a splash of broth when reheating.