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To make this dish, gather these ingredients: - 8 oz (225g) whole wheat pasta (fusilli or penne work well) - 2 tablespoons olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper (red or yellow), diced - 1 medium zucchini, sliced - 1 cup cherry tomatoes, halved - 1 cup fresh spinach - 2 cups vegetable broth - 1 teaspoon Italian seasoning - Salt and pepper to taste - 1/4 cup grated Parmesan cheese (optional, for serving) - Fresh basil leaves, for garnish You can add your favorite veggies to this dish. Consider these options: - Mushrooms for earthiness - Broccoli for crunch - Carrots for sweetness - Peas for a pop of color - Kale for more greens This meal is healthy and filling. Here’s a quick look: - Calories: Approximately 350 per serving - Protein: 12g - Fiber: 7g - Fat: 10g (with cheese) - Carbs: 50g This dish packs nutrients and flavor in one pot! Each bite offers a balance of taste and health. Adjust the recipe to fit your dietary needs, and enjoy the simple joy of cooking. {{ingredient_image_1}} To start, gather all your veggies. You need a medium onion, two cloves of garlic, one bell pepper, one zucchini, cherry tomatoes, and fresh spinach. Dice the onion and bell pepper. Slice the zucchini. Halve the cherry tomatoes. Mince the garlic. Having everything ready makes cooking easier and faster. First, heat two tablespoons of olive oil in a large pot over medium heat. Once hot, add the diced onion. Sauté for about three to four minutes until it’s soft. Next, add the minced garlic and cook for one more minute. This step makes the kitchen smell great! Now, toss in the bell pepper, zucchini, and cherry tomatoes. Cook these for about five minutes. You want the veggies to soften but not lose shape. Pour in two cups of vegetable broth and bring it to a boil. Once boiling, stir in eight ounces of whole wheat pasta, one teaspoon of Italian seasoning, salt, and pepper. Lower the heat to a simmer. Cover the pot and let it cook for 10 to 12 minutes. Stir occasionally. The pasta should be al dente and soak up the broth. When the pasta is ready, add one cup of fresh spinach. Stir until it wilts. Taste your dish and adjust the seasoning if needed. Finally, serve hot. You can top it with grated Parmesan cheese and fresh basil for extra flavor. For perfect pasta, follow a few simple tips. First, do not overcook the pasta. It should still be firm when you bite it. Stirring occasionally helps prevent sticking. If you find the pasta too dry, add a splash of water or broth. This keeps it moist and flavorful. Always taste as you go. This way, you can get the best flavor and texture. You can boost the flavor of your One Pot Veggie Pasta easily. Use fresh herbs like basil and parsley. Add a squeeze of lemon juice for brightness. For a spicy kick, toss in some red pepper flakes. You can also try different cheese, like feta or goat cheese, for a unique twist. When you're short on time, prep some ingredients ahead. Chop your veggies and store them in the fridge. You can even cook the pasta a bit early and mix it later. Use a large pot to cook everything together. This saves time and cuts down on dishes. You can switch ingredients based on what you have. Use any pasta you like, not just whole wheat. If you have other veggies, toss them in too. Swap cherry tomatoes for canned tomatoes if needed. You can also replace vegetable broth with water or chicken broth for a different taste. Pro Tips Use Seasonal Vegetables: Incorporating seasonal veggies not only enhances flavor but also ensures freshness and nutritional value. Al Dente Pasta: To achieve the perfect texture, cook pasta until al dente, which means it should be firm to the bite. Herb Variations: Feel free to experiment with different herbs like thyme or oregano for a unique flavor profile in your dish. Leftover Storage: Store any leftovers in an airtight container in the fridge for up to 3 days, and reheat gently to preserve texture. {{image_2}} You can boost your One Pot Veggie Pasta with protein. Chickpeas are a great choice. They add texture and make the meal filling. Just rinse and drain a can, then stir them in during the last few minutes of cooking. Tofu is another option. Press and cube it, then sauté it with the onion and garlic. This adds a nice flavor. If you prefer meat, grilled chicken works well too. Just slice it and mix it in before serving. This dish is vegetarian by nature. If you want to keep it vegan, skip the Parmesan cheese. You can use nutritional yeast instead. It gives a cheesy flavor without dairy. Look for a vegan broth to use in place of vegetable broth for a fully vegan meal. Using seasonal veggies keeps your dish fresh and exciting. In spring, add asparagus or peas. In summer, try fresh corn or eggplant. Fall is great for butternut squash or kale. Winter calls for hearty greens like Swiss chard or brussels sprouts. You can mix and match to make the dish your own, based on what you love or what you have on hand. Once you finish your meal, let the pasta cool. Place the leftovers in an airtight container. Keep it in the fridge for up to three days. Make sure to seal the container well. This helps prevent it from drying out. If you want to save it for later, freezing works well. First, let the pasta cool completely. Then, portion it into freezer bags. Squeeze out as much air as you can before sealing. Label each bag with the date. You can freeze it for up to two months. To enjoy your pasta again, thaw it in the fridge overnight. For reheating, you can use a microwave or stovetop. If using a microwave, heat in short bursts. Stir in between to warm evenly. If using the stovetop, add a splash of broth to keep it moist. Heat on low until warm. This way, your One Pot Veggie Pasta stays tasty! To make One Pot Veggie Pasta gluten-free, swap the whole wheat pasta for gluten-free pasta. Look for options made from rice or chickpeas. These types work well and cook similarly to regular pasta. Follow the same cooking steps, adjusting the time if needed. Gluten-free pasta can cook faster, so check it often. Yes, you can use many types of pasta for this dish. Fusilli and penne are great choices, but feel free to use spaghetti, farfalle, or any shape you like. Keep in mind that cooking times can change based on the pasta you choose. Always check the package for the best cooking time. You can serve One Pot Veggie Pasta with a side salad or garlic bread. A fresh green salad adds crunch and brightness. Garlic bread is perfect for dipping into the tasty sauce. For protein, consider adding grilled chicken or chickpeas. This makes the meal more filling and satisfying. One Pot Veggie Pasta is simple, tasty, and healthy. We explored the key ingredients, customizable options, and smart cooking tips. You can enhance flavor variations and use seasonal veggies to keep it fresh. Make it your own with protein choices or dietary swaps. Storing and reheating is easy, so no food goes to waste. With these tips, you can create a meal that fits your needs and tastes great. Enjoy cooking this dish, and have fun with every bite!

One Pot Rainbow Veggie Pasta

A colorful and nutritious pasta dish cooked in one pot, featuring a variety of fresh vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 8 oz whole wheat pasta (fusilli or penne)
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper (red or yellow), diced
  • 1 medium zucchini, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh spinach
  • 2 cups vegetable broth
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • 1 4 cup grated Parmesan cheese (optional, for serving)
  • to taste fresh basil leaves, for garnish

Instructions
 

  • In a large pot, heat the olive oil over medium heat.
  • Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
  • Stir in the minced garlic, cooking for an additional 1 minute until fragrant.
  • Add the bell pepper, zucchini, and cherry tomatoes to the pot, and cook for about 5 minutes until the vegetables begin to soften.
  • Pour in the vegetable broth and bring the mixture to a boil.
  • Stir in the whole wheat pasta, Italian seasoning, salt, and pepper.
  • Reduce the heat to a simmer, cover the pot, and let it cook for about 10-12 minutes, stirring occasionally, until the pasta is al dente and has absorbed the broth.
  • Add the fresh spinach and mix until wilted.
  • Taste and adjust seasoning if necessary.
  • Serve hot, topped with grated Parmesan cheese, and garnish with fresh basil leaves.

Notes

Feel free to customize the vegetables based on your preference.
Keyword healthy, one-pot, pasta, vegetarian