One Pot Vegetable Pasta - Irvine Moms

 Pasta Dish Via Recipe Tin Eats

Overhead close up of One Pot Vegetable Pasta (healthy pasta recipe) in a white pot, fresh off the stove ready to be served
Prep
5 mins
Cook
15 mins
Total
20 mins
A quick healthy dinner with more veg and less pasta, all made in one pot! For a lower cal option, skip the cheese and serve with parmesan sprinkled on top. Workflow: Get the onion cooking while you prep the other ingredients.
Course: Mains
Cuisine: Western
Keyword: One Pot Pasta, Vegetable Pasta
Servings5
Calories378 kcal
AuthorNagi
Ingredients
  • 1 tbsp olive oil
  • 2 garlic cloves , minced
  • 1 onion , finely chopped
  • 2 zucchinis* , halved lengthwise and cut into sliced 0.8cm / 1/3″ slices
  • 1 red capsicum/bell pepper* , halved and sliced
  • 1 cup corn* (frozen or canned)
  • 1 broccoli* , broken into bite size florets
  • 250g/ 0.5lb ziti/penne , or other short pasta (Note 1)
  • 800 g / 28 oz crushed tomato
  • 1.5 cups / 375 ml vegetable or chicken broth
  • 2 tbsp tomato paste
  • 1 tbsp Italian herb mix (or other dried herbs)
  • 1 tsp garlic powder
  • 1/2 tsp red pepper flakes (chilli flakes, adjust spiciness to taste)
  • 1.5 tsp salt
  • 0.5 tsp black pepper
Optional:
  • 1.5 cups shredded cheese of choice (Cheddar, tasty, Monterey Jack etc)
To serve:
  • Finely chopped parsley (optional)
  • Parmesan (if not using cheese)
Instructions
  1. Heat oil in a large pot over medium. Add garlic and onion – cook slowly for 3 to 4 minutes until onion is translucent and sweet.
  2. Turn heat up to medium high, add zucchini and capsicum. Cook 1 1/2 minutes.
  3. Add remaining ingredients EXCEPT pasta and broccoli. Stir until tomato paste dissolves.
  4. When liquid starts bubbling, lower heat to medium, add pasta and stir. Top with broccoli, push in.

  5. Place lid on and cook for 5 minutes.
  6. Remove lid. Cook for another 3 to 4 minutes, stirring frequently, until pasta is almost cooked through and most of the liquid has been absorbed by the pasta.

  7. Stir through half the cheese (if using). Adjust salt and pepper to taste.

  8. Top with remaining cheese, put lid on. Leave for 1 minute until cheese is melted and pasta is perfectly cooked.
  9. Garnish with parsley and serve immediately. Don’t leave leftovers in the pot, residual heat will overcook the pasta so transfer into a serving dish.

Notes

* These vegetables can be switched with vegetables of choice – use 7 to 8 cups in total, chopped or sliced. Cook cauliflower and broccolini in the same way the broccoli is cooked in this recipe ie placed on top of the pasta so it steams first before stirring through.

1. Pasta – any short pasta can be used: penne, ziti, macaroni, spirals.

Pasta cook times may need adjustment. If undercooked to your taste and liquid has reduced down, just add a touch of water. Most important is to ensure you don’t overcook the pasta! Mushy pasta is not pleasant!

2. Nutrition per serving, assuming 5 servings excluding the cheese which is optional. Cheese adds 120 calories per serve. If cheese is omitted, serve with parmesan instead.

Nutrition Facts
One Pot Vegetable Pasta
Amount Per Serving
Calories 378Calories from Fat 45
% Daily Value*
Total Fat 5g8%
Sodium 1273mg53%
Potassium 1459mg42%
Total Carbohydrates 72g24%
Dietary Fiber 11g44%
Sugars 16g
Protein 15g30%
Vitamin A45.2%
Vitamin C215.3%
Calcium16.4%
Iron27.2%
* Percent Daily Values are based on a 2000 calorie diet.

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