One Pot Veggie Pasta: Your Quick, Colorful Dinner Fix

This One Pot Veggie Pasta is a quick, easy, and colorful dinner option packed with nutrients.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Can swap with vegetable or avocado oil
1 medium Onion Shallots or leeks can be great substitutes
3 cloves Garlic Can use garlic powder (1/4 tsp per clove) if needed

For the Vegetables

1 medium Red Bell Pepper Can use any bell pepper or diced carrots
1 medium Yellow Bell Pepper Substitute with more red pepper if desired
1 medium Zucchini Yellow squash is a suitable alternative
1 cup Cherry Tomatoes Regular diced tomatoes can be used if needed
2 cups Spinach Leaves Can swap with kale or other leafy greens if preferred

For Cooking

4 cups Vegetable Broth Chicken broth can be used for non-vegetarians
14.5 oz Canned Diced Tomatoes Fresh chopped tomatoes work too, adjust liquid as necessary

For Seasoning

1 teaspoon Dried Oregano Italian seasoning can be an alternative
1 teaspoon Dried Basil Double fresh basil if available
to taste Salt Himalayan salt or any seasoning blend can replace table salt
to taste Pepper

For the Pasta

8 oz Pasta (Spaghetti) Any shape can be used but cooking time may vary

Optional Toppings

1/4 cup Parmesan Cheese Or vegan alternative; nutritional yeast can be used for cheesy flavor
to taste Fresh Basil Leaves Can substitute with parsley or chives if needed

Equipment

Large pot

Method

Step‑by‑Step Instructions

Heat 2 tablespoons of olive oil in a large pot over medium heat. Sauté the diced onion for about 3-4 minutes until translucent and fragrant.
Add 3 minced garlic cloves to the pot and cook for another minute until fragrant. Do not let it brown.
Stir in 1 chopped red bell pepper, 1 chopped yellow bell pepper, and 1 diced zucchini. Sauté for 5-7 minutes until tender.
Pour in 4 cups of vegetable broth and add 14.5 oz can of diced tomatoes. Bring to a gentle boil.
Sprinkle in 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and season with salt and pepper to taste. Stir well.
Reduce heat and let it simmer for about 5 minutes, stirring occasionally.
Add 8 oz of spaghetti to the pot and cook according to package instructions (approximately 9-11 minutes).
Check the broth's consistency during cooking and add broth or water if needed.
Once pasta is cooked, stir in 2 cups of fresh spinach and cook for 1-2 minutes until wilted.
Remove from heat and mix in 1/4 cup of grated Parmesan cheese until melted.
Serve hot, garnished with fresh basil leaves.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 50gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 2500IUVitamin C: 50mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze portions for up to 2 months. Add broth or water when reheating to maintain creaminess.

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