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Vegetable Pasta - One Pot!
4.9 from 155 votes

Vegetable Pasta - One Pot!

This one-pot Vegetable Pasta features zucchini, red capsicum, corn, broccoli, and crushed tomatoes cooked with penne or ziti pasta in vegetable broth and seasoned with herbs and spices. The dish offers a hearty, flavorful combination of tender pasta and steamed vegetables, topped with melted cheese and optional fresh parsley for garnish, all prepared with minimal cleanup.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 5
Calories: 378 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 tbsp olive oil
  • 2 garlic minced, cloves
  • 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 broth 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 cheese Cheddar, tasty, Monterey Jack etc, shredded, of choice
To serve:
  • parsley optional, finely chopped
  • parmesan (if not using cheese)

Instructions

    Cup of Yum
  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

  • You can substitute the vegetables with others you prefer, maintaining about 7 to 8 cups total, chopped or sliced.
  • Any short pasta like penne, ziti, or macaroni is suitable; adjust cook times accordingly to prevent mushy pasta.
  • If the pasta is undercooked after liquid reduction, adding a little water and cooking a bit longer helps achieve the right texture.
  • Do not leave leftovers in the cooking pot to avoid overcooking from residual heat; transfer to a serving dish immediately.