Servings
Font
Back
0 from 273 votes

Vegetable Pasta - One Pot!

Recipe video above. 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.

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

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

    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

  • * 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.
  • 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!
  • 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 Vegetable Pasta - One Pot! Amount Per Serving Calories 378 Calories from Fat 45 % Daily Value* Fat 5g8%Sodium 1273mg55%Potassium 1459mg42%Carbohydrates 72g24%Fiber 11g46%Sugar 16g18%Protein 15g30% Vitamin A 2260IU45%Vitamin C 177.6mg215%Calcium 164mg16%Iron 4.9mg27% * Percent Daily Values are based on a 2000 calorie diet.
  • Calories 378
  • Calories from Fat 45
  • % Daily Value*
  • Fat 5g
  • 8%
  • Sodium 1273mg
  • 55%
  • Potassium 1459mg
  • 42%
  • Carbohydrates 72g
  • 24%
  • Fiber 11g
  • 46%
  • Sugar 16g
  • 18%
  • Protein 15g
  • 30%
  • Vitamin A 2260IU
  • 45%
  • Vitamin C 177.6mg
  • 215%
  • Calcium 164mg
  • 16%
  • Iron 4.9mg
  • 27%