One-Pot Veggie Pasta
Got a veggie bin full of veggies but no idea what to make for dinner tonight? This One-Pot Veggie Pasta is the answer.
It’s super delicious!
Vegetarian!
Cheesy, comforting, economical
And extremely flexible. Here, I’ve used zucchini, yellow squash, mushrooms, spinach and tomatoes, but the truth is that you could sub in virtually any veggies you’ve got on hand (especially ones that have seen better days) and the end result will be just as delectable.
It’s also ridiculously easy to make! Honestly, other than chopping up your veg, you simply toss everything into one pot, boil until tender, drain, toss with a generous amount of Parmesan cheese and some red pepper flakes if you like to live dangerously, and dinner is served!
And oh, the one-pot makes for a low-effort clean up too.
Having dinners like this in your back pocket are what keeps you sane, my friends!! Happy Tuesday!
One-Pot Veggie Pasta
Makes at least 6 servings
Prep Time: About 35-40 minutes
Ingredients
1 pound dried pasta, this is great with anything but especially good with a medium-sized, chunky sort of pasta like shells, or ziti
1 large onion, halved and cut into thin half-moons
Kosher salt and black pepper
Large handful of fresh parsley or basil, chopped
2 zucchini, chopped into bite-sized pieces
2 yellow squash, chopped into bite-sized pieces
8 ounces mushrooms, cut in half or quarters if very large
3-5 ounces baby spinach, roughly chopped
10 ounces grape or cherry tomatoes
3 tablespoons extra-virgin olive oil
Freshly grated Parmesan cheese
Pinch or two of red pepper flakes
The Recipe
1. Place the pasta, onion, a generous pinch or two of salt and pepper, the parsley and all the veggies in a large pot or dutch oven with a lid that fits tightly. Stir everything together and add the oil and just enough water to cover everything. Stir again, cover and bring to a boil. Stir again, cover again and lower the heat to bring it to a simmer. Cook for another 10-12 minutes, stirring every few minutes, until the pasta and veggies are tender and a lot of the water has been absorbed.
2. Drain everything well and season to taste with more salt and pepper. Add in a generous amount of the Parmesan (at least ½ cup) and the red pepper flakes and toss well to coat. Serve immediately with more Parmesan on the side.
Enjoy!
Note: Feel free to sub in or out any veggies you prefer or have on hand and tinker with the proportions too. This is a very flexible and forgiving recipe.
