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To make One-Pot Veggie Pasta, gather these simple ingredients: - 12 oz spaghetti or any pasta of choice - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper (any color), diced - 1 cup cherry tomatoes, halved - 1 medium zucchini, sliced - 1 cup corn (fresh or frozen) - 1 cup spinach, roughly chopped - 4 cups vegetable broth - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil leaves for garnish - Grated Parmesan cheese (optional, for serving) These ingredients come together to create a colorful and tasty dish. Each veggie adds its unique flavor, making every bite a delight. The broth keeps everything moist and rich. You can mix and match veggies based on what you have. This flexibility helps you use fresh produce and minimize waste. Enjoy cooking! {{ingredient_image_1}} Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Next, add 1 diced onion and sauté it for about 3 to 4 minutes. You want the onion to become translucent. Then, stir in 3 cloves of minced garlic. Cook for about 1 minute until it smells amazing. Now, it’s time to add some color! Toss in 1 diced bell pepper, 1 cup of halved cherry tomatoes, and 1 sliced zucchini. Sauté these veggies for about 5 minutes. You want them to be slightly tender but still vibrant. Pour in 4 cups of vegetable broth and bring it to a simmer. Next, add 12 ounces of spaghetti (or your favorite pasta) and 1 cup of corn. Make sure the pasta is fully submerged in the broth. Sprinkle in 1 teaspoon of Italian seasoning, and season with salt and pepper to taste. Cover the pot and reduce the heat to medium-low. Let it cook for about 10 to 12 minutes, stirring halfway through. This helps the pasta cook evenly. Once the pasta is al dente, stir in 1 cup of roughly chopped spinach. You want it to wilt and turn bright green. After that, taste your dish and adjust the seasoning. Add more salt or pepper if needed. Your One-Pot Veggie Pasta is ready to enjoy! To get your pasta just right, adjust cooking times based on the type you use. Thin pasta cooks faster than thicker types. If you use spaghetti, aim for about 10-12 minutes. Stirring halfway through helps keep the pasta from sticking. This simple step makes a big difference. To amp up the taste, think about adding spices. Red pepper flakes add heat. Fresh herbs, like thyme or oregano, brighten the dish. When it comes to broth, homemade is best. It has richer flavor than store-bought. But if you’re in a rush, a good quality store-bought broth works too. Make your dish look lovely with fresh herbs. Chopped basil adds a pop of color. A sprinkle of Parmesan cheese makes it feel special. Serve it warm in a nice bowl to impress your family or friends. Enjoy the beauty of your One-Pot Veggie Pasta! Pro Tips Cook Pasta Al Dente: To achieve the best texture, cook the pasta just until al dente. This will help it maintain a slight bite and prevent it from becoming mushy in the dish. Customize Your Veggies: Feel free to swap in seasonal vegetables or your favorites. Broccoli, asparagus, or even mushrooms can add great flavor and color to your pasta. Boost Flavor with Broth: Using vegetable broth instead of water enhances the overall flavor of the dish. If you want a richer taste, consider adding a splash of white wine to the broth. Garnish Wisely: Fresh herbs like basil or parsley add brightness. For a spicy kick, add red pepper flakes or a drizzle of chili oil when serving! {{image_2}} You can swap seasonal veggies for fresh flavors. Try using asparagus in spring or butternut squash in fall. If you want extra protein, add chickpeas or tofu. They help make the meal more filling and nutritious. Just toss them in when you add the other veggies. Mix and match to create your perfect dish. Pasta shape matters for texture. Spaghetti works great, but you can use penne or fusilli too. Each shape holds sauce differently, giving you a unique bite. If you need gluten-free options, try brown rice or chickpea pasta. They cook well and taste great in this recipe. Herbs can change the whole dish. Use fresh basil, oregano, or thyme to add depth. Each herb brings its own taste, so feel free to experiment. You can also switch up the broth. A mushroom broth gives a hearty flavor, while a light vegetable broth keeps it fresh and vibrant. Store any leftovers in airtight containers. This keeps the pasta fresh and tasty. In the fridge, it stays good for about 3 to 5 days. Make sure to cool it first before sealing it tight. To freeze One-Pot Veggie Pasta, let it cool completely. Then, place it in freezer-safe bags or containers. Remove as much air as possible. It lasts well for up to 2 months. When you’re ready to eat, thaw it in the fridge overnight. Reheat in a pot over low heat. Add a splash of broth or water to keep it moist. There are many fun ways to use leftover pasta! Try adding it to soups for extra flavor. You can also mix it into a salad for a quick lunch. Another idea is to bake it with cheese for a creamy pasta dish. The possibilities are endless! This dish takes about 25 minutes to make. The prep time is 10 minutes. You'll need about 15 minutes for cooking. Cook time includes sautéing the veggies and boiling the pasta. Yes, you can make this recipe gluten-free. Just use gluten-free pasta instead of regular pasta. Many brands offer various shapes, so you can choose what you like best. To add protein, consider chickpeas or diced chicken. You can also include cooked beans, like black beans or white beans. For healthy fats, try adding avocado or a drizzle of olive oil. Nuts or seeds can also boost nutrition. Yes, frozen vegetables can work well. They save time and are often just as nutritious. Just remember to adjust cooking times. Frozen veggies usually need a minute or two longer to cook since they are cold. We covered a simple and tasty One-Pot Veggie Pasta recipe from start to finish. You've learned about key ingredients, easy steps, and helpful tips to enhance flavor and texture. Don't forget the many ways to customize your dish with different veggies or pasta types. With a few easy swaps, you can make this recipe your own. Plus, it’s perfect for quick meals during busy days. Enjoy exploring new flavors and sharing this dish with loved ones!

One-Pot Rainbow Veggie Pasta

A colorful and healthy pasta dish cooked in one pot with a variety of vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 12 oz spaghetti or any pasta of choice
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper diced (any color)
  • 1 cup cherry tomatoes, halved
  • 1 medium zucchini, sliced
  • 1 cup corn (fresh or frozen)
  • 1 cup spinach, roughly chopped
  • 4 cups vegetable broth
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • for garnish fresh basil leaves
  • optional grated Parmesan cheese (for serving)

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
  • Stir in the minced garlic and continue for another minute, until fragrant.
  • Add the diced bell pepper, halved cherry tomatoes, and sliced zucchini to the pot. Sauté for about 5 minutes, until the veggies are slightly tender.
  • Pour in the vegetable broth and bring to a simmer.
  • Add the spaghetti and corn, stirring to ensure the pasta is submerged in the broth. Sprinkle the Italian seasoning over the top, and season with salt and pepper to taste.
  • Reduce heat to medium-low, cover the pot, and let it cook for about 10-12 minutes, stirring halfway through, until the pasta is al dente and most of the liquid is absorbed.
  • Once the pasta is cooked, stir in the chopped spinach until wilted and bright green.
  • Taste and adjust seasoning, adding more salt and pepper if necessary.
  • Serve hot, garnished with fresh basil leaves and sprinkled with grated Parmesan cheese if desired.

Notes

Feel free to customize the vegetables based on your preference.
Keyword easy, one-pot, pasta, vegetarian