Name: One-Pot Vegetable Pasta: A Colorful Delight!
Cook time: 15 min
Total time: 15 min
Ingredients: 1 tbsp olive oil; 2 garlic cloves, minced; 1 onion, finely chopped; 2 zucchinis, halved lengthwise and cut into 0.8cm slices; 1 red capsicum, halved and sliced; 1 cup corn, frozen or canned; 1 broccoli, broken into bite-size florets; 250 g ziti or penne, or other short pasta; 800 g crushed tomato; 1.5 cups vegetable or chicken broth

Vegetable pasta is a straightforward one-pot meal. This recipe uses fresh ingredients and takes less than 30 minutes to prepare. It’s ideal for weeknight dinners when time is limited.

⏱ Time: 15 min

👥 Servings: 4-6

📊 Level: Easy

🥗 10 ingredients

One-Pot Vegetable Pasta: A Colorful Delight!

Vegetable pasta is an easy, vibrant dish that can be whipped up in no time. This one-pot recipe combines fresh ingredients and rich flavors, perfect for a weeknight dinner. Whether you’re cooking for family or friends, this colorful pasta is sure to delight everyone at the table. It’s simple to prepare and even easier to clean up! Packed with nutritious vegetables, this vegetable pasta is not only delicious but also a great way to sneak in healthy ingredients. In just a few steps, you’ll have a

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Cook Time 15

Total Time 15

Servings: 6

Course: Main Course

Cuisine: Italian

Calories: 420

Ingredients Method Notes

Ingredients

1 tbsp olive oil
2 garlic cloves, minced
1 onion, finely chopped
2 zucchinis, halved lengthwise and cut into 0.8cm slices
1 red capsicum, halved and sliced
1 cup corn, frozen or canned
1 broccoli, broken into bite-size florets
250 g ziti or penne, or other short pasta
800 g crushed tomato
1.5 cups vegetable or chicken broth

Method

Heat 1 tbsp olive oil in a large pot over medium heat. Add 2 minced garlic cloves and 1 finely chopped onion. Cook slowly for 3 to 4 minutes until the onion is translucent and sweet.
Turn heat up to medium-high. Add 2 sliced zucchinis and 1 sliced red capsicum. Cook for 1 1/2 minutes.
Add 800g crushed tomatoes, 1.5 cups broth, corn, and broccoli florets. Stir until the tomato paste dissolves. (Do not add pasta yet).
When the liquid starts bubbling, lower the heat to medium. Add 250g short pasta and stir. Top with broccoli florets, pushing them into the liquid.
Place a lid on the pot and cook for 5 minutes.
Remove the lid. Cook for another 3 to 4 minutes, stirring frequently, until the pasta is almost cooked through and most of the liquid has been absorbed.
Stir through half the cheese (if using). Adjust salt and pepper to taste.
Top with the remaining cheese, put the lid back on. Leave for 1 minute until the cheese is melted and the pasta is perfectly cooked.

Notes

– Feel free to customize with your favorite vegetables.
– For a creamier texture, add a splash of cream or cheese while cooking.
– Don’t overcook the pasta; it should be al dente when finished.
– Store any leftovers in the fridge for up to 3 days.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

Feel free to customize with your favorite vegetables.
For a creamier texture, add a splash of cream or cheese while cooking.
Don’t overcook the pasta; it should be al dente when finished.
Store any leftovers in the fridge for up to 3 days.

Try this one-pot vegetable pasta recipe today and enjoy the flavorful blend of fresh vegetables and pasta. Feel free to experiment with different ingredients to make it your own!

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