One-Pot Vegetarian Pasta Recipe

By: Barb Biagioli 

A great dish year-round, this one-pot veggie-loaded pasta can be made to fit a variety of different preferences! It’s ideal in summer months when you can load it with fresh summer veggies from your garden or local farmer’s market, and this pasta is an easy weeknight dinner that makes for great leftovers later on in the week.

In the summer months, eggplant also goes nicely and fresh tomatoes are definitely preferable to canned, to make the sauce super fresh for the perfect summer dish. Throughout the year, you may consider adding in more greens as the weather turns from summer to fall – both arugula and kale are delicious in this dish. This is the perfect recipe for a meal that can be refreshing in summer and hearty and comforting in winter.

 One-Pot Veggie Loaded Pasta

Serves: 2 – 4 | Prep Time: 15 minutes | Total Time: 35 minutes

INGREDIENTS

1 tbsp olive oil

1 onion, diced

3 garlic cloves, minced

1 carrot, diced

1 zucchini, chopped

1 squash, chopped

1 broccoli head, chopped

1 cup spinach

1 28oz can diced tomatoes

1 tsp sea salt

1 tsp oregano

1 tsp basil

1 1lb box gluten free brown rice pasta

INSTRUCTIONS

 1.      In a Dutch oven, heat the olive oil and then add the onion and garlic and sauté until translucent and cooked through. Then add the zucchini, squash and broccoli and stir to combine. Allow the veggies to cook down for about 3-5 minutes.

2.     Add the diced tomatoes and the spices. You may also add a splash of water (1/4 cup) to help the broccoli to steam. Cover the pot and let cook for 5-7 minute, stirring intermittently. Once the veggies are tender, add the spinach and stir through until wilted.

3.     Meanwhile, bring a large pot of water to a boil. Cook the pasta according to the package instructions. Strain and let cool.

4.     Once the pasta and the sauce are finished, you are ready to eat! Garnish with fresh basil or red pepper flakes and enjoy!

Notes: This meal makes great leftovers. Double the sauce recipe and freeze or leave in the fridge for use later in the week.

 You may also consider using fresh tomatoes in the summer. 6-7 large heirloom or roma tomatoes would be ideal for flavor.

---

More Recipes You Might Like