This vegetarian One Pot Veggie Pasta recipe is easy and healthy! It's gluten free and made with broccoli and zucchini using only one pan.
Have you ever found that a recipe comes into your life at just the right time and you just 'click' with it? This One Pot Vegetable Pasta is that recipe for me. It's been on the menu not once but twice in the past five days.
I've been known to enjoy my fair share of pasta and the main difference separating this recipe from the rest of them is that the pasta is cooked IN the marinara sauce. It makes the whole thing just a little extra decadent and flavorful and downright addicting.
I first encountered the process of cooking the pasta in the sauce with this Cheesy Skillet Vegetable Lasagna a few years ago and never looked back. The other great thing about preparing pasta this way is that it only requires ONE PAN.
If you like pasta and fresh vegetables and you hate doing dishes as much as me you're going to LOVE this dish. In 30 minutes or less you can have a hearty meal on the table without a mountain of dishes in the sink.
And it's a great recipe to utilize all those summer veggies I know you've been planting or dreaming about picking up at your local famer's market or CSA.
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What Vegetables Can Be Added To Pasta?
Pasta dishes are such a great way to incorporate more vegetables into our diet. A handful of fresh veggies sautéed along with some garlic, onions, and olive oil is the perfect addition to pasta of all shapes and sizes.
Technically, you can add any variety of vegetable you like to a recipe like this one. Carrots, asparagus, corn, or spinach are all great options.
One thing to keep in mind when choosing which veggies to add to your pasta is that cooking times may vary.
Heartier vegetables take slightly longer to cook than lighter ones. For instance, carrots need to be sauteed longer than zucchini so it's best to add those heartier vegetables to the pot first.
Super light veggies like spinach or greens are best added at the very end of the cooking process.
I tested this recipe a few times (it's a tough job but someone's got to do it) and found my favorite veggie combo to be bell peppers, zucchini (also known as courgette), and broccoli.
- Simply mince 6 cloves of garlic and 1 onion (any color).
- Dice 1 bell pepper (any color).
- Cut 1-2 zucchini squash (about 3 cups) into rounds and then quarters.
- Cut 1 head of broccoli into florets (about 2 cups).
Ingredients For One Pot Veggie Pasta
Here's what you'll need to make it.
- 6 cloves Garlic
- 1 Onion (any color)
- 1 Bell Pepper (any color)
- 1-2 Zucchini Squash (can use any type of summer squash such as green, yellow, or patty pan)
- 1 head Broccoli cut into florets
- 2 Tbsp. Olive Oil
- ¼ tsp. each Kosher Salt and Pepper
- 2 ½ cups Vegetable Broth
- 1 24 oz. jar Marinara Sauce
- 3 cups Gluten Free Pasta such as Fusilli, Rotini, or Penne (can use regular pasta if not gluten free)
- 1 tsp. Italian Seasoning
- 2 Tbsp. Tomato Paste
- 1 cup Mozzarella Cheese (or any type of cheese that melts nicely)
- ¼ cup Parmesan or Romano Cheese
- ¼ cup Fresh Basil or Parsley (optional)
Once the veggies are chopped everything goes into one pan and cooks from there.
What Is The Best Pot To Use?
My favorite pot for this type of recipe is a Cast Iron Dutch Oven. It's a great all-around pot for all kinds of one pot meals. I use it to make everything from Turkey Soup to Red Wine Pot Roast to Turkey Stew.
These pots have a wide bottom and they're deep so they can easily hold a lot of ingredients. They distribute heat evenly so everything cooks properly.
You can also use any type of heavy-bottomed soup pot with a cover.
How To Make One Pan Veggie Pasta
- Start by heating the Dutch oven or large pot to medium-high. Once the pan is heated add 2 Tbsp. olive oil.
- Add the minced garlic and onions and sauté for 2-3 minutes, stirring often.
- Add the diced peppers and quartered zucchini. Sauté for 2-3 minutes, stirring often.
- Add the broccoli florets along with ¼ tsp. kosher salt and pepper. Sauté for 4-5 minutes, stirring often.
- Turn the heat up to high and add 2 ½ cups vegetable broth along with 1 24 oz. jar of your favorite marinara sauce. Stir and bring to a boil.
- Once the sauce is boiling add 3 cups of gluten free pasta and 1 tsp. Italian seasoning. Stir until combined. Reduce heat to low boil, cover, and cook for 10 minutes (stirring once or twice to prevent sticking).
- After 10 minutes the pasta should be al dente - Add 2 Tbsp. tomato paste and stir until combined.
- Add 1 cup of grated Mozzarella cheese (or cheese of choice) and ¼ cup Parmesan cheese over the top of the pasta.
- Cover and cook for another 1-2 minutes or until the cheese is melted.
A Note About Gluten Free Pasta
Cooking times may vary slightly depending on the brand of pasta you are using. Not all gluten free pasta is created the same - I recommend a brand you love that gives you consistent results.
I love the gluten free pasta line from Barilla - The Rotini and Penne are both great options.
Jovial and Tinkyada are also excellent choices for gluten free pasta.
Keep an eye on the pasta around the 10-minute mark to ensure that it doesn't overcook and become mushy.
What To Serve With Veggie Pasta
One of the many reasons I love this One Pot Veggie Pasta is that layer of melted cheese over the top.
Another is the fact that the vegetables become softened but remain a little crisp as they cook in the sauce. This allows for great flavor without the mushiness that can come from cooking things like zucchini.
Another yet is the fact that this is a really 'saucy' dish. I don't know about you guys but I love saucy pasta. This recipe is somewhere between a Garden Vegetable Lasagna and lasagna soup (a totally delicious dish that I recommend trying if you ever get a chance).
Italian pasta dishes like this are always great with some minced herbs like basil and parsley.
It can also be served with some crusty bread, a light salad like this grilled corn feta salad, pickled beet balsamic salad, marinated tomato salad, marinated green bean salad, or a Mediterranean appetizer like Kalamata olive tapenade or roasted mushroom tapenade.
Love vegetarian dishes? Don't miss these recipes!
- Vegetarian Mediterranean Pasta
- Roasted Veggie Pasta Bake
- Spring Vegetable Risotto
- Baked Eggplant Parmesan
- Mushroom Arugula Pizza
- Spinach Walnut Pesto
Can I Freeze Veggie Pasta?
This is one of those one pot meals that's best enjoyed fresh so I do not recommend freezing it.
The consistency and flavors of this pasta are meant to celebrate the fresh and vibrant flavors of summer.
If you find yourself getting a hankering for another batch a few days after making it just know that it only takes about 30 minutes.
Perfect for the warmer months when you don't want to be stuck in front of the stove.
Love pasta? Check out these recipes!
Looking For More Easy One Pot Meals? Don't Miss These!
Shrimp Coconut Curry
One Skillet Chicken Pot Pie
One Pot Beef and Broccoli
Healthy One Pot Turkey Chili
Greek Lemon Oven Roasted Chicken Thighs
One Pot Veggie Pasta (Gluten Free)
Ingredients
- 6 cloves garlic
- 1 onion any color
- 1 bell pepper any color
- 1-2 zucchini squash or courgette yields 3 cups chopped
- 1 head broccoli yields 2 cups chopped
- ¼ tsp. kosher salt
- ¼ tsp. pepper
- 2 Tbsp. olive oil
- 2 ½ cups vegetable broth
- 1 24 oz. jar marinara sauce
- 3 cups gluten free short pasta such as rotini or penne or regular short pasta if not gluten free
- 1 tsp. Italian seasoning
- 2 Tbsp. tomato paste
- 1 cup Mozzarella cheese or cheese of choice
- ¼ cup Parmesan or Romano cheese
- ¼ cup fresh herbs such as basil or parsley optional
Instructions
- Mince 6 cloves of garlic and 1 onion. Dice 1 bell pepper (any color). Cut 1-2 zucchini squash into rounds and then quarters. Dice 1 head of broccoli into florets.
- Heat a cast iron Dutch oven or heavy-bottomed soup pan to medium high and add 2 Tbsp. olive oil. Once the oil is heated add the minced garlic and onions. Saute for 1-2 minutes, stirring often.
- Add the diced peppers and zucchini. Saute for 2-3 minutes, stirring often.
- Add the broccoli florets along with ¼ tsp. each kosher salt and pepper. Sauté for 4-5 minutes, stirring often.
- Add 2 ½ cups vegetable broth and 1 24 oz. jar of marinara sauce to the pot. Stir until combined and bring to a boil.
- Once the sauce is boiling add 3 cups GF pasta (or regular pasta if not gluten free) and 1 tsp. Italian seasoning. Stir until combined, reduce heat to low boil, cover, and cook for 10 minutes. Stir once or twice to prevent sticking.
- After 10 minutes the pasta should be al dente. Add 2 Tbsp. tomato paste and stir until combined.
- Sprinkle 1 cup of grated Mozzarella cheese (or cheese of choice) over the top along with ¼ cup Parmesan or Romano cheese. Cover and cook for another 1-2 minutes or until cheese is melted.
- Serve with minced basil, parsley, or herb of choice. (optional)
Karen
Yay for one pan dinners! You made this pasta look so easy and delicious.
Christine
Thank you! Yes - I am ALL about the one pan dinners (mostly because I hate doing dishes)! 🙂
Sarah
How many days will this last in the fridge
Christine
Hi, Sarah - This pasta will last 2-3 days stored in an airtight container in the fridge. 🙂