One Pot Veggie Pasta (Gluten Free)

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.

Jump to:

• What Vegetables Can Be Added To Pasta?
• Ingredients For One Pan Veggie Pasta
• How To Make One Pot Veggie Pasta
• What To Serve With Veggie Pasta
• Can I Freeze Veggie Pasta?
• One Pot Veggie Pasta (Gluten Free)

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 sauteed 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) + broccoli.

1. Simply mince 6 cloves of garlic and 1 onion (any color).
2. Dice 1 bell pepper (any color).
3. Cut 1-2 zucchini squash (about 3 cups) into rounds and then quarters.
4. Cut 1 head of broccoli into florets (about 2 cups).

Ingredients For One Pan Veggie Pasta

• 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. Kosher Salt and Pepper
• 2 ½ cups Gluten Free Vegetable Broth (can use regular Veg. Broth if not GF)
• 1 24 oz. jar Marinara Sauce
• 3 cups Gluten Free Pasta such as Fusilli, Rotini, or Penne (can use regular pasta if not GF)
• 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 Pot Veggie Pasta

1. Start by heating the Dutch oven or large pot to medium-high. Once the pan is heated add 2 Tbsp. olive oil.
2. Add the minced garlic and onions and saute for 2-3 minutes, stirring often.
3. Add the diced peppers and quartered zucchini. Saute for 2-3 minutes, stirring often.
4. Add the broccoli florets along with ¼ tsp. kosher salt and pepper. Saute for 4-5 minutes, stirring often.
5. 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.
6. 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).
7. After 10 minutes the pasta should be al dente - Add 2 Tbsp. tomato paste and stir until combined.
8. Add 1 cup of grated Mozzarella cheese (or cheese of choice) and ¼ cup Parmesan cheese over the top of the pasta.
9. 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.

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
• Mushroom and Olive Pasta
• Cauliflower and Tomato Pasta
• Roasted Veggie Pasta Bake
• Lemon Leek Pasta
• Spring Vegetable Risotto
• Baked Eggplant Parmesan
• Tuscan Vegetable Soup
• Cannellini Bean, Kale, Carrot Soup
• Italian Soup & Pesto Grilled Cheese
• Mushroom Arugula Pizza
• Spinach Walnut Pesto
• Homemade Spaghetti Sauce
• Spinach Pasta Sauce

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 One Pot Veggie 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.

If you love meals with Italian flavors be sure to check out this Skillet Chicken Parmesan, Skillet Sausage Spaghetti, and Spaghetti Mushroom Turkey Meatballs!

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