One Pot Veggie Pasta (Gluten Free)
This gluten free One Pot Veggie Pasta is a flavorful vegetarian meal! It's made with broccoli and zucchini, marinara sauce, and cheese.
Servings: 6
Calories: 251kcal
Equipment
- Braiser or Dutch oven with lid 3.8 quart or larger
Ingredients
- 6 cloves garlic
- 1 small onion any color, or 2 shallots
- 1 bell pepper sweeter color such as red, orange, or yellow
- 1-2 zucchini or summer squash yields 3 cups chopped
- 1 head broccoli yields 3 cup broccoli florets
- ½ tsp. kosher salt
- ½ tsp. pepper
- 2 Tbsp. olive oil
- 2 ½ cups low sodium vegetable broth
- 1 24 oz. jar marinara sauce make sure brand is gluten free
- 3 cups gluten free short pasta or regular short pasta if not gluten free
- ½ tsp. Italian seasoning
- 1-2 Tbsp. tomato paste
- 1 cup Mozzarella cheese or cheese of choice
- ¼ cup Parmesan cheese grated
- ¼ cup fresh herbs such as basil or parsley optional
Instructions
- Mince 6 cloves of garlic and 1 small onion (any color). 2 shallots may be used in place of the onion. Shallots have a slightly sweeter and less pungent.
- Dice 1 bell pepper (a sweeter color such as red, yellow, or orange is best). Green bell peppers have a less sweet, more vegetal flavor.
- Slice 1-2 zucchini or summer squash and then cut the slices into quarters (yields 3 cups diced zucchini).
- Chop 1 head of broccoli into florets (yields 3 cups broccoli florets).
- Grate 1 cup of mozzarella cheese (or any melting cheese of choice) and ¼ cup of Parmesan, Asiago, or Romano cheese.
- Place a braising pot or Dutch oven onto the stove top and heat to medium-high. Once heated, add 2 Tbsp. of olive oil.
- Once the oil is heated, add the minced garlic, onions, and bell peppers. Saute for 5-6 minutes, stirring often.
- Add the diced zucchini or summer squash and broccoli florets, along with ½ tsp. each of kosher salt and pepper. Saute for 6-8 minutes, or until the vegetables have softened slightly.
- Pour 2 ½ cups of low sodium vegetable broth into the pot along with one 24 oz. jar of marinara sauce and ½ tsp. of Italian seasoning. Stir until combined and then bring to a boil.Once the mixture is boiling, add 3 cups of gluten free short pasta (or regular short pasta if not gluten free) and stir until combined.
- Reduce the heat to a low boil, cover, and cook for 10 minutes, stirring a few times to prevent the pasta from sticking to the bottom (the dish will be very 'saucy' at this point).Add 1-2 Tbsp. of tomato pasta to the pasta and stir until completely combined (this will help to thicken up the pasta sauce a bit).The pasta should be cooked just until al dente at this point.
- Sprinkle 1 cup of shredded mozzarella cheese over the top as well as ¼ cup of grated Parmesan cheese.
- Cover the pot with the lid once again and cook for another 2 minutes, or just until the cheese has melted.The pasta should be just cooked, the vegetables tender, but not mushy, and the cheese melted at this point.
- To Serve: Serve the pasta with fresh basil, parsley, or herbs of choice (optional).
Notes
Feel free to adjust the amount of tomato paste according to how thick you prefer your sauce. Keep in mind that the sauce thickens as it cools, so it's best to stick to 1-2 Tbsp. of tomato paste.
Any cheese that melts nicely can be used in place of the mozzarella. Provolone, white cheddar, or fontina are all great options. Asiago or Romano cheese can be used in place of Parmesan cheese. Feel free to add more cheese if you prefer a cheesier pasta.
Nutrition
Serving: 2cups | Calories: 251kcal | Carbohydrates: 30g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 16mg | Sodium: 405mg | Potassium: 222mg | Fiber: 2g | Sugar: 3g | Vitamin A: 885IU | Vitamin C: 34mg | Calcium: 192mg | Iron: 1mg