Description
A versatile one-pot pasta dish loaded with fresh vegetables and herbs, perfect for busy weeknight dinners.
Ingredients
Scale
- 1 pound pasta (penne or fusilli)
- 4 cups vegetable or chicken broth
- 2 cups cherry tomatoes, halved
- 1 medium zucchini, sliced
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 cups fresh spinach
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- In a large pot, combine pasta, broth, tomatoes, zucchini, onion, garlic, olive oil, and seasonings.
- Bring to a boil over high heat, then reduce to medium-low.
- Simmer uncovered for 10-12 minutes, stirring occasionally, until pasta is al dente and liquid is mostly absorbed.
- Stir in spinach and fresh basil until wilted.
- Let stand for 5 minutes to thicken.
- Serve topped with Parmesan cheese.
Notes
- For gluten-free option, use your favorite gluten-free pasta.
- Add white beans or chickpeas for extra protein.
- Other vegetables like bell peppers or asparagus can be substituted.
- Best consumed within 2-3 days.
- Add a splash of broth when reheating.
- Fresh basil is recommended over dried for best flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: One Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: one pot pasta, vegetarian pasta, easy dinner, quick meal, pasta with vegetables
