One-Pot Pasta and Vegetables
A fuss-free weeknight dinner where pasta and a colorful mix of vegetables cook together in one single pot. Everything simmers in a light, savory broth until the pasta is perfectly al dente and the vegetables are tender. The starch released from the pasta creates a silky, no-cream sauce that glazes every bite. Quick to make with minimal cleanup.
For 4 servings
- prep
Dice all the vegetables.
Dice the onion and red bell pepper into 1 cm pieces. Halve the zucchini lengthwise and slice into half-moons. Dice the tomatoes. Mince the garlic cloves.
- saute · ~5 min
Sauté the onions and garlic.
Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Add the garlic and cook until fragrant, about 30 seconds.
- saute · ~2 min
Add the bell pepper and zucchini.
Stir in the diced bell pepper and zucchini. Cook for 2 minutes, stirring once or twice, just to give them a head start.
- mix
Add tomatoes, pasta, water, and seasonings.
1.Add the diced tomatoes to the pot.2.Add the dry pasta, water, salt, black pepper, oregano, and red pepper flakes (if using).3.Stir everything together until combined. - boil
Bring to a boil, then reduce to simmer.
Bring the pot to a rolling boil over high heat. Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Cover with a lid.
- simmer · ~14 min
Cook until pasta is al dente and vegetables are tender.
Simmer covered for 12–14 minutes, stirring once halfway through to prevent sticking. The pasta should be al dente and most of the water absorbed, leaving a light, starchy sauce that coats the pasta.
TIPStir once at the halfway mark — this releases the pasta's starch evenly and prevents clumping. - garnish
Garnish with parmesan and fresh basil.
Remove from heat. Taste and adjust seasoning if needed. Divide among bowls and top generously with grated parmesan cheese and torn fresh basil leaves. Serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a wide, heavy-bottomed pot so the pasta cooks evenly and doesn't stick.
- 2Check the pasta doneness at 12 minutes; cooking time varies by brand and shape.
- 3For a creamier sauce, stir vigorously in the last minute of cooking to release more starch.
- 4Reserve a splash of hot pasta water before serving if the dish looks dry.
- 5Let the pot rest off heat for 2 minutes before serving so the sauce thickens further.
Adapt it for your goals.
Protein boost
Add 200g of cooked chickpeas or shredded rotisserie chicken when you stir in the tomatoes for a more filling meal.
low oilLow-oil
Sauté the onion and garlic in 2-3 tablespoons of water or vegetable broth instead of oil, then proceed as usual for a lighter version without sacrificing flavor.
veganVegan
Omit the parmesan and use nutritional yeast or a dairy-free alternative to keep the dish fully plant-based.
spicySpicy
Double the red pepper flakes or add a diced fresh chili along with the garlic for extra heat.
herb swapHerb swap
Replace dried oregano with dried thyme or Italian seasoning, and swap basil for fresh parsley or mint.
Why this is on our healthy list.
Rich in Fiber
The combination of whole grains from the pasta and fiber from an array of vegetables supports healthy digestion.
High in Vitamins A and C
Red bell pepper and tomatoes provide a significant dose of immune-supporting vitamin C, while zucchini adds vitamin A.
Low in Saturated Fat
This dish uses minimal olive oil and relies on the natural starch of pasta for creaminess, keeping saturated fat low.
Frequently asked questions
Yes, but you may need to increase the simmering time by 2-3 minutes and add an extra 2-3 tablespoons of water, as whole-wheat pasta absorbs more liquid.
