One-Pot Pasta with Vegetables

1. 1
   prep · ~5 min

   Prep the vegetables.

   1.Slice the zucchini into half-moons.

   2.Dice the bell pepper.

   3.Halve the cherry tomatoes.

   4.Dice the onion and mince the garlic cloves.
2. 2
   saute · ~4 min

   Sauté the aromatics.

   1.Heat olive oil in a large pot over medium heat.

   2.Add diced onion and cook until translucent, about 3 minutes.

   3.Stir in the minced garlic and cook until fragrant, about 30 seconds.
3. 3
   boil · ~1 min

   Add the pasta and liquid.

   1.Add the penne pasta, zucchini, bell pepper, salt, and water to the pot.

   2.Stir everything together to combine.

   TIPMake sure the pasta is mostly submerged — a few exposed pieces are okay, they'll sink as the water heats.
4. 4
   simmer · ~15 min

   Simmer until the pasta is tender.

   1.Bring the water to a boil, then reduce heat to a gentle simmer.

   2.Cook uncovered, stirring occasionally, until the pasta is al dente and most of the water has been absorbed, about 12-15 minutes.

   TIPStir every 2-3 minutes to prevent the pasta from sticking to the bottom of the pot.
5. 5
   mix · ~1 min

   Finish with fresh ingredients.

   1.Remove the pot from the heat.

   2.Stir in the halved cherry tomatoes and chopped basil.

   3.Add black pepper and red pepper flakes if using.
6. 6
   serve · ~1 min

   Plate and garnish.

   1.Divide the pasta among bowls.

   2.Sprinkle generously with grated parmesan cheese.

   3.Serve immediately.

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