Go Back

One-Pan Vegetable Pasta

Easy One-Pan Vegetable Pasta with zucchini, bell peppers, tomatoes, spinach, garlic, and Parmesan. A colorful 30-minute dinner with minimal cleanup.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: Italian-Inspired
Ingredients Method

Ingredients
  

  • 12 oz short pasta such as penne or rotini
  • 2 tablespoons olive oil
  • 1 small yellow onion diced
  • 1 medium zucchini cut into half-moons
  • 1 red bell pepper diced
  • 2 cups cherry tomatoes halved
  • 4 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes optional
  • 4 cups low-sodium vegetable broth plus more if needed
  • 3 cups baby spinach
  • 3/4 cup freshly grated Parmesan cheese
  • 1/4 cup fresh basil leaves
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon freshly ground black pepper

Method
 

  1. Prepare the onion, zucchini, bell pepper, tomatoes, and garlic.
  2. Heat the olive oil in a large deep skillet over medium heat.
  3. Add the onion and cook for 2–3 minutes until it begins to soften.
  4. Add the zucchini and bell pepper and cook for another 3–4 minutes.
  5. Stir in the garlic, Italian seasoning, and red pepper flakes. Cook for about 30 seconds.
  6. Add the dry pasta and cherry tomatoes.
  7. Pour in the vegetable broth and stir well.
  8. Bring to a gentle boil, then reduce the heat to medium-low.
  9. Simmer uncovered for 10–14 minutes, stirring frequently, until the pasta is al dente. Add a small amount of additional broth if the pan becomes dry before the pasta is tender.
  10. Stir in the baby spinach and cook for 1–2 minutes until wilted.
  11. Remove the skillet from the heat.
  12. Stir in the freshly grated Parmesan until the remaining cooking liquid lightly coats the pasta.
  13. Season with salt and black pepper to taste.
  14. Finish with fresh basil and additional Parmesan before serving.