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A large stainless steel pot filled with One-Pot Veggie Pasta, cherry tomatoes, zucchini, and fresh basil.

One-Pot Veggie Pasta

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 450 kcal

Ingredients
  

  • 12 oz linguin e
  • 1 medium yellow onion, thinly sliced
  • 4 cloves garlic , minced
  • 1 pint cherry tomatoes, halved
  • 2 cups fresh baby spinach
  • 1 medium zucchini , sliced into half-moons
  • 4.5 cups vegetable broth
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 0.5 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 0.5 teaspoon ground black pepper
  • 0.25 cup grated Parmesan cheese
  • 0.25 cup fresh basil leaves, torn

Instructions
 

  • Place dry pasta, onion, garlic, cherry tomatoes, and zucchini into a large, wide-bottomed pot or Dutch oven.
  • Pour vegetable broth and olive oil over the ingredients, then add oregano, red pepper flakes, salt, and pepper.
  • Bring the mixture to a boil over high heat.
  • Once boiling, reduce heat to medium-high and simmer for 9 to 11 minutes, stirring frequently with tongs to prevent sticking.
  • Continue cooking until the pasta is al dente and the liquid has reduced into a thick sauce that coats the noodles.
  • Stir in the fresh baby spinach during the last 60 seconds of cooking until wilted.
  • Remove from heat, stir in the grated Parmesan cheese, and garnish with fresh basil before serving.