Description
One-Pot Summer Veg Pasta is a simple and delicious summer meal that showcases vibrant vegetables and is perfect for busy evenings. This delightful dish is easy to prepare, requires minimal cleanup, and brings fresh flavors and nourishment to your table.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 8 ounces uncooked pasta (penne or fusilli)
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil, for garnish
- Grated Parmesan cheese, for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced zucchini and bell peppers, sautéing for about 5 minutes until they start to soften.
- Add minced garlic and cook for an additional minute.
- Add the uncooked pasta, vegetable broth, dried oregano, salt, and pepper to the pot. Stir well.
- Bring to a boil, then reduce heat to a simmer and cover. Cook for 10-12 minutes until pasta is al dente.
- Add chopped fresh basil before serving.
- Serve hot with grated Parmesan cheese and additional basil if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Add a splash of broth or water when reheating to prevent drying out.
- Experiment with various summer vegetables as per your preference.
- This recipe is vegan-friendly when served without cheese.
- Prep vegetables in advance for a quicker meal option!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: One-Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 5mg