$7.99 RECIPE / $2.00
One-Pot Veggie Pasta is my most recent go-to quick fix.
I’ve been cooking this quick one-pot spaghetti with my leftover vegetables lately. You can simply throw in whatever you have on hand and end up with a delicious one-pot meal that’s full of color, flavor, and texture.
It may not be revolutionary, but I believe that seeing what other people make for quick dinners may be helpful.
GET CREATIVE WITH YOUR LEFTOVERS
This dish isn’t groundbreaking in terms of one-pot pasta, but I enjoy it for one reason: it’s great for using up leftovers. Do you have two carrots left? Or a quarter of bell pepper.
How about a handful of mushrooms? What about that half-bag of broccoli florets stashed away in the back of your freezer? They’ll all fit in this easy one-pot spaghetti! The more textures and colors, the better.
APPLY YOUR CHOICE OF SAUCE
Because this simple weeknight pasta dish is all about convenience, I used a jar of spaghetti sauce instead of creating my own this time. You can use any red spaghetti sauce you like, as long as it’s one you know you’ll enjoy.
Actually, I’m sure you could make a delicious alfredo out of this! *takes notes for testing the following week*
WHAT HAPPENED TO THE LEFTOVERS?
The rotini softens while it sits in the refrigerator, just like any other leftover pasta dish.
Personally, I’ve never been troubled by this and have never refused to eat leftover spaghetti, but if you’re sensitive to textures, you might not love the remains of this pasta.
ONE-POT PASTA RECIPES SUCCESS
It takes a little practice to learn how to make one-pot pasta. It’s all about paying attention and making adjustments. The idea is to have the pasta simmer in a small amount of liquid until there is only a small amount of saucy liquid left in the bottom of the pot when the pasta is tender.
Stir occasionally while simmering with the cover on (to keep the steam in). Check the texture of the pasta and the amount of liquid remaining in the pot every time you stir.
Allow it to boil without a lid if the pasta is almost done but there is still a lot of liquid. Add a splash of water if the liquid is almost gone but the pasta isn’t soft. Here are some more one-pot pasta cooking tips:
- Make sure you use a saucepan with a sturdy bottom. Hot and cold areas will develop in thin-bottomed pots, causing the pasta to cook unevenly.
- Use a burner that is close to the bottom of the pot in size. If the burner is too tiny, the outer edges will not simmer, resulting in uneven cooking of the pasta.
- Ensure that the broth is kept at a low simmer the entire time. If you remove it from the heat, the pasta will stop cooking and turn mushy.
ONE-POT VEGGIE PASTA
- 2 cloves of garlic ($0.16)
- 1 yellow onion ($0.28)
- 2 carrots ($0.16)
- 2 Tbsp. olive oil ($0.32)
- 8 oz. mushrooms ($1.49)
- 1 zucchini ($0.90)
- 1 red bell pepper ($1.50)
- 1/2 lb. rotini (not cooked) ($0.50)
- 1/2 tsp dried basil ($0.05)
- 1/2 tsp dried oregano ($0.05)
- 2 cups vegetable broth ($0.26)
- 24 oz. pasta sauce ($1.49)
- 4 oz. mozzarella, shredded (optional) ($0.83)
- Garlic should be minced, the onion should be diced, and carrots should be sliced. In a large pot with olive oil, combine the garlic, onion, and carrots. Over medium heat, cook the onions until they are tender and transparent.
- Slice the mushrooms while the vegetables are cooking. Once sliced, combine them with the remaining vegetables in the pot and continue to sauté.
- Dice the zucchini and bell pepper while the rest of the vegetables are sautéing.
- Add the bell pepper and zucchini, as well as the rotini, basil, oregano, and vegetable broth, to the saucepan once they’ve been diced. To blend, whisk everything together. It’s fine if the pasta doesn’t completely submerge in the soup.
- Place a lid on the saucepan and bring the soup to a boil over medium-high heat.
- When the stock has reached a full boil, give the pasta a quick stir, cover, and reduce the heat to medium-low. Allow the paste to simmer for 10 minutes over medium-low heat, stirring regularly and always reinstalling the lid, or until the pasta is tender.
- When the pasta is tender, pour in the pasta sauce and mix to blend. Replace the lid on the pot and top with shredded cheese. Allow a few minutes for the pasta to heat up, or until the cheese is melted. Serve immediately.
NUTRITION IN VEGGIE PASTA
- Serving: 1 serving
- Calories: 461 kcal
- Carbohydrates: 65 g
- Protein: 19 g
- Fat: 15 g
- Sodium: 1573 mg
- Fiber: 8 g
STEP-BY-STEP INSTRUCTIONS FOR MAKING ONE-POT VEGGIE PASTA
- 2 carrots, minced, 1 onion, diced In a large pot with 2 tablespoons olive oil, combine the garlic, onion, and carrots. Over medium heat, sauté the onions for about five minutes, or until tender.
- Slice 8 ounces of mushrooms while the garlic, onion, and carrots are cooking (or you can buy pre-sliced). While you chop the remainder of the vegetables, add the sliced mushrooms to the pot and continue to sauté. 1 red bell pepper and 1 zucchini, chopped
- 8 oz. rotini (not cooked), 1/2 tsp basil, 1/2 tsp oregano, and 2 cups vegetable broth go into the pot with the chopped zucchini and bell pepper.
- Combine all ingredients and mix well. Don’t be concerned if the pasta isn’t completely immersed in the soup. It still works, I guarantee. Turn the heat up to medium-high and cover the saucepan with a lid. Raise the temperature of the broth to high. When it reaches a full boil, quickly whisk everything together, replace the cover, and reduce the heat to medium-low.
- Allow the pasta and veggies to simmer, stirring regularly and covering the pot with the lid, until the pasta is cooked and there is very little liquid remaining.
- Stir in a 24 oz. jar of pasta sauce.
- 4 oz. shredded mozzarella, on top of the spaghetti Replace the lid on the pot and set aside for 2 minutes, or until the cheese has melted.
- Then you’re finished! To make it look nice, I added a little chopped parsley, although it’s not necessary in terms of flavor.