One Pot Loaded Veggie Pasta is simple to prepare and loaded with summer’s bounty. This one pot meal is the perfect dish to prepare after a trip to the Farmer’s Market. I love visiting the farmer’s market on weekends. Next time you go and take your kids, be sure to download and print this fun Farmer’s Market Scavenger Hunt Printable.

This hearty meal is so full of flavor. You definitely won’t miss the meat.

I just love a one pot meal. The fewer dishes I have to wash, the better. This pasta recipe is a keeper.

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One Pot Loaded Veggie Pasta

Ingredients:

1 pound spaghetti or linguine
14 ounces chicken or vegetable broth
2 cups water
6 ounces tomato paste
1 tsp oregano
1⁄2 tsp dried basil
1⁄4 tsp black pepper
1⁄4 tsp salt
1⁄2 tsp red pepper flakes
14 ounces fire roasted diced tomatoes (do not strain)
1 zucchini, cut in half lengthwise and then into bite size moon shapes
8 ounces mushrooms, sliced
1 yellow squash, cut in half lengthwise and then into bite size moon shapes
1⁄2 pound asparagus, ends trimmed and cut into 1 inch pieces
1 onion, slices thinly
3 garlic cloves, minced
1 TBS olive oil
Parmesan cheese to garnish

Directions:

1. In a large stock pot, add water, broth, and tomato paste; whisk to combine. Turn heat to medium, and add spaghetti to the pot followed by oregano, basil, pepper, salt, red pepper flakes, zucchini, mushrooms, yellow squash, asparagus, onions, and garlic. Add diced tomato with liquid from can. Drizzle olive oil over the top. Cover, turn heat to high and bring to a boil.

2. Boil for 5 minutes, stirring to combine occasionally. Turn heat down to simmer; simmer for 15-20 minutes, stirring occasionally, or until spaghetti is cooked al dente.

3. Serve and garnish with Parmesan cheese and salt and pepper to taste.

Enjoy!

One Pot Loaded Veggie Pasta

About a Mom

One Pot Loaded Veggie Pasta is simple to prepare and loaded with summer's bounty.

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Dinner

Cuisine Pasta

Servings 8 servings

Ingredients

  

1x2x3x

• 1 pound spaghetti or linguine
• 14 ounces chicken or vegetable broth
• 2 cups water
• 6 ounces tomato paste
• 1 tsp oregano
• 1 ⁄2 tsp dried basil
• 1 ⁄4 tsp black pepper
• 1 ⁄4 tsp salt
• 1 ⁄2 tsp red pepper flakes
• 14 ounces fire roasted diced tomatoes do not strain
• 1 zucchini cut in half lengthwise and then into bite size moon shapes
• 8 ounces mushrooms sliced
• 1 yellow squash cut in half lengthwise and then into bite size moon shapes
• 1 ⁄2 pound asparagus ends trimmed and cut into 1 inch pieces
• 1 onion slices thinly
• 3 garlic cloves minced
• 1 TBS olive oil
• Parmesan cheese to garnish

Instructions

 

• In a large stock pot, add water, broth, and tomato paste; whisk to combine. Turn heat to medium, and add spaghetti to the pot followed by oregano, basil, pepper, salt, red pepper flakes, zucchini, mushrooms, yellow squash, asparagus, onions, and garlic. Add diced tomato with liquid from can. Drizzle olive oil over the top. Cover, turn heat to high and bring to a boil.
• Boil for 5 minutes, stirring to combine occasionally. Turn heat down to simmer; simmer for 15-20 minutes, stirring occasionally, or until spaghetti is cooked al dente.
• Serve and garnish with Parmesan cheese and salt and pepper to taste.

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