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 MomIngredients
- 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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That looks delicious! Thanks for sharing the recipe.
Goodness, where is my fork? This looks so good. Thanks for the recipe. I’m going to share this recipe with my Mom.
I need to make this. I love one pot dishes and this looks delicious!
OMG, that sounds so good. I love meals like this.
That is how you do it! I so need to try this, using what I have in the fridge and dump it all in – yum!
One pot I like those kind of meals means a lot less dishes to worry about after. I’m saving this recipe for later.
We’ve been eating a lot of pasta since we moved to a bigger house lol Would be nice to step it up a notch with this recipe! Will be giving this a try since it looks so delicious!
That looks wonderful! I need to try this for the family for dinner. Thanks!
Oh my gosh, that looks delicious. When do I need to be over for dinner? Lol.
This looks so hearty and filling! I love all the colors in this dish!