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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There is no way this isn’t going to be a winner. I love meals that have vegetables packed I to them.
We eat veggie quite a lot even though we are both avid meat eaters… and I love that fact is all in one pot.. I would have to ditch the zucchini as it is not a favourite in our house
Loving how veggie-packed this is! Not to mention easy – what a great weeknight dinner. And I bet leftovers make for a killer lunch. Yum!
I think your instructions skipped cooking the veggies before adding it all together with the broth/water/tomato paste and noodles!
I always love a good one pot meal, this one looks delicious!
Just made this for dimer tonight, added a green bell pepper and fresh green beans, 5 kids plus hubby loved it. Added ricotta to a dish for grandma because I’m a little heavy on the red pepper flakes.
One pot meals are my favorite! I love that you used veggies as the main ingredient. We always need to eat more veggies and I think that we would with your recipe.
I love that this is a one-pot meal and is full of veggies! So many pasta dishes are heavy and that’s not the way I want to feel after eating, especially during the hot summer months. Can’t wait to try this!
This recipe looks awesome and I’m saving it to add to one of my upcoming meal plans! I’d love for you to link it up at the blog hop that I co-host, Share The Wealth Sunday (www.FunMoneyMom.com). We go live Saturdays at 7pm.
Visiting from Best Of The Weekend
xoxo
Lisa
Loving this pasta dinner! Thanks for linking up with What’s Cookin’ Wednesday!