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One Pot Loaded Veggie Pasta

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


  • 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


  • 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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