One-Pot Budget-Friendly Pasta (Printer View)

A simple, delicious one-pot pasta with garden veggies and savory herbs, perfect for weeknight dinners.

# Components:

→ Pasta

01 - 12 oz dried penne or fusilli pasta

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 medium zucchini, diced
05 - 1 red bell pepper, diced
06 - 14 oz canned diced tomatoes with juice
07 - 3.5 oz baby spinach

→ Liquids

08 - 3 cups vegetable broth

→ Dairy and Seasonings

09 - 2 oz grated Parmesan cheese, plus extra for serving
10 - 2 tablespoons olive oil
11 - 1 teaspoon dried Italian herbs
12 - ½ teaspoon chili flakes, optional
13 - Salt and black pepper to taste

# Method:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, cooking for 2 to 3 minutes until fragrant and translucent.
02 - Stir in diced zucchini and bell pepper. Cook for an additional 2 to 3 minutes.
03 - Add uncooked pasta, canned tomatoes with their juice, and vegetable broth to the pot. Sprinkle in dried Italian herbs, chili flakes if using, salt, and black pepper. Stir well.
04 - Bring to a boil, then reduce heat to a simmer. Cover and cook for 10 to 12 minutes, stirring occasionally, until pasta reaches al dente texture and most liquid is absorbed.
05 - Uncover pot and stir in baby spinach and grated Parmesan cheese. Cook for 1 to 2 minutes until spinach wilts and cheese melts.
06 - Taste and adjust seasoning as needed. Serve hot, topped with additional Parmesan cheese.

# Expert Advice:

01 -
  • One pot means one cleanup session and way more time to actually enjoy your meal instead of scrubbing.
  • The pasta soaks up all those tomato and herb flavors directly, tasting richer than it has any right to given how affordable it is.
  • It's flexible enough to feed a crowd or stretch across several meals, and forgiving enough that small variations only make it better.
02 -
  • Don't skip stirring occasionally—the bottom of the pot wants to brown those pasta bits if you give it the chance, and while a little fond is good, burnt starch tastes like regret.
  • If your liquid disappears before the pasta is tender, add a splash more broth or even water rather than risking crunchy pasta; it'll adjust the consistency but won't wreck the dish.
03 -
  • Freshly grate your Parmesan just before using it—pre-grated cheese has anti-caking agents that prevent it from melting into that creamy finish you're after.
  • If you're cooking for people with varying spice tolerance, leave the chili flakes out of the pot and let everyone add their own at the table; it's the difference between making everyone happy and making someone unhappy.
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