Would you believe me if I told you this pasta dish was made in one pot? That’s why we call it One-Pot Veggie Pasta. One-pot = less clean up.
At Everglow Nutrition, we stand for simple nutrition, which means simple recipes. The one-pot method simplifies this meal by saving time during clean up (aka. fewer dishes).
In addition, we believe that all foods fit. Too often people fear carbs and pasta. Carbs are the body’s primary source of energy! We wanted to show pasta (and carbs) some love with this recipe!
One-Pot Veggie Pasta
- 12 ounces pasta
- 1 15-ounce can diced tomatoes
- 1 onion, thinly sliced
- 4 cloves garlic, thinly sliced
- 1 cup spinach
- 1 zucchini, chopped
- ½ teaspoon red pepper flakes
- 2 sprigs basil, torn
- 2 tablespoons olive oil
- ¼ teaspoon pepper
- 2 teaspoons salt
- 4 cups of water
- Parmesan cheese for serving
- Combine pasta, tomatoes, onion, garlic, zucchini, spinach, red pepper flakes, basil, olive oil, salt + pepper, and water in a straight-sided large skillet. Bring to a boil and over high heat. Boil mixture, stirring frequently with tongs, for about 8-9 minutes or until pasta is al dente and water has nearly evaporated.
- Turn off heat and let sit for 5 minutes to absorb the remaining water. Stir in the desired amount of Parmesan cheese, which will make the pasta more creamy. Dish into 4 serving bowls, and enjoy while it’s warm!
I used angel hair pasta here, but spaghetti or linguine would work well, too. Cooking times may slightly vary depending on pasta type. This recipe has not been tested with a gluten-free or bean-based pasta.
*This recipe is adapted from Martha Stewart’s One-Pan Pasta.
Don’t forget to tag us on Instagram @everglownutrition when you make this recipe! We love to see what you’re up to in the kitchen.