One Pan Veggie Pasta
If you’re on the lookout for a quick, flavorful, and nutritious meal that requires minimal cleanup, look no further than this delightful One Pan Veggie Pasta. With vibrant vegetables, hearty whole wheat linguine, and a burst of fresh flavors, this dish is not only satisfying but also a feast for the eyes. Whether you’re preparing a weeknight dinner or a leisurely weekend meal, this pasta will easily become a staple in your kitchen. Let’s dive into why you’ll keep making it!
Why You’ll Keep Making It
This One Pan Veggie Pasta is the epitome of convenience and taste. The beauty of this dish lies in its simplicity—everything cooks together in one pan, allowing the flavors to meld beautifully. The whole wheat pasta offers a nutty flavor and added nutrition, while the colorful array of vegetables makes it a visual delight. Plus, it’s adaptable! You can use whatever veggies you have on hand, making it perfect for cleaning out the fridge. With minimal prep and cleanup, this recipe is ideal for busy weeknights.
Ingredients at a Glance
- 1 tablespoon olive oil
- 2 shallots, chopped
- 4 garlic cloves, sliced thinly
- 1/4 teaspoon red chili flakes
- 2 1/2 cups vegetable broth (low sodium)
- 2 cups cherry tomatoes, quartered
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup mushrooms, sliced
- 1/2 pound whole wheat linguine or any other whole wheat pasta
- 1 cup spinach, chopped
- 1/3 cup fresh basil, chopped
- 1/2 lemon, juiced and zested
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/3 cup Parmesan cheese, grated
Tools of the Trade
- Large Skillet: A wide, deep skillet allows for even cooking and easy stirring.
- Wooden Spoon: Perfect for mixing ingredients without scratching your pan.
- Measuring Cups and Spoons: For precise ingredient measurements, ensuring great flavor.
- Knife and Cutting Board: Essential for chopping veggies efficiently.
One Pan Veggie Pasta Made Stepwise
Step 1: Sauté the Aromatics
In a large skillet, heat the 1 tablespoon of olive oil over medium heat. Add the chopped shallots and sauté for about 2-3 minutes until they become translucent. Add the garlic and red chili flakes, cooking for an additional minute until fragrant.
Step 2: Add the Vegetables
Stir in the cherry tomatoes, orange bell pepper, and yellow bell pepper. Cook for about 5 minutes, allowing the tomatoes to soften and release their juices. Next, add the mushrooms and cook for another 3-4 minutes until they start to brown.
Step 3: Pour in the Broth
Pour in the 2 1/2 cups of vegetable broth and bring the mixture to a gentle boil. Once boiling, add the whole wheat linguine to the pan. Stir well to ensure the pasta is submerged in the broth.
Step 4: Cook the Pasta
Reduce the heat to a simmer and cover the skillet. Cook for about 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the broth is absorbed. If the pasta is not fully cooked but the liquid is gone, add a splash more broth or water as needed.
Step 5: Finish with Greens and Seasoning
Once the pasta is cooked, stir in the chopped spinach, fresh basil, lemon juice and zest, sea salt, and black pepper. Mix until the spinach wilts and everything is well combined.
Step 6: Serve with Cheese
Remove the skillet from heat and sprinkle the grated Parmesan cheese over the top. Give it a gentle toss to incorporate the cheese, then serve immediately while hot, garnished with extra basil if desired.
If You’re Out Of…
- Shallots: Use onions or leeks as a substitute.
- Cherry Tomatoes: Diced regular tomatoes will work just fine.
- Whole Wheat Linguine: Any whole wheat or gluten-free pasta can be used.
- Parmesan Cheese: Nutritional yeast or a dairy-free cheese can replace it.
Easy-to-Miss Gotchas
- Don’t skip the lemon zest! It adds a bright freshness that elevates the dish.
- Make sure to stir the pasta occasionally while it cooks to prevent sticking.
- Adjust the salt based on your vegetable broth’s sodium content.
- If you prefer a creamier sauce, add a splash of cream or non-dairy milk just before serving.
Refrigerate, Freeze, Reheat
This One Pan Veggie Pasta stores well! You can refrigerate any leftovers in an airtight container for up to 3 days. To freeze, place the cooled pasta in a freezer-safe container, where it will last for up to 2 months. When ready to enjoy, thaw overnight in the fridge, then reheat on the stove with a splash of broth to bring it back to life.
Your Questions, Answered
Can I use different vegetables?
Absolutely! This recipe is highly adaptable. Feel free to swap in your favorite vegetables or whatever you have on hand—zucchini, broccoli, or kale would all be great additions.
Is this dish vegan?
Yes, you can easily make this One Pan Veggie Pasta vegan by omitting the Parmesan cheese or substituting it with a plant-based alternative.
How can I make this dish spicier?
If you love heat, consider adding more red chili flakes or even a dash of hot sauce to amp up the spice level!
Can I make this gluten-free?
Yes, simply swap out the whole wheat linguine for your favorite gluten-free pasta. Just be sure to check the cooking time as it may vary.
Cook This Next
Bring It to the Table
Gather your friends and family around the table, and serve this One Pan Veggie Pasta with a side of crusty bread or a fresh salad. The vibrant colors and tempting aroma will surely make everyone excited to dig in. As you savor each bite, you’ll appreciate the wholesome ingredients and the simplicity of this dish.
This One Pan Veggie Pasta is not just a meal; it’s a celebration of fresh ingredients and easy preparation. With its robust flavors and nourishing components, it’s bound to become a favorite in your home. Enjoy the ease of one-pan cooking and the joy of sharing a delicious meal with your loved ones!
One Pan Veggie Pasta
Ingredients
Equipment
Method
- In a large skillet, heat the 1 tablespoon of olive oil over medium heat. Add the chopped shallots and sauté for about 2-3 minutes until they become translucent. Add the garlic and red chili flakes, cooking for an additional minute until fragrant.
- Stir in the cherry tomatoes, orange bell pepper, and yellow bell pepper. Cook for about 5 minutes, allowing the tomatoes to soften and release their juices. Next, add the mushrooms and cook for another 3-4 minutes until they start to brown.
- Pour in the 2 1/2 cups of vegetable broth and bring the mixture to a gentle boil. Once boiling, add the whole wheat linguine to the pan. Stir well to ensure the pasta is submerged in the broth.
- Reduce the heat to a simmer and cover the skillet. Cook for about 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the broth is absorbed. If the pasta is not fully cooked but the liquid is gone, add a splash more broth or water as needed.
- Once the pasta is cooked, stir in the chopped spinach, fresh basil, lemon juice and zest, sea salt, and black pepper. Mix until the spinach wilts and everything is well combined.
- Remove the skillet from heat and sprinkle the grated Parmesan cheese over the top. Give it a gentle toss to incorporate the cheese, then serve immediately while hot, garnished with extra basil if desired.
Notes
- Feel free to use any vegetables you have on hand for a personalized touch.
- This dish can easily be made vegan by omitting the Parmesan cheese.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
