One-Pot Summer Vegetable Pasta

A vibrant, nutritious dinner that comes together in one pot in under 30 minutes. This colorful celebration of summer produce combines fresh seasonal vegetables, aromatic herbs, and al dente pasta in a harmonious blend that's perfect for busy weeknights or casual entertaining.

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Course: Main Course

Cuisine: Italian, Mediterranean

Keyword: One-Pot Meal, Summer Pasta, Vegetable Pasta, Quick Dinner, Weeknight Meal

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 380kcal

Equipment

Large Dutch Oven or Deep Pot

Ingredients

12 oz pasta penne, fusilli, or farfalle work best
1 medium zucchini diced
1 yellow summer squash diced
1 red bell pepper sliced
1 pint cherry tomatoes halved
1 small red onion thinly sliced
4 cloves garlic minced
2 tablespoons olive oil
4 cups vegetable broth
1 teaspoon dried Italian herbs
1/4 teaspoon red pepper flakes optional
1/2 cup fresh basil leaves torn
1/4 cup Parmesan cheese grated, plus extra for serving
salt and freshly ground black pepper to taste
1 tablespoon fresh lemon juice

Instructions

In a large, deep pot or Dutch oven, heat the olive oil over medium heat. Add the sliced red onion and cook for 2-3 minutes until softened. Add the minced garlic and red pepper flakes (if using) and cook for another 30 seconds until fragrant.
Add the bell pepper slices to the pot and cook for 2 minutes.
Add the uncooked pasta, zucchini, yellow squash, dried Italian herbs, and vegetable broth to the pot. Season with salt and freshly ground black pepper. Stir everything together and bring to a boil.
Once boiling, reduce the heat to maintain a steady simmer, then cover and cook for about 10-12 minutes, stirring occasionally to prevent sticking.
When the pasta is almost al dente (about 2 minutes before the package cooking time), add the cherry tomatoes. Continue cooking uncovered until the pasta is perfectly al dente and most of the liquid has been absorbed, creating a light sauce (about 2-3 minutes more).
Remove the pot from heat and stir in the fresh lemon juice, torn basil leaves, and grated Parmesan cheese. Taste and adjust seasoning if necessary.
Let the pasta rest for 2 minutes before serving. Serve in bowls with additional Parmesan cheese and fresh basil on top.

Notes

Feel free to customize this recipe based on what vegetables you have available. Broccoli, asparagus, or eggplant would make excellent substitutions. For a protein boost, add chickpeas, white beans, grilled chicken, or shrimp. The pasta continues cooking slightly after being removed from heat, so aim for al dente texture when serving. Leftovers can be stored in an airtight container for up to 3 days.

Nutrition

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