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–+ servings
A close-up of a pasta dish with cherry tomatoes, zucchini, mushrooms, and spinach, perfect for easy dinner recipes.

One-Pot Pasta with Vegetables

A quick and easy one-pot pasta dish packed with vegetables, perfect for a weeknight dinner.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Main
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces dry pasta gluten-free or regular
  • 8 ounces grape or cherry tomatoes cut in half
  • 2 garlic cloves minced
  • 1/2 yellow onion thinly sliced
  • 1 small zucchini chopped and quartered
  • 3 oz cremini mushrooms sliced
  • 1/2 teaspoon red pepper flakes optional
  • 1/2 teaspoon kosher salt
  • 1 1/4 cup pasta sauce of choice
  • 2 1/2 cups water
  • 3 ounces fresh spinach

Equipment

  • Large pot

Method
 

  1. Add the uncooked pasta to a large pot. Add the tomatoes, garlic, onion, zucchini, mushrooms, red pepper flakes (if using), salt, pasta sauce, and water. Mix well.
  2. Bring the pot to a boil over high heat. Reduce the heat to medium-low and cook for 10-14 minutes, or until the pasta is al dente. Stir every 2 minutes to prevent sticking.
  3. Turn off the heat and stir in the spinach until it wilts. Divide the pasta into serving bowls and add your desired toppings.

Notes

This recipe works with both gluten-free and regular pasta. Shorter pasta shapes like penne, rotini, shells, or macaroni cook more evenly than long noodles. Brown rice pasta is recommended for gluten-free options.

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