Fresh One-Pot Summer Veggie Pasta
A simple and delightful one-pot pasta dish that captures the essence of summer with fresh vegetables and aromatic herbs.
Equipment
- 1 Large pot
- 1 Wooden spoon
Ingredients
Main Ingredients
- 8 oz penne pasta
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 zucchini sliced
- 1 bell pepper sliced
- 1 cup cherry tomatoes halved
- 4 cups vegetable broth
- Salt and pepper to taste
Finishing Touches
- 1/4 cup fresh basil chopped
- Grated Parmesan cheese for serving
Instructions
Preparation
- Wash and slice the zucchini and bell pepper. Halve the cherry tomatoes and mince the garlic.
Cooking
- Heat olive oil in a large pot over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add zucchini, bell pepper, and cherry tomatoes. Cook for 5 minutes until they start to soften.
- Pour in the vegetable broth and bring to a boil. Add pasta, cover, and reduce to a simmer. Cook for 10-12 minutes, stirring occasionally, until pasta is al dente.
- Stir in fresh basil and season with salt and pepper. Adjust seasoning to taste.
Serving
- Serve hot, garnished with Parmesan cheese and extra basil if desired.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
Notes
Pro Tips: Use the freshest vegetables for the best flavor. Ingredient Substitutions: Swap the zucchini for summer squash. How to Serve: Top with extra herbs for a burst of freshness. Storage & Freshness: Keeps well in the fridge for up to 3 days. Make-Ahead Tips: Prep vegetables in advance to save time.