I’ve been making a lot of these one pot pasta style style dishes lately, and I’m loving the convenience of throwing everything in a pot and letting the flavors meld together, all while dirtying only a single pot and maybe a cutting board. I’m exploring options besides pasta, so stay tuned for some rices and other versions in the future! For now, though, pasta is what’s on the menu. And why not?
There is no comfort food like pasta. Except maybe mashed potatoes.
But let’s admit that this one pot pasta with parmesan and vegetables has a lot more flavor, texture, and nutritional value than a handful of (albeit delicious) mashed potatoes.
A handful? I think I mean a scoop. Or something.
Anyway, this one pot pasta is maybe even easier than the last one I shared, because all you need to do is roughly chop a red onion and some zucchini, dump in some roasted red peppers and artichokes, cook them with the pasta, and add a handful of shredded parmesan cheese when it’s all done.
I’ll come right out and say I didn’t even try to make this dairy-free. I’m sure, though (as in 100% sure) that it would be insanely delicious still if you left out the parmesan cheese and instead added a few tablespoons of nutritional yeast to taste. The veggie broth cooks flavor into the pasta anyway, and so do the roasted peppers and red onion, so the parmesan isn’t essential to the basic flavors of the dish. So, my vegan friends, I hope this one isn’t lost on you.
This is another 30-minute one pot pasta dinner that you can whip up on a weeknight, and if you’ve got kids, I imagine that you might be able to inspire them to eat a few veggies using this dish if that’s something that you struggle with in your house. I mean, they’ll be covered in cheese. Kids love cheese. Call it mac-and-cheese-and-veggies if you want.
Sometimes that’s what I want to call it, since I’m a kid at heart. Even though I didn’t like mac-and-cheese as a kid. Even though this one pot pasta isn’t incredibly heavy on the cheese. Most of the flavor, as I said, comes from the veggie broth. So use a broth you think is tasty. If you’re not vegetarian, you might enjoy chicken broth instead of vegetable broth here. Your choice.
And if this one isn’t your jam (or if it is and you want MORE), try my 30-minute One Pot Green Veggie Pasta. It’s completely vegan and has a bright pesto flavor with no cheesiness.
An easy 30-minute one-pot pasta with veggies and parmesan cheese. Serves 4-6.
- 10 ounces pasta, whole wheat or gluten free (shapes like fusilli, penne, or macaroni work best)
- 2 small zucchini or 1 medium (you'll want 2 cups of chopped zucchini)
- 12 ounces artichoke hearts, drained
- 6 ounces roasted red pepper strips, drained
- half a medium red onion
- 2.5 cups vegetable broth (LOW SODIUM version, I used Pacific Foods)
- 1/2 cup shredded parmesan cheese
- 1/4 teaspoon black pepper
- olive oil
- sea salt to taste, depending on your broth (I didn't need to add any)
Heat a heavy drizzle of olive oil on medium-low heat in a medium heavy-bottomed pot (I used enameled cast iron). Roughly chop your red onion--don't be too bothered about the size of the pieces. Add them to the pot and toss to coat with oil.
While the onions begin to soften, chop your zucchini. I prefer cutting slices about a half-inch thick and then cutting each slice in half to make half-circles. Your choice. Add the zucchini to the pot and toss.
Add the drained red pepper strips and artichokes to the pot, then the pasta. Stir it all together and add the broth, stirring again. Turn the heat up to medium-high and when the broth boils, stir it again and put the lid on.
Continue to cook for about 25 minutes or until the pasta has absorbed all of the broth and is al-dente. Every few minutes, you'll need to open the lid and stir to keep the pasta and veggies from sticking to the bottom. If the pasta absorbs all the broth and isn't full cooked, add half a cup of water and replace the lid to keep cooking.
When the pasta is finished, add in the black pepper and parmesan and cheese and stir to combine. Give it a taste and add a touch of sea salt if it needs it. Otherwise, you're done!