One Pot Veggie Pasta
One pot and less than 30 minutes is all you need for this nutritious and delicious dinner!
Servings 4 people
Calories 586kcal
Equipment
Ingredients
- 1/2 lb penne pasta 8 oz
- 1 tablespoon olive oil
- 1/2 onion diced
- 3 cloves garlic minced
- 1 tablespoon lemon juice
- 1 small zucchini thinly sliced in rounds
- 1 small red bell pepper thinlly sliced in strips
- 3/4 cup peas frozen
- 3/4 cup corn canned or frozen
- 1 cup mushrooms sliced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon ground mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 28 oz diced tomatoes or 3 cups, drianed from liquid
- 1 1/2 cups stock warm or room temp
- 1 cup mozzarella cheese 3 oz, freshly shredded
- 1 cup cheddar cheese 3 oz, freshly shredded
Instructions
- Saute: Heat olive oil over medium heat in a Dutch oven. Add garlic and onion and saute for 2-3 minutes or until the onions are translucent. It's ok if the bottom of the pan begins to brown a bit, that will ultimately become flavor. Add lemon juice to deglaze the pan.
- Add Veggies: Turn the heat to medium low and then add the zucchini, bell pepper, peas, corn, and mushrooms and stir. Add Italian seasoning, ground mustard, salt and pepper and stir. Saute for another 2-3 minutes before adding the diced tomatoes.
- Add Stock: Add the warm stock to the pot and turn heat up to high. Add pasta and stir. Bring pot to a boil and then turn down the heat to medium high so that it's boiling, but not a rolling high boil. Cover and cook for 5 minutes.
- Add Cheese: After 5 minutes, remove lid and stir. Add half of the cheese and stir again. Return lid to the pot and cover to finish cooking for another 4 minutes. After 4 minutes, stir again, turn off the heat, top the pasta with the remaining cheese. Cover to let the cheese melt and the pasta to continue to cook with the remaining heat in the pot for another 2 minutes.
- Serve and Enjoy!
Notes
Substitutions
Stock: Use vegetable or chicken, whichever you prefer.
Pasta: Use your favorite or another similar kind of pasta like ziti, elbows, or cavatappi.
Diced Tomatoes: If using a can, be sure to drain the liquid from the tomatoes. You can also use fresh diced tomatoes, too.
Vegetables: Totally customizable! Just keep the amounts about the same, but then you can swap out your favorites. For heartier veggies like broccoli or cauliflower, use frozen, not fresh. Frozen peas are best for this recipe, canned are too soft.
Cheese: We also like to use Monterey Jack cheese in place of mozzarella or colby. Whatever cheese you choose to use, just be sure to shred it yourself for the best melt.
Al Dente Pasta
The cooking time for this recipe will produce an al dente pasta. If you would like it a bit softer, you can leave the lid on the pot while the cheese melts for another 1 - 2 minutes.
Nutrition
Calories: 586kcal | Carbohydrates: 71g | Protein: 28g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 53mg | Sodium: 810mg | Potassium: 1011mg | Fiber: 8g | Sugar: 14g | Vitamin A: 1652IU | Vitamin C: 64mg | Calcium: 461mg | Iron: 4mg
