One-Pot Budget-Friendly Pasta (Printer Friendly)

Affordable one-pot pasta with fresh veggies, easy to prepare and perfect for busy evenings.

# What You Need:

→ Pasta

01 - 12 oz dried penne or fusilli pasta

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 medium zucchini, diced
05 - 1 red bell pepper, diced
06 - 14 oz canned diced tomatoes with juice
07 - 3.5 oz baby spinach

→ Liquids

08 - 3 cups vegetable broth

→ Dairy and Seasonings

09 - 2 oz grated Parmesan cheese, plus extra for serving
10 - 2 tablespoons olive oil
11 - 1 teaspoon dried Italian herbs
12 - 0.5 teaspoon chili flakes (optional)
13 - Salt and black pepper to taste

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sautéing for 2-3 minutes until fragrant and translucent.
02 - Stir in diced zucchini and bell pepper, cooking for an additional 2-3 minutes until slightly softened.
03 - Add uncooked pasta, canned tomatoes with juice, and vegetable broth to the pot. Sprinkle in dried Italian herbs, chili flakes if using, salt, and black pepper. Stir well.
04 - Bring mixture to a boil, then reduce heat to simmer. Cover and cook for 10-12 minutes, stirring occasionally, until pasta reaches al dente texture and most liquid absorbs.
05 - Uncover pot and stir in baby spinach and grated Parmesan cheese. Cook for 1-2 minutes until spinach wilts completely and cheese melts.
06 - Taste and adjust seasoning as needed. Serve immediately while hot, topped with additional Parmesan cheese.

# Pro Advice:

01 -
  • One pot means one thing to wash, and after a long day, that alone feels like winning.
  • The pasta absorbs all the flavors as it cooks, so every bite tastes intentional rather than assembled.
  • It costs less than most takeout options but tastes like you actually spent time in the kitchen.
02 -
  • Stir occasionally while simmering or you'll have pasta glued to the bottom of your pot—a quiet, constant threat that only takes a moment to prevent.
  • Don't skip the juice from the canned tomatoes; that's where the acid and umami live, and it prevents the pasta from turning into a dry mess.
  • If you're adding meat, brown it first in the pot before the onions so it seasons everything that comes after it.
03 -
  • Use a pot bigger than you think you need—it prevents pasta water from boiling over onto your stovetop, which is somehow always a surprise even when you're expecting it.
  • Fresh spinach wilts at the end, but frozen spinach works too; just thaw it first and squeeze out the water or it'll make everything wet.
  • The Parmesan at the end isn't optional—it's the punctuation mark that makes people remember this meal.
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