Description
A quick and easy one pot pasta recipe loaded with fresh vegetables and a flavorful tomato sauce. Perfect for a healthy weeknight dinner with minimal cleanup.
Ingredients
12 ounces dry penne pasta
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 medium zucchini, diced
1 medium red bell pepper, diced
1 cup cherry tomatoes, halved
4 cups vegetable broth
1 (14 ounce) can diced tomatoes with juice
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add diced zucchini, red bell pepper, and cherry tomatoes to the pot and cook for 3 minutes, stirring occasionally.
Pour in vegetable broth and canned diced tomatoes with their juice.
Add dry penne pasta, dried oregano, dried basil, salt, black pepper, and red pepper flakes to the pot. Stir to combine.
Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered for 12-15 minutes, stirring occasionally, until the pasta is cooked and most of the liquid is absorbed.
Remove the pot from heat and stir in grated Parmesan cheese and chopped fresh parsley.
Serve immediately, garnished with extra Parmesan and parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes