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–+ servings
Mixed vegetable pasta in a dutch oven pot.
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5 from 3 votes

Vegetable Pasta Recipe

This simple and delicious one pot vegetable pasta dish is loaded with veggies, noodles, and melty cheeses. The family will love this quick and easy vegetarian recipe that takes under 30 minutes to make!
Prep Time10 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dinner
Cuisine: American, Italian
Diet: Egg-Free, Nut-free, Vegetarian
Servings: 5
Calories: 466kcal
Author: Farrukh Aziz

Ingredients

  • 2 tablespoons Olive Oil
  • 3 cloves Garlic minced
  • ¾ cup Yellow Onion
  • 6 oz Mushrooms halved, sliced or quartered
  • 1 cup Zucchini diced
  • 1 cup Yellow Zucchini diced
  • ¾ cup Corn
  • 1 cup Bell Peppers diced
  • 3 tablespoons Tomato Paste
  • 14 oz Canned Tomatoes chopped
  • 2 teaspoons Italian Seasoning
  • 1½ teaspoon Salt or to taste
  • ½ teaspoon Freshly Ground Pepper
  • 2½ cup Vegetable Stock
  • 10 oz Short Pasta uncooked - rotini, fusilli, penne, farfalle.. etc
  • ¼ teaspoon Red Pepper Flakes
  • ¼ cup Parmesan Cheese grated
  • ½ cup Black Olives sliced
  • ¼ cup Fresh Basil plus for garnish
  • 1 cup Mozzarella Cheese
  • Fresh Parsley for garnish
US Customary - Metric

Instructions

  • Heat olive oil in a pot over medium heat. Add minced garlic, chopped onion and cook for 2-3 minutes until translucent.
  • Turn the heat to high, add diced mushrooms and cook for 2 minutes.
  • Now, add diced zucchini, corn, bell peppers, and cook for 1 minute.
  • Add tomato paste, canned tomatoes, Italian seasoning, salt and freshly ground pepper. Toss until tomato paste dissolves and everything combines well.
  • Pour vegetable stock, mix and bring to a boil.
  • Reduce to the heat to medium low, add pasta and mix.
  • Cover the pot with lid and cook for 7-8 minutes or until the paste is al dente.
  • Stir-in the grated parmesan, sliced black olive and roughly torn fresh basil.
  • Top the pasta with mozzarella cheese and bake for 8-10 minutes in preheated oven at 350℉ until cheese is bubbly. Alternatively, you can skip this baking step, cover the pot with lid and let it sit for 1 minute until cheese is melted.
  • Garnish with copped fresh parsley and serve immediately.

Notes

To store leftovers: Cool the pasta before sealing in an airtight container. Keep in the refrigerator for up to 4 days.

Nutrition

Calories: 466kcal | Carbohydrates: 65g | Protein: 19g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 21mg | Sodium: 1793mg | Potassium: 893mg | Fiber: 7g | Sugar: 13g | Vitamin A: 2011IU | Vitamin C: 61mg | Calcium: 258mg | Iron: 3mg