RECIPES, SOUPS + STEWS

Italian Vegetable Pasta One-Pot Dinner

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There’s food that tastes amazing in the moment, but makes you feel terrible later. There’s food that tastes terrible in the moment, but makes you feel amazing later. Then there’s this unicorn group of food right in the middle that tastes amazing and makes you feel amazing. Italian Vegetable pasta falls into that category! Full of veggies and rich Italian flavor,  this pasta is healthy and mouthwateringly delicious. 

Ingredients for Italian Vegetable Pasta

This is one of those recipes that you really don’t have to follow exactly for it to turn out delicious. You can customize this recipe with whatever you have in your fridge. Feel free to swap out any of the veggies for other ones that your family love. 

To make this pasta, you’ll need:

  • olive oil
  • minced garlic
  • yellow bell pepper
  • red bell pepper
  • yellow onion
  • zucchini
  • white mushrooms
  • tomato paste
  • Italian seasoning
  • vegetable broth
  • marinara sauce
  • uncooked bow tie pasta (or similar pasta)
  • mozzarella cheese

How to Make Italian Vegetable Pasta 

Making this veggie soup is so simple. Honestly, the hardest part is probably chopping the veggies! Thankfully, I have an amazing veggie chopper for that. With a soup like this, most of the prep time comes from chopping the ingredients. I love using a veggie chopper because it cuts my prep time in half!

To make this pasta dish, you’ll start by cooking the veggies in some olive oil until the are soft. I like to make sure they’re softened up a bit at this stage so it doesn’t take so long once I add the liquid in.

Once the veggies are soft, add in the tomato paste, Italian seasoning, broth, marinara sauce, and pasta. Stir everything together and bring to a simmer. Cook until the pasta is tender and everything is cooked through. If the pasta seems like it has lost a lot of liquid, you can add more water, 1/3 cup at a time, until it has enough broth to your liking. Add the cheese and let it melt and serve! Garnish with some fresh parsley and more mozzarella cheese. Your family will love this healthy and tasty pasta dish.

Here’s Some Soup Recipes You Might Love!

White Chicken Lasagna Soup

Tortellini Tomato Soup

Chicken Orzo Soup

Italian Vegetable Pasta

5 from 5 votes
Recipe by Julia Pacheco Course: DinnerCuisine: ItalianDifficulty: Easy
Servings

4-5

servings
Prep time

10

minutes
Cooking time

20

minutes

Ingredients

  • 2 tbsp 2 olive oil

  • 1 tbsp 1 minced garlic

  • 1 1 yellow bell pepper, diced

  • 1 1 red bell pepper, diced

  • 1 1 yellow onion, diced

  • 1 medium 1 zucchini, cut into bite-sized pieces

  • 8 oz 8 white mushrooms, sliced

  • 3 tbsp 3 tomato paste

  • 2 tsp 2 Italian seasoning

  • 2 1/3 cups 2 1/3 vegetable broth

  • 2 cups 2 marinara sauce

  • 1/2 lb 1/2 uncooked bow tie pasta (or similar pasta)

  • 1/2 cup 1/2 mozzarella cheese (optional)

Directions

  • To a large Dutch oven or pot over medium heat, add the oil. Once hot, add in the minced garlic, bell peppers, and onion. Cook for 3-4 minutes to start to soften the vegetables. Add in the zucchini and sliced mushrooms and cook for an additional 3 minutes, stirring occasionally. Add in the tomato paste, Italian seasoning, broth, marinara sauce, and pasta. Stir and bring to a simmer and cover.
  • Turn heat to low and let simmer, stirring occasionally, for 12-15 minutes, or until the pasta is tender. If too much liquid boils out, you can add 1/3 cup water. Once the pasta is tender stir in the cheese, let melt, and serve.

Recipe Video

One Comment

  1. Karen Warnes

    I love your videos! This is such a nice, simple combination of flavors and so hearty!

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