One-Pot Budget-Friendly Pasta (Printable View)

Easy one-pot pasta combining penne, vegetables, and Parmesan for a satisfying meal with minimal cleanup.

# Ingredient List:

→ 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 - ½ teaspoon chili flakes, optional
13 - Salt and black pepper to taste

# How to Make:

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

# Expert Tips:

01 -
  • One pot means your post-dinner self won't resent your pre-dinner self for creating a sink full of chaos.
  • The pasta cooks directly in the broth, absorbing flavor like a sponge while the vegetables soften around it.
  • It costs less than a lunch out and feeds four people without feeling like you skipped corners.
02 -
  • Don't walk away during those final minutes of simmering because unattended pasta and broth can go from perfect to stuck-to-the-bottom in seconds flat.
  • If your pot seems too dry before the pasta is tender, add a splash more broth or even hot water; better to adjust now than serve crunchy pasta.
03 -
  • If your broth is very salty, use less of it and add water; better to have bland at first than ruined by oversalt.
  • Stir the pasta every few minutes so it cooks evenly and nothing welds itself to the bottom of the pot.
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