Description
This One-Pot Vegetarian Spaghetti is a delicious and easy Italian-inspired meal that combines fresh vegetables, flavorful herbs, and tender pasta cooked all in a single pot. Perfect for busy weeknights, it offers a comforting and wholesome dish with minimal cleanup.
Ingredients
Scale
Vegetables and Aromatics
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 red bell pepper, diced
Dry Goods & Pasta
- 12 ounces spaghetti
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
Liquids & Sauces
- 1 tablespoon olive oil
- 1 (14.5-ounce) can diced tomatoes
- 1 (24-ounce) jar marinara or tomato basil pasta sauce
- 3 cups vegetable broth
Finishing Touches
- 1/2 cup grated Parmesan or plant-based cheese (optional)
- Chopped fresh basil or parsley for garnish
Instructions
- Prepare the base: In a large deep skillet or pot, heat olive oil over medium heat. Add diced onion and cook for 3–4 minutes until softened and translucent. Stir in minced garlic, diced zucchini, and red bell pepper, sautéing for another 3–4 minutes until vegetables begin to soften.
- Combine ingredients: Add uncooked spaghetti to the pot along with the canned diced tomatoes (with juice), marinara sauce, vegetable broth, dried oregano, dried basil, red pepper flakes if using, salt, and pepper. Gently stir to combine all ingredients and ensure the pasta is submerged in the liquid.
- Cook the pasta: Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and cook for 10–12 minutes, stirring occasionally to prevent the pasta from sticking to the bottom. Continue cooking until the pasta is tender and the sauce has thickened.
- Finish and serve: Remove the pot from heat and let it sit uncovered for 5 minutes to allow the sauce to thicken further. Stir in grated Parmesan or plant-based cheese if desired. Garnish with fresh chopped basil or parsley before serving.
Notes
- You can add spinach, mushrooms, or olives to this recipe for extra flavor and nutrition.
- For a gluten-free version, substitute with your favorite gluten-free pasta and adjust cooking time accordingly.
- Leftovers store well in the refrigerator and often taste even better the next day as the flavors meld.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot, Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 9 g
- Sodium: 580 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 5 mg
