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To make this dish, gather these fresh ingredients: - 12 oz. whole wheat or gluten-free pasta - 2 tablespoons olive oil - 1 medium zucchini, diced - 1 medium yellow squash, diced - 1 red bell pepper, diced - 1 cup cherry tomatoes, halved - 1 cup fresh spinach - 4 cloves garlic, minced - 4 cups vegetable broth - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - Fresh basil leaves for garnish - Grated Parmesan cheese (optional for serving) You need a few basic tools for this recipe: - Large pot - Wooden spoon or spatula - Knife and cutting board - Measuring cups and spoons - Ladle or serving spoon You can swap some items if needed: - Use any pasta you like, such as penne or rotini. - Substitute olive oil with avocado oil or butter. - Try different veggies, like asparagus or carrots. - Use low-sodium broth for a healthier option. - For a dairy-free dish, skip the Parmesan cheese or use a vegan version. This recipe is flexible, so feel free to get creative! Check the Full Recipe for more details. To make One-Pot Summer Veggie Pasta, gather your ingredients first. You will need: - 12 oz. whole wheat or gluten-free pasta - 2 tablespoons olive oil - 1 medium zucchini, diced - 1 medium yellow squash, diced - 1 red bell pepper, diced - 1 cup cherry tomatoes, halved - 1 cup fresh spinach - 4 cloves garlic, minced - 4 cups vegetable broth - 1 teaspoon dried Italian herbs - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - Fresh basil leaves for garnish - Grated Parmesan cheese (optional) Make sure your tools are handy. You will need a large pot and a wooden spoon. 1. Start by heating olive oil in a large pot over medium heat. 2. Add minced garlic and sauté for 1-2 minutes until you smell it. Don’t let it brown. 3. Next, toss in the diced zucchini, yellow squash, and red bell pepper. Cook for 3-4 minutes. The veggies should soften a bit. 4. Now, add the halved cherry tomatoes, dried Italian herbs, and red pepper flakes if you want a kick. Season with salt and pepper. Mix everything well. 5. Pour in the vegetable broth and bring it to a boil. 6. Add the pasta to the pot, making sure it’s submerged. Lower the heat to medium-low and cover the pot. 7. Cook for about 10-12 minutes. Stir occasionally until the pasta is firm but cooked. Most of the broth should absorb. 8. Stir in the fresh spinach and let it wilt for 1-2 minutes. Taste and adjust seasoning if needed. 9. Remove the pot from heat. Let it sit covered for a few minutes to blend the flavors. Serve your One-Pot Summer Veggie Pasta warm. Garnish with fresh basil leaves for color. If you like, sprinkle some grated Parmesan cheese on top. This dish is vibrant and full of flavor. Enjoy your delicious meal! To make your pasta perfect, use a large pot. This gives the pasta room to cook evenly. Always stir the pasta every few minutes. This helps keep it from sticking. Adjust the cooking time for your pasta type. Whole wheat pasta might need a bit longer. One mistake is not measuring the broth. Too little broth makes dry pasta. Another mistake is adding all veggies at once. Some cook faster than others. Cut your vegetables the same size for even cooking. Don’t skip the resting time after cooking. This helps all flavors blend well. To boost the taste, add fresh herbs at the end. Basil or parsley adds bright notes. You can also use lemon juice for a fresh zing. A splash of balsamic vinegar can deepen the flavors. For a kick, try adding more red pepper flakes. Parmesan cheese can also elevate the dish. Use the Full Recipe for all the details. {{image_2}} If you want to keep your dish vegetarian, you have many choices. You can add more vegetables, like carrots or peas. These add great color and flavor. You can also use cheese as a topping. Feta or mozzarella will work well. These flavors mix well with the fresh veggies in the pasta. For a vegan dish, skip the cheese. You can use nutritional yeast instead. It gives a cheesy flavor without dairy. Add more veggies like mushrooms or eggplant for depth. You can also use a plant-based broth for more taste. Fresh herbs like parsley or cilantro can add a bright touch. Need more protein? Add chickpeas or lentils. They are great choices and easy to mix in. You can also use tofu or tempeh for a heartier dish. Cook these add-ons in the pot with the veggies. This way, they soak up all the flavors. If you prefer meat, grilled chicken or shrimp also work well. Each choice can make your meal filling and tasty. For the full recipe, check out the One-Pot Summer Veggie Pasta. To keep your One-Pot Summer Veggie Pasta fresh, let it cool first. Use an airtight container for storage. You can place it in the fridge for up to three days. Make sure to cover it well to avoid drying out. When you are ready to enjoy your pasta again, reheat it gently. I recommend using a skillet on low heat. Add a splash of water or broth to help it warm evenly. Stir it often until heated through. This helps keep the pasta moist and tasty. If you want to store it longer, freezing is a great option. Divide the pasta into single servings before freezing. Use freezer-safe containers or bags for best results. To thaw, move the pasta to the fridge overnight. Reheat it in a skillet or microwave, adding a little liquid if needed. Enjoy your delicious meal again! Yes, you can swap in any veggies you like. Try carrots, broccoli, or peas. I enjoy mixing colors and textures. Seasonal veggies work best for flavor and freshness. Just cut them small for even cooking. Cooking pasta in one pot takes about 10 to 12 minutes. This time may change based on the pasta shape you use. Stir the pasta a few times to keep it from sticking. Check for doneness after 10 minutes. Whole wheat or gluten-free pasta works great for this dish. Both types absorb flavors well and add a nice texture. Use your favorite shape, like penne or fusilli. Just make sure to adjust cooking time if you choose a different type. You can find the full recipe for One-Pot Summer Veggie Pasta here. It guides you through each step, ensuring a delicious meal. Enjoy the ease of cooking with just one pot! You've learned how to make a great one-pot summer veggie pasta. We covered ingredients, tools, and easy steps to cook. I shared tips to enhance the taste and avoid mistakes. You also saw options for different diets and how to store leftovers. Try this dish with your favorite veggies. Enjoy cooking and sharing this meal!

One-Pot Summer Veggie Pasta

Create a delicious and easy One-Pot Summer Veggie Pasta that’s perfect for warm days! This vibrant dish features whole wheat or gluten-free pasta combined with fresh vegetables, garlic, and herbs, all cooked in one pot for effortless cleanup. Ideal for busy weeknights or a cozy meal with family, this recipe is packed with flavor. Click through to discover the full recipe and enjoy a delightful summer feast that will impress everyone!
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Ingredients
  

12 oz. whole wheat or gluten-free pasta

2 tablespoons olive oil

1 medium zucchini, diced

1 medium yellow squash, diced

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 cup fresh spinach

4 cloves garlic, minced

4 cups vegetable broth

1 teaspoon dried Italian herbs (oregano, basil, thyme)

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

Fresh basil leaves for garnish

Grated Parmesan cheese (optional for serving)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes, until fragrant but not browned.

    Add the diced zucchini, yellow squash, and red bell pepper to the pot. Sauté for 3-4 minutes until the vegetables begin to soften.

      Stir in the halved cherry tomatoes, dried Italian herbs, red pepper flakes (if using), salt, and pepper. Mix well to combine.

        Pour in the vegetable broth and bring the mixture to a rolling boil.

          Add the pasta to the pot, stirring to ensure it’s submerged in the broth. Lower the heat to medium-low and cover the pot.

            Cook for about 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has absorbed.

              Stir in the fresh spinach until wilted, about 1-2 minutes. Adjust seasoning with additional salt and pepper if needed.

                Remove from heat and let it sit covered for a couple of minutes to allow flavors to meld.

                  Serve warm, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese if desired.

                    Prep Time, Total Time, Servings: 10 mins | 30 mins | 4 servings