Description
This easy one-pot vegetarian pasta is packed with colorful vegetables, tender rotini, and rich marinara sauce for a comforting meal ready in under 30 minutes. Perfect for busy weeknights, meal prep, and family dinners.
Ingredients
- 1 tablespoon olive oil
- 1/2 cup onion, chopped
- 1 cup red bell pepper, chopped
- 2 teaspoons garlic, minced
- 2 cups vegetable broth
- 2 cups marinara sauce
- 1 tablespoon Italian seasoning
- 3 cups rotini pasta
- 1 1/2 cups zucchini, chopped
- 1 1/2 cups mushrooms, sliced
- 1 cup broccoli crowns, chopped
Instructions
- Chop the onion, bell pepper, garlic, mushrooms, zucchini, and broccoli into bite-sized pieces.
- Heat the olive oil in a large skillet or pot over medium to medium-high heat.
- Add the onion, bell pepper, and garlic. Sauté for 3 to 4 minutes, stirring often, until softened.
- Pour in the vegetable broth and marinara sauce. Stir in the dry pasta and Italian seasoning.
- Bring the mixture to a boil, then reduce the heat to medium-low. Cook for about 5 minutes, stirring occasionally.
- Add the mushrooms, zucchini, and broccoli to the pot.
- Continue cooking for 6 to 8 minutes, stirring every couple of minutes, until the pasta is tender and the vegetables are cooked.
- Serve warm with garlic bread or a side salad if desired.
Notes
- Add spinach or kale for extra greens.
- Top with Parmesan or mozzarella cheese if desired.
- Whole wheat pasta can be used for added fiber.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add a splash of broth or marinara sauce before reheating to keep the pasta moist.
- This recipe is naturally vegan as written.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 9 g
- Sodium: 680 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg
