Description

This One Pot Veggie Pasta is the ultimate weeknight dinner—hearty, wholesome, and done in under 30 minutes. Packed with colorful vegetables, Italian seasoning, and gooey mozzarella and cheddar cheese, this comforting vegetarian meal requires minimal cleanup and delivers maximum flavor. Perfect for anyone looking for an easy, healthy dinner!

Ingredients

Scale

1/2 lb penne pasta (8 oz)
1 tbsp olive oil
1/2 onion, diced
3 cloves garlic, minced
1 tbsp lemon juice
1 small zucchini, thinly sliced in rounds
1 small red bell pepper, thinly sliced in strips
3/4 cup peas (frozen)
3/4 cup corn (canned or frozen)
1 cup mushrooms, sliced
1 tbsp Italian seasoning
1/2 tsp ground mustard
1/2 tsp kosher salt
1/4 tsp ground black pepper
28 oz diced tomatoes (or 3 cups, drained from liquid)
1 1/2 cups stock (warm or room temp)
1 cup mozzarella cheese (3 oz, freshly shredded)
1 cup cheddar cheese (3 oz, freshly shredded)

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Instructions

Heat olive oil over medium heat in a Dutch oven. Add garlic and onion and sauté for 2-3 minutes until the onions are translucent
Add lemon juice to deglaze the pan
Turn heat to medium-low and add zucchini, bell pepper, peas, corn, and mushrooms. Stir to combine
Add Italian seasoning, ground mustard, salt, and pepper. Sauté for 2-3 more minutes
Stir in diced tomatoes
Add stock and bring to a boil
Add pasta, stir, reduce heat to medium-high, cover and cook for 5 minutes
Remove lid, stir, add half of both cheeses, stir again
Cover and cook for another 4 minutes
Stir, turn off heat, top with remaining cheese, cover for 2 minutes to melt
Serve hot and enjoy

Notes

You can substitute vegetables with what’s in season or what you have on hand. Use whole wheat pasta for extra fiber or gluten-free pasta if needed. Great for meal prep—flavors develop more after sitting overnight.

Nutrition

Serving Size: 1 bowl (approx. 1/4 of total)
Calories: 460
Sugar: 8g
Sodium: 780mg
Fat: 20g
Saturated Fat: 52g
Unsaturated Fat: 18g
Trans Fat: 9g
Carbohydrates: 52g
Fiber: 18g
Protein: 18g
Cholesterol: 35mg