Tomato and Vegetable One-Pot Pasta

Nutrition · per serving

Steps

1. 1

   In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened, about 3-4 minutes.

   1 medium onion3 cloves garlic
2. 2

   Add the diced bell pepper, zucchini, and carrot to the pot. Sauté for another 5 minutes, stirring occasionally, until the vegetables begin to soften.

   1 medium bell pepper1 medium zucchini1 medium carrot
3. 3

   Stir in the canned diced tomatoes, vegetable broth, dried Italian herbs, salt, and black pepper. Bring to a boil.

   400 g canned diced tomatoes750 ml vegetable broth1 tsp dried Italian herbsto taste saltto taste black pepper
4. 4

   Once boiling, add the dried pasta and stir well. Reduce the heat to a simmer, cover the pot, and cook for about 10-12 minutes or until the pasta is al dente, stirring occasionally to prevent sticking.

   300 g dried pasta
5. 5

   In the last 2 minutes of cooking, fold in the peas and spinach. Stir until the spinach is wilted and everything is heated through.

   100 g peas100 g fresh spinach
6. 6

   Remove from heat and let stand for a couple of minutes. Serve hot, garnished with fresh basil or parsley if desired.

   for garnish (optional) fresh basil or parsley

Origin & History

One-pot pasta dishes have roots in Italian cuisine, where they emerged as a simple, practical way to prepare meals using one vessel. This dish exemplifies the Mediterranean philosophy of using fresh, seasonal produce elevated by the flavors of herbs and tomatoes, creating a wholesome and hearty meal.