One-Pot Budget-Friendly Pasta (Printable)

Easy one-pot pasta combining penne, vegetables, and Parmesan for an affordable, flavorful dish.

# What you'll need:

→ Pasta

01 - 12 oz dried penne or fusilli

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 medium zucchini, diced
05 - 1 red bell pepper, diced
06 - 14 oz canned diced tomatoes with juices
07 - 3.5 oz baby spinach

→ Liquids

08 - 3 cups vegetable broth

→ Dairy and Seasonings

09 - 2 oz grated Parmesan cheese, plus extra for serving
10 - 2 tablespoons olive oil
11 - 1 teaspoon dried Italian herbs
12 - ½ teaspoon chili flakes, optional
13 - Salt and black pepper to taste

# Method:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté for 2 to 3 minutes until fragrant and translucent.
02 - Stir in diced zucchini and bell pepper; cook for an additional 2 to 3 minutes.
03 - Add uncooked pasta, canned tomatoes with juice, and vegetable broth to the pot. Sprinkle in dried Italian herbs, chili flakes if using, salt, and pepper. Stir thoroughly.
04 - Bring to a boil, then reduce heat to a simmer. Cover and cook for 10 to 12 minutes, stirring occasionally, until pasta reaches al dente texture and most liquid is absorbed.
05 - Uncover pot and stir in baby spinach and Parmesan cheese. Cook for 1 to 2 minutes until spinach wilts and cheese melts completely.
06 - Taste and adjust seasonings as needed. Serve hot, garnished with additional Parmesan cheese.

# Expert Advice:

01 -
  • Everything cooks together in one pot, so cleanup is basically just rinsing a pan and moving on with your evening.
  • The pasta absorbs all that savory broth as it cooks, making every bite taste richer than the ingredient list suggests.
  • It's genuinely affordable without feeling like you're sacrificing flavor or nutrition.
  • Built-in vegetables mean you're sneaking wellness into comfort food without anyone noticing.
02 -
  • Don't skip the occasional stir during cooking; unattended pasta can stick to the bottom and turn bitter from scorching.
  • The liquid will seem abundant at first but will absorb almost completely, so resist the urge to add more broth thinking something is wrong.
  • Add the spinach only at the very end or it will turn an unappetizing gray-green instead of bright and fresh.
  • Parmesan added to a hot pot melts instantly, but add it to something that's cooled and it clumps; timing matters here.
03 -
  • Taste the broth before adding the pasta; if it needs more seasoning, add salt now rather than at the end when adjusting is harder.
  • Keep a wooden spoon in the pot while simmering to help you stir without leaving a mess on your stovetop.
  • If the pasta finishes cooking but there's still too much liquid, uncover and cook for another minute or two; residual heat will continue absorption.
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