One Pot Spring Veggie Pasta – A delicious savory pasta dish that’s light, but filling, and perfect for spring! This one pot pasta comes together in 30 minutes or less.
Yep, that’s right, this whole bowl of goodness is cooked all together in one pan!
The worst part of making pasta is definitely having to wait for the water to boil. Watching it – trying not to watch it – wondering if the water will ever boil or if you’ll just have to make a sandwich and move on with your life.
Well, no more of that! The liquid in this recipe is cooked down and absorbed by the noodles to the point that there seems to be a kind of creamy sauce.
But, there isn’t! Which saves calories and keeps your dinner feeling light and fresh.
This pasta has so much hearty veggie goodness it doesn’t need an actual sauce.
Make sense? It’s true, I promise.
CHECK OUT THE VIDEO FOR THIS RECIPE BELOW!
This recipe is easy to make your own too. The veggies I used aren’t mandatory – although I totally recommend them!
One of my favorite parts of this pasta is the tomatoes – they kinda burst open while everything is cooking and coat those noodles with some amazing flavor.
You guys know me and cheese – since there isn’t any cheese in the actual dish I had to “sneak” it in on top with a big sprinkle of parmesan.
Seriously, one pot, cheesy goodness – skip the drive thru and make this instead.
One Pot Spring Veggie Pasta
- 1 1/2 Cups Vegetable or Chicken Broth
- 1 Pound Rigatoni Noodles
- 1 Pound Asparagus, Ends trimmed off and cut into one inch pieces
- 1 1/2 Cups Corn
- 1 1/2 Cups Cherry Tomatoes
- 4 Cloves Garlic, Sliced
- 1 Teaspoon Oregano
- 1/2 Teaspoon Red Pepper Flakes
- 1/2 Teaspoon Salt
- Parmesan Cheese, As desired
- Place the pasta, asparagus, corn, tomatoes, and garlic in a large stockpot.
- Sprinkle with seasonings and pour in the broth. Stir well.
- Bring to a boil over medium high heat. Reduce heat to simmer and cook uncovered until pasta is cooked through and liquid has reduced.
- Serve immediately with parmesan cheese as desired.