Description
A warm, comforting, and creamy pasta dish loaded with fresh vegetables and garlic. Perfect for a cozy weeknight dinner or a simple, satisfying lunch, this one-pot recipe saves time, reduces cleanup, and delivers maximum flavor in every bite.
Ingredients
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12 oz (340 g) pasta (penne, fusilli, or shells)
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1 tablespoon olive oil
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1 medium onion, finely chopped
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4 cloves garlic, minced
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1 medium zucchini, diced
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1 medium bell pepper, diced
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1 cup broccoli florets
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1 cup cherry tomatoes, halved
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2 cups vegetable broth
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1 cup milk (dairy or plant-based)
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1 cup shredded mozzarella cheese
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½ cup grated Parmesan cheese
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½ teaspoon salt
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¼ teaspoon black pepper
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½ teaspoon dried oregano
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½ teaspoon dried basil
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¼ teaspoon crushed red pepper flakes (optional)
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Fresh parsley or basil for garnish
Instructions
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Heat olive oil in a large pot over medium heat. Add onion and sauté for 3–4 minutes until softened.
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Add garlic and cook for 1 minute until fragrant.
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Add zucchini, bell pepper, broccoli, and cherry tomatoes. Sauté for 4–5 minutes until slightly tender.
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Add pasta, vegetable broth, and milk. Stir to combine and ensure pasta is submerged.
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Season with salt, pepper, oregano, basil, and red pepper flakes. Stir well.
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Bring to a boil, then reduce heat to medium-low. Cover and simmer for 10–12 minutes, stirring occasionally, until pasta is al dente.
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Stir in mozzarella and Parmesan cheese until creamy. Add extra milk if needed for desired consistency.
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Taste and adjust seasoning as needed.
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Garnish with fresh parsley or basil before serving.
Notes
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Swap vegetables based on preference or season: spinach, mushrooms, or asparagus work well.
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Use cream cheese or ricotta for extra creaminess. Vegan cheese works for a dairy-free option.
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Stir pasta occasionally to prevent sticking. Add extra liquid if needed.
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Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes