One-Pot Budget-Friendly Pasta (Printable Version)

Comfortable one-pot pasta with vegetables and Parmesan, ready in 30 minutes for busy weeknights.

# What You 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 - 0.5 teaspoon chili flakes, optional
13 - Salt and black pepper to taste

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add the onion and garlic; sauté for 2 to 3 minutes until fragrant and translucent.
02 - Stir in the zucchini and bell pepper; cook for another 2 to 3 minutes.
03 - Add the uncooked pasta, canned tomatoes with their juice, and vegetable broth. Sprinkle in the dried herbs, chili flakes if using, salt, and pepper.
04 - Stir well and bring to a boil. Reduce heat to a simmer, cover, and cook for 10 to 12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
05 - Uncover, stir in the baby spinach and Parmesan cheese. Cook for 1 to 2 minutes until the spinach wilts and the cheese melts.
06 - Taste and adjust seasoning if needed. Serve hot, topped with extra Parmesan.

# Expert Advice:

01 -
  • Everything happens in one pot, which means one pot to wash and actual time to relax after dinner.
  • Your grocery bill stays laughably low while the flavors feel genuinely homemade, not like you're cutting corners.
  • It comes together faster than delivery would arrive, and tastes infinitely better.
02 -
  • Don't walk away during those final minutes of cooking; stir occasionally so the pasta doesn't stick to the bottom and burn, which ruins the whole thing with a bitter taste.
  • If it looks too dry when the pasta is nearly done, add a splash of warm water or broth—the pasta should be tender but the sauce should coat everything, not be soupy or dry.
03 -
  • If your pasta seems dry at the end, stir in a splash of warm water or broth rather than adding more oil; it should taste balanced, not rich.
  • Make this when you have spinach or another quick-cooking green on hand, because that final minute of wilting adds color and freshness that feels intentional.
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