Name: One-Pan Garlic Butter Veggie Pasta
Ingredients: Pasta: 1 pound of dried pasta, such as penne, rotini, farfalle, or fusilli. These shapes work wonderfully in one-pan recipes as they cook evenly and hold the flavorful sauce beautifully.; Vegetable Broth: 4 cups of low-sodium vegetable broth. This is the cooking liquid for the pasta and vegetables, infusing them with flavor as they cook.; Water: 2 cups of water. Combined with the broth, this ensures the pasta cooks perfectly without drying out.; Broccoli Florets: 2 cups of broccoli florets, cut into bite-sized pieces. Broccoli adds a lovely texture and nutritional boost.; Bell Peppers: 2 bell peppers (any color), cored, seeded, and sliced. Bell peppers bring sweetness and vibrant color to the dish.; Zucchini: 2 medium zucchinis, sliced or diced. Zucchini is mild and absorbs the garlic butter flavors wonderfully.; Cherry Tomatoes: 1 pint of cherry tomatoes, halved. Cherry tomatoes add bursts of juicy sweetness and acidity.; Garlic: 6 cloves of garlic, minced. Garlic is the star flavor in this dish, providing a pungent and aromatic base.; Butter: 4 tablespoons of unsalted butter. Butter adds richness and a silky texture to the sauce. For a vegan option, use olive oil or vegan butter.; Olive Oil: 2 tablespoons of olive oil. Olive oil helps to sauté the garlic and vegetables and adds healthy fats.; Parmesan Cheese: ½ cup of grated Parmesan cheese, plus extra for serving. Parmesan cheese adds a salty, savory, and umami depth to the sauce. For a vegan option, use nutritional yeast or vegan Parmesan.; Italian Seasoning: 2 teaspoons of Italian seasoning. This blend of herbs enhances the overall flavor profile, adding warmth and complexity.; Fresh Parsley: ¼ cup of fresh parsley, chopped. Fresh parsley adds a bright, herbaceous note and a pop of color for garnish.; Salt and Black Pepper: To taste. Seasoning is crucial to bring out the flavors of all the ingredients.; Red Pepper Flakes (Optional): ¼ teaspoon of red pepper flakes, or more to taste. For a touch of heat, red pepper flakes add a pleasant kick.

Ingredients

This recipe shines because of its simple yet vibrant ingredients. We’re focusing on fresh vegetables and pantry staples to create a dish that’s both wholesome and bursting with flavor. Here’s what you’ll need:

Pasta: 1 pound of dried pasta, such as penne, rotini, farfalle, or fusilli. These shapes work wonderfully in one-pan recipes as they cook evenly and hold the flavorful sauce beautifully.
Vegetable Broth: 4 cups of low-sodium vegetable broth. This is the cooking liquid for the pasta and vegetables, infusing them with flavor as they cook.
Water: 2 cups of water. Combined with the broth, this ensures the pasta cooks perfectly without drying out.
Broccoli Florets: 2 cups of broccoli florets, cut into bite-sized pieces. Broccoli adds a lovely texture and nutritional boost.
Bell Peppers: 2 bell peppers (any color), cored, seeded, and sliced. Bell peppers bring sweetness and vibrant color to the dish.
Zucchini: 2 medium zucchinis, sliced or diced. Zucchini is mild and absorbs the garlic butter flavors wonderfully.
Cherry Tomatoes: 1 pint of cherry tomatoes, halved. Cherry tomatoes add bursts of juicy sweetness and acidity.
Garlic: 6 cloves of garlic, minced. Garlic is the star flavor in this dish, providing a pungent and aromatic base.
Butter: 4 tablespoons of unsalted butter. Butter adds richness and a silky texture to the sauce. For a vegan option, use olive oil or vegan butter.
Olive Oil: 2 tablespoons of olive oil. Olive oil helps to sauté the garlic and vegetables and adds healthy fats.
Parmesan Cheese: ½ cup of grated Parmesan cheese, plus extra for serving. Parmesan cheese adds a salty, savory, and umami depth to the sauce. For a vegan option, use nutritional yeast or vegan Parmesan.
Italian Seasoning: 2 teaspoons of Italian seasoning. This blend of herbs enhances the overall flavor profile, adding warmth and complexity.
Fresh Parsley: ¼ cup of fresh parsley, chopped. Fresh parsley adds a bright, herbaceous note and a pop of color for garnish.
Salt and Black Pepper: To taste. Seasoning is crucial to bring out the flavors of all the ingredients.
Red Pepper Flakes (Optional): ¼ teaspoon of red pepper flakes, or more to taste. For a touch of heat, red pepper flakes add a pleasant kick.

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Instructions

Making this One-Pan Garlic Butter Veggie Pasta is incredibly straightforward. Follow these simple steps for a delicious and hassle-free meal:

Combine Ingredients in the Pan: In a large, deep skillet or pot (at least 12 inches in diameter), add the dried pasta, vegetable broth, water, broccoli florets, sliced bell peppers, zucchini, halved cherry tomatoes, minced garlic, butter, olive oil, Italian seasoning, salt, and black pepper. If using, add the red pepper flakes at this stage as well.
Bring to a Boil: Place the skillet over high heat and bring the mixture to a rolling boil. This will take approximately 8-10 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pan and to ensure even cooking.
Simmer and Cook: Once boiling, reduce the heat to medium-low, cover the skillet, and let it simmer gently for 15-20 minutes, or until the pasta is cooked al dente and most of the liquid has been absorbed. Stir occasionally during cooking to ensure the pasta cooks evenly and doesn’t stick. The cooking time may vary slightly depending on the type of pasta you use, so check for doneness around the 15-minute mark. You want the pasta to be tender but still have a slight bite.
Stir in Parmesan Cheese and Parsley: Once the pasta is cooked and most of the liquid is absorbed (there should be a creamy sauce coating the pasta), remove the skillet from the heat. Stir in the grated Parmesan cheese and chopped fresh parsley. The residual heat will melt the cheese and create a luscious, creamy sauce. Stir everything together until the cheese is melted and evenly distributed.
Taste and Adjust Seasoning: Taste the pasta and adjust the seasoning as needed. You may want to add more salt, pepper, or red pepper flakes to taste. Remember that the Parmesan cheese is salty, so taste before adding more salt.
Serve Immediately: Serve the One-Pan Garlic Butter Veggie Pasta immediately while it’s hot and the sauce is creamy. Garnish with extra Parmesan cheese and fresh parsley, if desired. Enjoy!

Nutrition

Serving Size: one normal portion
Calories: 550
Protein: 20g