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one pot summer vegetable pasta

One Pot Summer Vegetable Pasta

A vibrant and flavorful summer pasta dish cooked entirely in one pot, minimizing cleanup while maximizing fresh vegetable flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-inspired
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz Linguine or Spaghetti Broken into thirds
  • 4 cups Vegetable Broth Low sodium preferred
  • 1 pint Cherry or Grape Tomatoes Halved
  • 1 medium Zucchini Diced
  • 1 medium Yellow Squash Diced
  • 1 cup Corn Kernels Fresh or frozen
  • 1 small Red Onion Thinly sliced
  • 4 cloves Garlic Minced
  • 2 tbsp Olive Oil
  • 1/2 tsp Dried Basil
  • 1/4 tsp Red Pepper Flakes Optional
  • to taste Salt and Black Pepper
For Finishing
  • 1/2 cup Parmesan Cheese Freshly grated, plus more for serving
  • 1/4 cup Fresh Basil Leaves Chopped

Method
 

Instructions
  1. In a large, wide pot or Dutch oven, combine the olive oil, sliced red onion, minced garlic, dried basil, and red pepper flakes (if using). Cook over medium heat for about 2 minutes until fragrant.
  2. Add the broken pasta, cherry tomatoes, zucchini, yellow squash, and vegetable broth to the pot. Stir everything well to ensure the pasta is mostly submerged.
  3. Bring the mixture to a boil over high heat. Once boiling, reduce the heat immediately to medium-low, partially cover the pot (leaving a slight gap for steam to escape), and simmer.
  4. Cook for 12-15 minutes, stirring frequently (every 2-3 minutes) to prevent the pasta from sticking to the bottom. The pasta should be nearly al dente and most of the liquid absorbed.
  5. Stir in the corn kernels and continue to cook for another 3-5 minutes, stirring until the pasta is cooked to your liking and the sauce has thickened to a creamy consistency.
  6. Remove the pot from the heat. Stir in the fresh grated Parmesan cheese and chopped fresh basil. Season generously with salt and black pepper to taste. Serve immediately with extra Parmesan.

Notes

Adjust the amount of vegetable broth slightly depending on the type of pot used; the liquid should just barely cover the pasta and vegetables initially. If the pasta absorbs liquid too quickly before it is cooked, add an extra 1/4 cup of hot water or broth.