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A square photo with a white plate filled with spaghetti, cheese, tomato and sprinkled with basil leaves. A gold fork sticks into it.

One Pot Vegetable Pasta

Andréa
One Pot Vegetable Pasta with Tomato and Basil is the dish that will amaze you. Because this Italian dish is very simple and budget-friendly, and the flavors are sublime. And that in just 15 minutes and with just one pan. This great recipe, with the taste of sweet juicy tomatoes and fresh basil, is a family favorite. So make it today and put those delicious flavors from Italy on your plate. Every pasta lover will love this recipe.
Prep Time 3 minutes
Cook Time 10 minutes
Total Time 13 minutes
Course Dinner
Cuisine Italian
Servings 4 people
Calories 696 kcal

Equipment

  • deep frying pan

Ingredients
 

  • 2 tablespoons olive oil
  • 1 onion finely chopped, yellow or red onion
  • 4 cloves garlic squeezed
  • 28 ounce diced tomatoes
  • ½ oz. fresh basil
  • 1 lemon juice, and zest
  • ½ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1 pound spaghetti
  • 4 ½ cups chicken stock
  • 2 oz. parmesan cheese grated

Ingredients you need per step are listed below the step in Italic

Instructions
 

  • Heat the oil in the pan and add the onion.
    2 tablespoons olive oil, 1 onion
  • Fry for 2 minutes, and then add the garlic. Stir-fry it for a minute.
    4 cloves garlic
  • Pour the diced tomatoes into the pan and add the basil leaves, lemon juice, zest, salt, and pepper. Stir well.
    28 ounce diced tomatoes, ½ oz. fresh basil, 1 lemon, ⅛ teaspoon ground black pepper, ½ teaspoon salt
  • Place the spaghetti in the sauce and pour over the chicken stock.
    1 pound spaghetti, 4 ½ cups chicken stock
  • Bring to a boil and lower the heat.
  • Now let it simmer for 8 to 10 minutes. Adjust the cooking time to 8 minutes if you want spaghetti al dente and 10 minutes for softer spaghetti.
  • Turn off the heat and stir in the Parmesan cheese to get a creamy sauce.
    2 oz. parmesan cheese
  • Serve immediately.

NOTES

1. Top tips
  • Only some pans are suitable for a one-pan pasta. Use a wide, not too-high, pan. Preferably a deep frying pan. Do not use a regular frying pan because it has too much-sloping edges, or a large stock pot (like a Dutch oven), because then the broth will not evaporate enough, and the spaghetti will be overdone and become mush.
  • Place the pan on a large burner; very important because if your burner is too small, the bottom of the deep frying pan will not get completely hot, and the spaghetti on the ingredients on the outer side of the pan will not be fully cooked.
2. Diced tomatoes - Use canned tomatoes because they have the optimal taste. You could use sieved tomatoes (or passata), but that is optional because the tomatoes will stew long enough and fall apart.
3. More vegetables? - Add diced zucchini, bell pepper, or mushrooms to the sauce for extra vegetables.
4. Stir regularly, then everything will be cooked at the same time.
5. Is the Sauce too thin or too thick?
  • Lower the heat. Otherwise, the sauce will become too thick. If the sauce is too thick, add some extra water.
  • If the sauce is too thin, turn off the heat after cooking the spaghetti, stir in the Parmesan cheese, and let stand for 5 minutes.
6. Chicken stock - The best thing is homemade chicken broth, but if you don't have that, just use a cube and water. If you want real vegetarian pasta, use vegetable stock.
7. Storage
  • Refrigerator: Store in an airtight container for up to 3 days.
  • Freezer: Put the spaghetti in a freezer box or bag and store it for up to 2 months.
  • Reheating:Before reheating, add four tablespoons of water to the spaghetti so that it does not become dry. Then, on the stove, stir over medium heat. Or covered in the oven at 350 °F (180 °C) for 20 minutes.
8. The nutritional value is per portion, assuming that four people eat the one-pot pasta with tomato and basil.

Nutrition

Calories: 696kcal | Carbohydrates: 109g | Protein: 29g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 18mg | Sodium: 943mg | Fiber: 7g | Sugar: 14g | Vitamin A: 545IU | Vitamin C: 37mg | Iron: 5mg
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