One-Pot Summer Veggie Pasta

Quick and easy is what we are going for today with this One-Pot Summer Veggie Pasta! You get tender zucchini, tomatoes & greens tossed together in a lemony sauce with pasta. Everything is made in one pot in 30 minutes. Perfect weeknight recipe!

Here’s what you need

Ingredients

• pasta – I used fusilli
• avocado oil
• shallot
• garlic
• cherry tomatoes
• zucchini
• sun-dried tomatoes
• dried oregano
• red pepper flakes
• salt & pepper
• lemon juice
• arugula
• fresh basil

Equipment

• stock pot

Steps

Step 1: Prep

Since everything is being cooked in one pot, the first thing we need to do is cook the pasta. So grab whatever type of pasta you want, boil some water and cook it up.

Reserve some of the pasta water before you drain the pasta – we will use this later on, so don’t forget about it!

Step 2: Assemble

Place the empty pot back on the stove and heat the oil over medium heat. Add the veggies & dry seasonings and toss to coat. Cook for 5-10 minutes, depending on how tender you like the veggies, stirring every minute or so.

Add the pasta, lemon juice, arugula and basil to the pot. Toss to combine, adding pasta water as needed to thin. Taste and adjust the seasonings as needed.

Step 3: Serve

And now we are ready to eat! Scoop some pasta onto plates and top it off with more fresh basil.

This pasta is great the same day, but the leftovers make for the best next-day lunches.

And feel free to switch up what you add to this – this is a great way to use up veggies that are in your fridge!

Tips & Tricks

You can use any kind of pasta you want! Just use up whatever is in your pantry.

To make this creamy add in some non-dairy milk instead of the pasta water.

You can serve with some vegan parmesan!