Introduction:
Grandma’s Quick One-Pot Pasta and Veggie Stir-Fry is a wholesome, simple dish perfect for busy weeknights. The beauty of this recipe lies in its simplicity, combining pasta and a variety of fresh veggies all cooked in one pot. It’s a comfort meal that comes together in no time, making it a go-to for both busy families and anyone who loves a good, flavorful, and nutritious meal with minimal cleanup.
Ingredients:
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 bell pepper, sliced
1 zucchini, sliced
1 carrot, julienned or thinly sliced
1 cup cherry tomatoes, halved
2 cups vegetable broth or chicken broth
2 cups pasta (penne, fusilli, or spaghetti works best)
1 teaspoon dried Italian seasoning
Salt and pepper, to taste
2 tablespoons grated Parmesan cheese (optional)
Fresh basil or parsley, chopped (optional)
Instructions:
Heat the Oil: In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and cook for about 3 minutes, until softened.
Add Garlic and Veggies: Add the minced garlic and cook for another 30 seconds, then add the bell pepper, zucchini, carrot, and cherry tomatoes. Stir everything together and cook for 5-7 minutes, until the vegetables start to soften.
Add Pasta and Broth: Pour in the vegetable broth, then add the pasta. Stir everything to combine, ensuring the pasta is mostly submerged in the broth. Season with Italian seasoning, salt, and pepper.
Simmer: Bring the mixture to a boil, then lower the heat to a simmer. Cover and cook for about 12-15 minutes, stirring occasionally, until the pasta is tender and the liquid is absorbed.
Finish and Serve: Once the pasta is cooked, check for seasoning and adjust with more salt or pepper, if needed. Top with grated Parmesan cheese and fresh basil or parsley if desired. Serve hot and enjoy!
Description:
This dish is a fusion of pasta and stir-fry, creating a delicious and satisfying meal in one pot. The variety of vegetables not only adds great color but also makes the dish hearty and nutritious. The pasta absorbs the flavor of the broth, creating a savory, comforting base while the veggies add freshness and crunch. The optional Parmesan and herbs give it a final burst of flavor, making this an easy, flavorful dish for any night of the week.
Tips:
Pasta Shape: Any type of short pasta works well in this dish, but penne or fusilli hold the sauce and veggies nicely.
Broth Variety: You can swap the vegetable broth for chicken broth or even water, though broth gives a richer flavor.
Veggie Variations: Feel free to swap or add any vegetables you have on hand. Spinach, broccoli, peas, or mushrooms all work wonderfully.
Make it Protein-Packed: Add some cooked chicken, tofu, or chickpeas to boost the protein content.
Leftovers: This dish makes great leftovers. Store in an airtight container in the fridge for up to 2 days.
Variations:
Creamy Version: Add a splash of cream or milk after cooking for a creamy twist. Stir in a bit of cream cheese or mascarpone for extra richness.
Spicy Option: For a spicy kick, add red pepper flakes or a chopped fresh chili when sautéing the garlic.
Vegan Version: Skip the Parmesan cheese or use a plant-based alternative to keep the dish fully vegan.
Correction:
If the pasta seems too dry or isn’t cooking as expected, you can add a little more broth or water during the simmering process. Stirring occasionally also ensures everything cooks evenly.
Enjoy:
Grandma’s Quick One-Pot Pasta and Veggie Stir-Fry is perfect for a fast, nutritious meal that’s full of flavor. Whether you’re feeding a family or looking for a solo dinner that’s both healthy and comforting, this dish will become a favorite in no time! Enjoy!