One Pot Loaded Veggie Pasta
The easiest way to load up on veggies and unload your fridge's veggie drawer!
Servings: 6 servings
Ingredients
- 8 oz whole wheat angel hair pasta dry
- 5 Roma tomatoes chopped
- 2 cups cherry tomatoes halved
- 2 cups mushrooms sliced
- 1 yellow squash chopped
- 1 red bell pepper chopped
- 1 zucchini chopped
- 1 red onion sliced
- 4 cloves garlic minced
- 1 cup kale chopped
- 1 cup cabbage chopped
- 1 cup broccoli chopped
- 1 cup parmesan cheese grated
- 1 cup white wine
- 3.5 cups vegetable broth
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- 1 tbsp oregano dry
- Fresh basil, green onion, cherry tomatoes for garnish
Instructions
- Pour the wine and broth into large pot.
- Place pasta at the bottom of pot, submerged in the liquid.
- Pile all of your veggies on top of the pasta.
- Add in the vinegar, oregano, and olive oil.
- Bring to boil on medium-high heat.
- Once boiling, cover the pot for 7-8 minutes, until the pasta is cooked the way you like it. Stir occasionally.
- Stir in the cheese.
- Garnish with basil, more tomatoes, and green onion.
Notes
- You can literally use whatever veggies you want in this recipe. Just make sure to not skip the tomatoes. Those are important. Anything you can pull out of your crisper to use up, do it!
- Need some protein? Add in 1 cup of shredded chicken!