Easy One-Pan Cheesy Pasta with Veggies Recipe
This Easy One-Pan Cheesy Pasta with Veggies is a comforting, flavorful dish that combines tender pasta cooked in a creamy, cheesy sauce with a colorful medley of fresh vegetables. Perfect for a quick and wholesome weeknight dinner, it’s a vibrant and satisfying meal that feels like home in every bite.
- Prep Time: 8 minutes
- Cook Time: 24 minutes
- Total Time: 32 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pasta and Cheese
- 2 cups pasta (elbow macaroni or shells)
- 1 cup shredded cheese blend (mozzarella and cheddar)
Liquids
- 1 cup milk or cream (whole milk recommended)
- 2 cups vegetable broth
Produce
- 2 cloves garlic (minced)
- 1 cup bell peppers (chopped)
- 1 cup zucchini (diced)
- 1 cup cherry tomatoes (halved)
- 2 cups spinach or kale (roughly chopped)
Other
- 2 tablespoons butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Prepare the vegetables and sauté: Melt the butter over medium heat in a large pan. Add the minced garlic, chopped bell peppers, and diced zucchini. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add and toast the pasta: Stir in the pasta, tossing it well to coat with the butter and vegetables. Cook for 1 to 2 minutes until the pasta starts to get lightly toasted, which enhances its flavor.
- Simmer the pasta: Pour in the vegetable broth and milk, stirring to combine. Bring the mixture to a gentle simmer over medium heat and cook uncovered for 10 to 12 minutes, or until the pasta is al dente and most of the liquid has been absorbed.
- Add cheese and create sauce: Remove the pan from the heat. Sprinkle the shredded cheese blend evenly over the pasta and stir until the cheese is completely melted, forming a creamy sauce.
- Incorporate greens and tomatoes: Fold in the chopped spinach or kale along with the halved cherry tomatoes. Return the pan briefly to low heat and cook for 1 to 2 minutes, just until the greens wilt and tomatoes soften slightly.
- Season and rest: Season with salt, black pepper, and optional red pepper flakes to taste. Remove from heat and let the dish rest for 2 minutes before serving to allow flavors to meld.
Notes
- Use pasta shapes like elbow macaroni or shells that hold cheese sauce well to enhance creaminess.
- Whole milk creates a richer sauce, but you can substitute with cream or a dairy alternative for different textures.
- Add a pinch of red pepper flakes for a subtle spicy kick or omit for a milder flavor.
- Feel free to swap spinach with kale or other leafy greens depending on preference and availability.
- Cooking times may vary slightly depending on pasta type; check pasta frequently to avoid overcooking.
Keywords: cheesy pasta, one-pan pasta, vegetarian pasta, easy dinner, creamy pasta, vegetable pasta, quick meal, weeknight dinner
