Introducing the culinary triple threat: One Pot Pasta with Veggies—creamy, cheesy, and veggie-loaded for a healthy and satisfying dinner that’s ready in the blink of an eye. Whether savored on its own or accompanied by your preferred sides, it’s the epitome of comfort food that the whole family is sure to adore!

a black bowl of one pot veggie pasta with a fork twirling a bite

Why You’ll Love This One Pot Pasta with Veggies

The eternal quest for quick and nutrient-packed meals is real. Yet, the real challenge? Finding dishes that earn the family’s unanimous approval. It’s a culinary puzzle we’re always trying to solve! That’s where this One Pot Pasta with Veggies comes into play! Quick, filling, and packed full of vegetables, it’s seriously a game-changer when it comes to weeknight dinners. Not only is it super tasty, but it’s also:

  • Budget-friendly
  • Customizable
  • Great for meal prep
  • Loaded with nutrients and fiber
  • Ready in less than 20 minutes! 

Is This Recipe Healthy? 

Yes! Of course, what is considered to be healthy looks a little different for everyone. However, in general, this pasta with veggies is a great source of vitamins, nutrients, and fiber to keep you full. You can easily make it low-fat, high-protein, or gluten-free if needed, too!

overhead image of a bundle of pasta noodles over onions, zucchini, garlic, herbs, broccoli, and asparagus

Ingredients You’ll Need

The items needed for this recipe are simple but combine to create the creamiest texture and an incredibly rich flavor. Here’s what you’ll need: 

  • Pasta – We used linguine but any shape you like best will work. You could even swap it out for whole wheat or gluten-free noodles if you prefer! 
  • Veggies – Onion, broccoli, zucchini, asparagus, and frozen green peas combine to create the most vibrant and nutritious pasta dish you’ll ever find. 
  • Seasonings – Garlic, salt, crushed red pepper flakes, oregano, paprika, black pepper, and Italian parsley create a bold flavor. 
  • Broth – Chicken or vegetable broth is used to cook the pasta and add an extra rich taste.
  • Cheese – We used a combination of Mascarpone, shredded Parmesan, and shaved Parmesan cheese for the ultimate creamy sauce. 
  • Cream – As if the cheese wasn’t enough, heavy cream is stirred in with the pasta for a truly irresistible dinner. 
close up image of one pot veggie pasta in a pot

How to Make One Pot Pasta with Veggies

Crafted in a single pot, this pasta with veggies takes the crown as the easiest dinner you’ll ever whip up!

  1. Add the uncooked pasta, raw vegetables, broth, garlic, crushed red pepper, paprika, dried herbs, salt, and pepper to a dutch oven
  2. Stir to combine, and bring the ingredients to a boil
  3. Cover and cook for 12-15 minutes or until the veggies are soft and the pasta is cooked. Be sure to stir halfway through! 
  4. Stir in the mascarpone, heavy cream, and parsley, 
  5. Sprinkle the parmesan on top, and serve warm! 
overhead image of pasta with veggies in a large pot topped with cheese, herbs, and seasonings

Common Questions

Can I use different vegetables? 

Yes! This is a super versatile dish and is a great way to use up whatever veggies you have on hand. Just note that you may need to vary the cooking time based on what you use. Just be careful not to overcook the pasta. 

Can I add protein to this dish? 

Of course! If you want to bulk up this pasta, try adding in cooked chicken or shrimp. 

Can I make one pot pasta with veggies ahead of time? 

Yes, it’s great for meal prep. Store leftovers in the fridge in an airtight container for up to 5 days. Then, reheat individual servings in the microwave. Or, warm it all at once on the stove. 

a serving of pasta with veggies being lifted with tongs

More One Pot Pasta Dishes You Won’t Want to Miss

Can’t get enough pasta in your life? Make dinners easy with these one pot recipes! 

overhead image of a black bowl of pasta with veggies

One Pot Pasta with Veggies

5 from 7 votes
Author: Food Dolls
Servings: 8 servings
Prep: 2 minutes
Cook: 15 minutes
Total: 17 minutes
This one pot pasta is light and perfect when you want a quick dinner! Made with a good variety of veggies and freshly grated pamesan cheese!


  • 16 ounces linguine uncooked
  • 1/2 small onion diced
  • 2 cups broccoli florets
  • 1 cup zucchini chopped
  • 1/2 cup asparagus chopped
  • 1/2 cup frozen green peas
  • 4 1/2 cups chicken or vegetable broth
  • 4 cloves garlic minced
  • 1 teaspoon crushed red pepper more or less to taste
  • 1 teaspoon paprika
  • 2 teaspoons dried oregano
  • 2 teaspoons sea salt more or less to taste
  • 1 teaspoon freshly ground black pepper more or less to taste
  • 1/2 cup Mascarpone cheese
  • 1/2 cup heavy cream
  • 1/2 cup Italian parsley chopped
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup shaved Parmesan cheese


  • In a large, deep dutch oven add the uncooked pasta, vegetables, broth, garlic, crushed red pepper, paprika, dried oregano, salt, and pepper.
    16 ounces linguine, 1/2 small onion, 2 cups broccoli florets, 1 cup zucchini, 1/2 cup asparagus, 1/2 cup frozen green peas, 4 1/2 cups chicken or vegetable broth, 4 cloves garlic, 1 teaspoon crushed red pepper, 1 teaspoon paprika, 2 teaspoons dried oregano, 2 teaspoons sea salt, 1 teaspoon freshly ground black pepper
  • Stir to combine. Bring the ingredients to a boil, cover, and cook on medium heat for 12-15 minutes. *Be sure to stir halfway through cooking!
  • Remove the lid, and stir in the Mascarpone, heavy cream, and parsley. Top with shredded Parmesan cheese and Parmesan cheese shavings.
    1/2 cup Mascarpone cheese, 1/2 cup heavy cream, 1/2 cup Italian parsley, 1/2 cup shredded Parmesan cheese, 1/2 cup shaved Parmesan cheese
  • Serve warm!




Serving: 1serving | Calories: 413kcal | Carbohydrates: 51g | Protein: 15g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 44mg | Sodium: 1322mg | Potassium: 391mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1251IU | Vitamin C: 34mg | Calcium: 194mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

5 from 7 votes (3 ratings without comment)

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Recipe Rating


  1. 5 stars
    Going to give this a try! If I don’t have a dutch oven is a regular pot slow cooker better for this recipe? thank you!

    1. Hi Jackie! A slow cooker should work just fine. You could also use a large stock pot. 😊

      Alia & Radwa

  2. 5 stars
    oh, yum. I did add a extra 1/2 c of stock and all the cream because we like pasta “wet”. They taste is wonderful. Definitely second helpings.

  3. 5 stars
    I needed something easy to make for dinner for the family on my day off and this was the true definition of success! The house smelled amazing, no words were spoken while it was being inhaled and there were absolutely no leftovers from the four of us! Even my son who is 21 months old enjoyed happily in his high chair! It’s already saved and added to the roster for a comeback! So so good!!

  4. 5 stars
    It tasted amazing, it was easy to prepare and fast to cook! I’m going to try freezing some for quick, healthy lunches/dinners….