Easy Pantry Staple Recipe: One-Pot Pasta Primavera

Ingredients

• 12 oz pasta (penne or fusilli)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup bell peppers, chopped (any color)
• 1 cup zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 4 cups vegetable broth
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese (optional)
• Fresh basil leaves, for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat and sauté the diced onion until translucent, about 3-4 minutes.
2. Add the minced garlic and sauté for another minute until fragrant, being careful not to burn it.
3. Stir in the chopped bell peppers, diced zucchini, and halved cherry tomatoes, cooking for 5-7 minutes until the vegetables are tender.
4. Sprinkle in the dried oregano and basil, stirring to combine before adding the uncooked pasta to the pot.
5. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce heat to a simmer, cover, and cook for 10-12 minutes, stirring occasionally until the pasta is al dente and the liquid is mostly absorbed.
6. Season with salt and pepper to taste, and if desired, stir in the grated Parmesan cheese until melted.
7. Serve hot, garnished with fresh basil leaves.