One-Pot Pasta

Fresh vegetables, parmesan cheese, pesto, tomato, and warm spiral pasta meld together to create a symphony of flavors. Chickpeas are added to provide protein and fiber. Clean up is a snap since everything is done in "one pot." Tip: Feel free to improvise the ingredients. This version is vegetarian (if you use vegetable broth), but you can add leftover chicken or steak. Servings: 6 Preparation Time: 14 minutes Cooking Time: 11 minutes

One-Pot Pasta

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  • Prep Time


  • Total Time


  • Servings



  • 8

    ounces spiral pasta (Barilla)

  • 1

    cup broccoli, cut into florets

  • 1

    cup cauliflower, cut into florets

  • 1

    cup frozen sweet corn

  • 1

    carrot, peeled and cut into diagonal slices

  • 1

    cup cooked canned chickpeas

  • 1

    tablespoon extra virgin olive oil

  • ½

    cup chicken or vegetable broth

  • 1

    (14 ounce) can diced tomatoes

  • 3

    tablespoons pesto

  • 4

    tablespoons Parmesan cheese

  • 1

    teaspoon salt and black pepper


Bring large pot of water to boil, add the pasta, stir, and bring to a boil again. Cook uncovered for 4 minutes. Add the broccoli, cauliflower, corn, and carrot, and continue to boil for another 3 to 4 minutes until the pasta is al dente. Drain and return pasta to the pot, add the chickpeas (drained), olive oil, chicken broth, diced tomatoes (drained), pesto, parmesan cheese, and salt and pepper.


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