Back-to-School One-Pan Veggie Pasta Recipe (30-Minute Dinner)

Back-to-school means getting back into a routine with packed lunches, homework time, and busy weeknights. Full schedules mean that having quick, healthy dinners ready to go can be a lifesaver. This one-pan veggie pasta recipe is a great option for those hectic evenings. It comes together in about 30 minutes, uses just one pot for easy cleanup, and is packed with colorful, nourishing vegetables. Read on for the recipe and to find out how you can easily modify it to fit your family’s needs.

Ingredients

This one-pan veggie pasta recipe is simple to throw together, and you can modify it based on what’s in your pantry, seasonal vegetables, or dietary preferences.

Pasta

For this one-pan pasta dish you can use:

• Regular pasta

• Whole wheat pasta - more fiber and protein

• Chickpea or lentil pasta - gluten-free, lower carb, and higher protein

Water or broth

Cooking liquid flavors the pasta as it cooks:

• Water

• Bone broth - richer flavor and more protein

• Chicken broth

• Vegetable broth - to make the meal vegetarian or vegan

Vegetables

Any fresh, frozen, or even canned veggies work. Try:

• Zucchini

• Bell pepper

• Onion

• Mushrooms

• Frozen broccoli or green beans (great shortcuts!)

• No onion? Use dried onion flakes.

Both garlic powder or fresh garlic taste great in this dish.

Olive oil

Adds rich flavor and heart-healthy fats. You can also use avocado oil.

Seasonings

• Italian seasoning (easy go-to)

• Or try dried basil, oregano, and rosemary

• Fresh herbs like parsley or basil add brightness

Cheese (optional)

Top with mozzarella or parmesan cheese, but skip if you’d like to make the dish dairy-free or vegan.

One-Pan Veggie Pasta

Ingredients

• 1 lb pasta (chickpea, whole wheat, or regular)
• 6 cups water or broth
• 1 medium onion, chopped (about 1 cup)
• 2 cups sliced mushrooms
• 2 medium zucchini, chopped (about 3 cups)
• 2 large tomatoes, chopped (about 2 cups)
• 1 bell pepper, chopped (about 1 cup)
• 2-3 tablespoons olive oil, divided
• 1-2 tbsp tablespoons Italian seasoning
• 2 teaspoons garlic powder (or 3–4 cloves fresh garlic, minced)
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• Optional toppings: grated Parmesan or shredded mozzarella

Instructions

1. Heat 1 tablespoon olive oil in a large, deep skillet or wide pot over medium heat. Add onion and sauté 3–4 minutes until softened.
2. Add mushrooms and cook another 4–5 minutes, stirring occasionally, until browned and liquid has mostly evaporated.
3. Stir in zucchini, tomatoes, bell pepper, pasta, broth (or water), Italian seasoning, garlic powder, salt, pepper, and a generous drizzle of olive oil (1–2 tablespoons).
4. Bring to a boil over medium-high heat. Once boiling, reduce to medium and cook uncovered for 10–12 minutes, stirring often, until pasta is al dente and most liquid is absorbed. Add a splash more water or broth if needed.
5. Remove from heat and let sit 2–3 minutes to thicken.
6. Top with Parmesan or mozzarella, if desired, and serve warm.

Back-to-school nights don’t have to mean complicated dinners. This one-pan veggie pasta keeps things simple, healthy, and family-friendly, all while saving you time on prep and cleanup. With endless ways to swap in your favorite vegetables or pasta, it’s a recipe you can return to week after week. Pair it with a simple side salad or garlic bread, and you’ve got a comforting, balanced meal that the whole family will love.