One-Pot Summer Vegetable Pasta is a light summer meal that can be whipped up in just 20-minutes!
With summer in full swing, we are swimming in zucchini and squash from our garden. We have had a few tomatoes, but not too many this year. I try to use all of the vegetables as I pick them, but sometimes I just have to shred them and freeze for later. Mmm…hello zucchini bread of muffins during the winter!
I thought I would share today an incredibly easy and tasty weeknight meal the entire family will love. If you are cleaning out the refrigerator, this one-pot pasta is for you, as well! It’s very versatile and you can add any vegetables you may have on hand.
You can have this meal ready in 20 minutes or less. Hardly any prep, besides chopping, only one-pot is needed. Yes to fewer dishes. I absolutely despise dishes. I love to cook, eat, but the dishes – nope!
- 2 1/2 cups vegetable stock
- 1/2 cup heavy cream
- 1 large onion diced
- 4 roma tomatoes diced
- 8 ounce mushrooms diced
- 1 medium zucchini diced
- 1 medium squash diced
- 1 pound box fettuccine noodles
- 4 garlic cloves minced
- 1/4 cup parsley chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dried thyme
- 1 teaspoon dried basil
- 2 bay leaves
- Place the vegetable stock, heavy cream, onion, tomatoes, mushrooms, zucchini, squash, fettuccine noodles, garlic, parsley, salt, pepper, thyme, basil, and bay leaves into a dutch oven.
- Allow the mixture to simmer over medium-heat for 20-minutes or until the pasta is tender.