One Pot Summer Vegetable Pasta Recipe

square image of one pot vegetable pasta in a dutch oven with bay leaves on top

4.23 from 9 votes

One Pot Summer Vegetable Pasta Recipe

Zucchini, yellow squash, tomatoes, mushrooms, and fettuccine cook together in a light, creamy herb sauce for an easy one-pot dinner ready in just 20 minutes.

Course Main Dish, Side Dish

Cuisine American

Keyword one pot summer vegetable pasta, pasta with summer vegetables, summer vegtable pasta

Cook Time 20

Total Time 20

Servings

Calories 404kcal

Author Aubrey

Equipment

Ingredients

2 ½ cups vegetable stock
½ cup heavy cream
1 large yellow onion peeled and diced
4 roma tomatoes diced
8 ounce button mushrooms cleaned and diced
1 medium zucchini diced
1 medium yellow squash diced
1 pound fettuccine noodles
4 cloves garlic minced
¼ cup fresh parsley chopped
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon dried thyme
1 teaspoon dried basil
2 bay leaves

Instructions

Add 2 1/2 cups vegetable stock, 1/2 cup heavy cream, 1 large yellow onion, 4 roma tomatoes, 8 ounce button mushrooms, 1 medium zucchini, 1 medium yellow squash, 1 pound fettuccine noodles, 4 cloves garlic, 1/4 cup fresh parsley, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon dried thyme, 1 teaspoon dried basil, and 2 bay leaves a dutch oven.
Bring to a simmer over medium heat. Cook for 20 minutes or until the pasta is tender, stirring occasionally.
Remove and discard the bay leaves and then stir everything together. Sprinkle with more chopped parsley for garnish before serving warm.

Notes

Linguine or spaghetti can be used instead of fettuccine.
Different pasta shapes may need slightly different cook times.
Add a splash of stock, cream, or water when reheating leftovers if the sauce thickens.
Store leftovers in the refrigerator for up to 3 days.

Nutrition