One-Pot Harvest Veggie Pasta

This veggie pasta dish is incredible! It’s all made in one pot and has tons of earthy, meaty vegetables to make the dish very hearty and filling. If you don’t like any of the below vegetables listed you can always substitute other veggies (for example mushrooms in place of the eggplant) and change up the pasta you use. In this recipe I use whole-grain elbow macaroni but you can substitute with your family’s preferred pasta choice. The snipped basil added on top before serving gives the dish a bright, fresh finish and the Parmesan cheese melts into all of the pasta crevices make it deliciously warm and cheesy!

One-Pot Harvest Veggie Pasta
  • 2 tablespoons olive oil
  • 1 small eggplant, cut into 1-inch pieces (about 4 cups)
  • 1 medium zucchini, chopped (about 2 cups)
  • 2 tomatoes, chopped (about 1 cup)
  • ⅓ cup chopped red onion
  • 2 cloves garlic, minced
  • 1 19 ounce can cannellini beans, rinsed and drained
  • 1¾ cup chicken broth
  • 1 cup dried whole-grain elbow macaroni
  • ½ teaspoon crushed red pepper
  • Salt and freshly ground black pepper
  • Snipped fresh basil
  • Grated Parmesan Cheese
  1. In a large skillet, heat oil over medium heat. Add eggplant, zucchini, tomatoes, red onion and garlic. Cook, uncovered, 7-10 minutes or until almost tender, stirring occasionally.
  2. Add beans, broth, pasta and crushed red pepper. Bring to a boil; reduce heat. Cover and simmer 7-10 minutes more or until vegetables and pasta are tender, stirring occasionally.
  3. Remove from heat. Season with salt and pepper. Serve topped with basil and parmesan cheese.