One-Pan Veggie Spaghetti (Easy One-Pot Meal)
Looking for a quick, healthy, and family-friendly dinner that’s packed with veggies and easy to clean up? This One-Pan Veggie Spaghetti is your new go-to. It’s made in just one skillet, loaded with nutrient-rich vegetables, and uses simple pantry staples like no-sugar-added marinara, and brown rice and quinoa fusilli.
As a registered dietitian and busy mom, I know how hectic evenings can get. That’s why I love meals that check all the boxes: nourishing, quick to make, kid-friendly, and minimal clean up. This dish does exactly that!
Why You’ll Love This One-Pan Veggie Spaghetti
This recipe is everything a busy weeknight needs. First, it’s made entirely in one skillet, which means minimal dishes and clean up. It’s a great way to sneak in more vegetables, making it perfect for those who aren’t a fan of plain veggies.
Using gluten-free brown rice and quinoa fusilli keeps the meal light and nutritious, while grass-fed beef adds satisfying protein and important nutrients like omega-3s and vitamin E. Plus, it’s ready in under 30 minutes, making it a healthy, comforting, and convenient choice the whole family will enjoy.
Ingredients You’ll Need for One-Pan Veggie Spaghetti
- Grass-fed beef
- Brown rice and quinoa fusilli
- Marinara sauce
- Tomatoes
- Zucchini
- Spinach
- Minced garlic
- Italian seasoning
- Salt and pepper to taste
- Water
- Parmesan cheese
How to Make One-Pan Veggie Spaghetti
- Brown the beef: In a large skillet over medium heat, cook the ground beef until fully browned. Drain excess fat if needed.
- Add the veggies and sauce: Stir in the diced tomatoes, zucchini, spinach, garlic, Italian seasoning, salt, pepper, and marinara sauce.
- Stir in the pasta and water: Mix in the uncooked noodles and 1/2 cup of water. Bring everything to a boil.
- Simmer and cover: Reduce the heat, cover, and let simmer for about 20 minutes, or until the pasta is cooked through and veggies are tender.
- Top with cheese and serve: Sprinkle with parmesan cheese and cover for another 2 minutes to let it melt. Serve warm.
Substitutions and Additions
- Pasta: Use any noodle variety you prefer – regular, whole wheat, lentil-based, or gluten-free chickpea pastas all work.
- Protein: Swap the ground beef for ground turkey, chicken, or plant-based crumbles to suit your dietary preferences.
- Vegetables: This recipe is flexible – try mushrooms, bell peppers, or shredded carrots in place of or in addition to the zucchini and spinach.
- Cheese: Use dairy-free parmesan or nutritional yeast for a plant-based alternative.
Tips for Success When Making One-Pan Veggie Spaghetti
- Choose a marinara sauce without added sugar. Sugars can sneak into many jarred sauces – make sure to check the label!
- Chop veggies small or blend them into the marinara sauce if you’re not a fan of the texture of veggies.
- Use whole-grain or legume-based pasta for an added fiber boost.
- Add more non-starchy veggies on the side, like broccoli, green beans, or asparagus, to add more fiber and nutrients to your meal.
Storage
Let leftovers cool completely before storing. Place in an airtight container and refrigerate for up to 3 days. To reheat, warm on the stovetop over low heat or in the microwave with a splash of water to keep the noodles from drying out. This dish also freezes well. Store it in a freezer-safe container for up to 2 months. Defrost overnight in the fridge and reheat before serving.
FAQs
Can I use a different protein?
Yes! Ground turkey or chicken works well in this recipe.
Can I make this dairy-free?
Absolutely! Just skip the parmesan or use a dairy-free version.
Is this recipe gluten-free?
Yes, if you use gluten-free pasta and marinara sauce.
More One-Pan Recipes You’ll Love
- Chicken Taco Rice Skillet
- One Skillet Egg Roll Bowl
- One Pot Creamy Sausage and Veggie Soup
- One-Pan Roasted Garlic Chicken and Vegetables
- Slow Cooker Chicken Curry
Try This One-Pot Veggie Spaghetti Tonight
This meal is a lifesaver on busy weeknights and a sneaky way to load your family up with veggies. It’s cozy, flavorful, and ready in one pan – what more could you ask for?
Want more healthy and delicious recipes like this sent to your inbox every single Friday? Try out the FUELED Community for free!
One-Pan Veggie Spaghetti
Ingredients
- 1.5 lbs. grass-fed beef
- 8 oz. gluten- free brown rice & quinoa fusilli noodles (or whichever noodles you prefer)
- 24 oz. marinara pasta sauce (look for no sugar added)
- 3 large tomatoes, diced
- 1 small zucchini, diced into 1/8 inch pieces
- 1 cup cup spinach, chopped into small pieces
- 1 Tbsp. minced garlic
- 1 Tbsp. Italian seasoning
- salt & pepper, to taste
- 1/2 cup water
- 1 cup parmesan cheese
Instructions
- In a large skillet, brown the beef until it’s no longer pink. Drain excess liquid.
- Stir in the noodles, pasta sauce, tomatoes, zucchini, spinach, garlic, seasonings, and water. Bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes; or until noodles are tender.
- Sprinkle parmesan cheese on top and cover again for 2 minutes.
- Enjoy with a side of vegetables.
Pingback: 20 Ways to Get In Greens | Autumn Enloe Nutrition
Pingback: 20 Recipes To Help You Get In More Greens | Autumn Enloe Nutrition
Pingback: Dairy-Free White Chicken & Veggie Chili | Autumn Enloe Nutrition