one pan pasta recipe
- The Best one pan pasta recipe
- One-Pan Lemon Garlic Pasta with Roasted Vegetables
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How One-Pan Lemon Garlic Pasta with Roasted Vegetables Works
- ❓ Frequently Asked Questions About One-Pan Lemon Garlic Pasta with Roasted Vegetables
The Best one pan pasta recipe
This recipe is perfect for when you want something hearty without the cleanup of multiple pans. The one-pan method means less scrubbing, and the flavors meld together in a way that makes every bite taste like home. Plus, it’s packed with veggies—spinach, mushrooms, and cherry tomatoes—so it’s not just filling, it’s actually good for you. No one has to feel guilty about the carbs because the nutrients from the veggies balance it out. And honestly? It’s the kind of dish that feels like a celebration, whether you’re serving it for a family dinner or just a weeknight when you need something satisfying.
One-Pan Lemon Garlic Pasta with Roasted Vegetables
A quick, flavorful one-pan pasta dish featuring tender pasta, bright lemon garlic sauce, and roasted seasonal vegetables. Perfect for a weeknight dinner with minimal cleanup.
🥘Ingredients
- 12 oz (340g) whole wheat pasta
- 1 tbsp olive oil
- 1 cup (240ml) tomato sauce
- 3 cloves garlic, minced
- 1/2 cup (120ml) fresh lemon juice
- 1/2 cup (50g) grated Parmesan cheese
- 2 cups (150g) cherry tomatoes, halved
- 1 medium zucchini, sliced
- 1 medium bell pepper, sliced
- 1 tbsp olive oil
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. -
2
Toss cherry tomatoes, zucchini, and bell pepper with olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 15 minutes. -
3
While vegetables roast, cook pasta according to package instructions until al dente. Drain and rinse with cold water to stop cooking. -
4
In a large skillet, heat tomato sauce over medium heat. Add minced garlic and cook for 1 minute until fragrant. -
5
Add the drained pasta to the skillet, tossing to coat in the sauce. Stir in lemon juice and Parmesan cheese. -
6
Transfer roasted vegetables to the skillet and mix everything together. Cook for another 2 minutes to warm through.
🔧Equipment
- Mixing bowl
- Large oven-safe skillet
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How One-Pan Lemon Garlic Pasta with Roasted Vegetables Works
❓ Frequently Asked Questions About One-Pan Lemon Garlic Pasta with Roasted Vegetables
How do I adjust the sauce for a creamier texture?
Add a splash of heavy cream or half-and-half at the end of cooking, stirring in gently. For a richer flavor, simmer the sauce for five extra minutes before adding the pasta to meld the ingredients.
Can I substitute whole wheat pasta for this recipe?
Yes, you can. Choose a pasta shape that holds up well to the sauce, like penne or fusilli. Cook it according to package instructions, then follow the rest of the method as written.
What if I don’t have a meatball mixture pre-made?
Mix 1 cup of breadcrumbs, 1/2 cup finely chopped cooked ground beef or turkey, 1/4 cup grated Parmesan, 1 egg, 1 tsp dried oregano, and 1 tsp garlic powder. Form into small balls and brown in a skillet before adding to the sauce.
How can I make this recipe ahead of time?
Prepare the sauce and meatballs in advance, refrigerate them separately, and reheat the sauce gently before adding the pasta. Alternatively, cook the pasta separately, reheat the sauce, and combine in the last 5 minutes of cooking.
Is it possible to use a different type of tomato sauce?
Yes, you can swap out the canned tomato sauce for a fresh tomato purée blended with a bit of olive oil and garlic. Simmer it until it thickens slightly before adding the pasta to ensure a rich, flavorful base.
