One Pot Penne Pasta

We love this vegetarian one-pot penne pasta on weeknights. Veggies, herbs, and lemon make the penne burst with flavor. Ready in 20 minutes!

One Pot Vegetable Penne Pasta

Today’s penne pasta recipe is brought to you by…our dishwasher! Here’s what happened:

Our dishwasher recently broke, which has made me realize just how many dishes we (mostly I) use in a day. For example, I start with a big glass of water first thing in the morning before I make a smoothie. Next comes iced cold brew coffee. When it’s time to make lunch, I’m usually too lazy to go upstairs to get my previously used water glass, so I’ll grab another. In case you aren’t keeping track, I’m up to 4 glasses by about noon. There’s also one by my bed, two in the bathroom, and by the end of the day there will be a larger collection at my desk. I know – first world problems.

All of this extra dishwashing led me to try the infamous one-pot penne pasta. It was apparently invented by a French chef and later made internet-famous by Martha. I never considered trying it before because it’s a little too trendy, and I’ve never found it to be a big deal to wash the pasta pot. But by now I was tired of washing dishes, and this recipe seemed incredibly easy. And it was (is).

It’s delicious too. Because the starches from the pasta stay with your pasta, this method creates a creamy sort of sauce that wouldn’t be there if you cooked and drained your pasta.

Vegetable Penne Pasta Recipe ingredients

Penne Pasta Recipe Ingredients

I felt like Martha’s recipe lacked a bit of flavor, so for my version I’ve amped up the herbs & seasonings. Here’s what makes my penne pasta recipe a delicious, easy meal for busy weeknights:

  • Leeks & garlic add a mild, sweet onion flavor.
  • Cherry tomatoes, zucchini & red bell pepper fill it with color, and they make this penne pasta taste like summer.
  • Basil & oregano give it a fresh Italian flavor.
  • Lemon juice & zest brighten it up.
  • Red pepper flakes add a little heat.
  • And toasted pine nuts bring a necessary crunch.

In lieu of freshly grated Parmesan cheese, I made a “cheese-like” hempseed topping. This penne pasta is nicely flavorful on its own, so feel free to use the cheese or “cheese”, or skip both!

How to make vegetable penne pasta

How to Make One Pot Penne Pasta

Assemble your ingredients, and you’re just minutes away from having a big pot of penne pasta on the table. Here’s how you make this yummy one-pot meal:

  1. Chop your veggies, and put them in a large pot with the penne, lemon juice, lemon zest, red pepper flakes, and 2 1/4 cups water.
  2. Bring to a boil, cover, and cook for 8 minutes, stirring once around the 5-minute mark.
  3. When the pasta is tender, remove the pot from the heat, stir, and let it sit for a couple of minutes so the sauce can thicken.
  4. Top it with Parmesan, parsley, pine nuts, and/or my vegan hemp seed “cheese,” and enjoy!

I had a little trouble deciding on the serving size for this recipe. The final pot looked “family size,” but then we ate the whole thing, with Jack going back for multiple helpings. So I’m going to say this penne pasta recipe serves 2 hungry people, and maybe a few more if you have smaller eaters or if you serve this with a protein on the side.

One Pot Vegetable Penne Pasta

Looking for more penne pasta recipes?

Try this Many-Veggie Roasted Vegetable Pasta or this Creamy Vegan Pumpkin Penne!

4.8 from 23 reviews

One Pot Vegetable Penne Pasta

Prep time
Cook time
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This one-pot penne pasta is a delicious weeknight dinner! The vegetables cook in the pot with the pasta, so it's easy to make, and cleanup is a breeze.
Recipe type: Main dish
Serves: 2 large or 3 to 4 small servings
  • 6 ounces penne pasta
  • 1½ cups sliced cherry tomatoes
  • 1½ cups thinly sliced leeks
  • 1 cup zucchini, sliced into ¼-inch thick half moons
  • ½ cup thinly sliced red bell pepper
  • 3 small garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice, plus 1 teaspoon zest
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • ½ teaspoon red pepper flakes
  • 1 sprig of basil
  • 2¼ cups water
top with:
  • chopped parsley
  • toasted pine nuts
  • grated parmesan cheese or Vegan Hemp Seed Topping, optional
Vegan Hemp Seed Topping
  • ½ cup hemp seeds
  • 2 tablespoons nutritional yeast
  • 2 tablespoons raw sunflower seeds
  • pinch of sea salt
  1. In a large pot, combine the pasta, tomatoes, leeks, zucchini, bell pepper, garlic, olive oil, lemon juice and zest, oregano, salt, red pepper flakes and basil. Add the water and stir. Bring to a boil, cover, and boil for 8 minutes. Give it a stir around the 5 minute mark to make sure nothing is sticking to the bottom of the pan and put the the cover back on. At 8 minutes, test the pasta for doneness. Remove the pot from the heat, stir, and let it sit for about 2 minutes to allow the sauce to thicken.
  2. Make the Vegan Hemp Seed Topping: In a food processor, combine the hemp seeds, nutritional yeast, sunflower seeds and salt and pulse to combine.
  3. Serve with the chopped parsley, toasted pine nuts and parmesan cheese or Vegan Hemp Seed Topping, if using.



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Rate this recipe (after making it):  

  1. Evelyn

    I made this for the second time this evening. The flavors, as is usual for Love and Lemons recipes, are wonderful. The first time I made this, I followed the recipe perfectly. (No hemp) We did not like the texture of the leeks. So this time I sautéed the leeks in the olive oil for 5 minutes, then proceeded with no other changes. Delicious! We topped with Parmesan, toasted pine nuts (I’m a fan) and parsley.

  2. Deb

    Made this tonight and used rice vermicelli noodles. It was amazingly good and flavorful. I added 1 cup vegetable broth and then the rest water Also added broccoli. Gonna be a favorite. Thanks!!

  3. Albert

    FIrst, I agree with your recommendations to grow basil and get i from seedlings. THEy’re also easy to grow from seed, but they need to start on heat and they still take awhile so be patient
    AS for the recipe, I like that it is flexible. I USEd dried tomatos IN OIL, AND A LOT MORe basil. And brocolli. YUMMY.

  4. Cheryl Gapinski

    Very good. I didn’t have a leek so used a sweet onion instead. I will make this again.

  5. Jenny

    This meal was soooooo good! It took longer for the pasta to soften, so the next time I will cook the pasta for about 5-7 min before boiling the remaining ingredients with it.

  6. Karen

    What a waste of food and time. Looked good but the whole thing was flavorless and mushy. I had to drain the pot which was still very watery and add store-bought pesto sauce to give it any flavor. The pasta was slightly overdone; the zucchini was total mush. Do yourself a favor and skip this one.

  7. Kelly

    I just got home from a long hike and wanted something with penne, tomatoes, and a quick recipe. I’ve been cooking entirely from your cookbook or blog during quarantine and I knew you’d have something delicious! This was perfect. I didn’t have bell peppers on hand, so I used deseeded jalapeños and it was the perfect amount of heat! Thank you!

    • Kelly

      Update: I finished the entire pot by myself. The flavors together were sooooo bright and yummy, I couldn’t help myself! I’m a small, petite person and I usually can’t finish my meals. Well done, Jeanine!

      • Jeanine Donofrio

        I’m so glad you loved it!

  8. Corey

    Came across this recipe looking for vegetarian one pot meals. Made it tonight, it was amazing! So light, and perfect for a hot summer night.

    • Jeanine Donofrio

      Hi Corey, I’m so glad you loved it!

  9. Lola H

    I can’t get over how delicious this recipe is! I have to admit that I was a bit suspicious at first as whenever I get that one vegetarian option at restaurants it’s usually penne with some vegetables and it’s a bland, boiled mess. But oh my goodness, the flavours in this are amazing! I did add parmesan the first time, but it’s really bursting with so much delicious flavor on its own that it’s not really necessary. I also love how easy the prep and cleanup is. I can’t wait to try more of the recipes on your site.

  10. stanp

    Going to try this recipe but have to “convert it” to “Non-Gluten” since my type 2 diabetes says NO gluten free recipes.

    Will use wheat pasta..the pics and ingredients really caught my attention… plus.. “one pot” convenience.

    • Jeanine Donofrio

      I hope you enjoy the recipe!

      • stanp from

        Tried the recipe last Thursday night.

        Was a hit !

        Overdid the crushed red pepper flakes but that was “my bad”…gives me a reason to have again with right amount of red pepper.

        • Jeanine Donofrio

          I’m so glad you enjoyed it!

          • stanp

            Another compliment…

            Had plenty of left over. My wife had some next day for lunch.

            Made a great “cold pasta slad” !

  11. Daniella

    This was sooooo good! And so easy! I also made your red quinoa salad for yesterday’s dinner and my husband loved both dishes 🙂

    • Jeanine Donofrio

      Hi Daniella, I’m so happy to hear!

  12. James

    Great pasta dish. It was pretty good and has a very nice blend of flavors. Thanks for posting, I will be making this again for sure.

  13. Melanie

    I opted to sautee all of the veggies beforehand. I didn’t want to risk them getting too soggy while the pasta cooked and having them lose all of their nutrients in the water. I love the one-pot concept so I just set the veggies aside and then boiled water in the same pot with all of the sautee flavorings + extra salt. It came out pretty tasty! I love garden veggie filled pasta dishes ♥ Sunflower seeds, hemp, and nutritional yeast were lovely additions but, the flavors of the pasta are also good on their own. I’d make it again!

  14. Vicki Belovski

    This was great. Even my kids who normally eat regular pasta enjoyed it.
    Thanks and hope you get your dishwasher sorted soon!

    • Jeanine Donofrio

      I’m so glad to hear that!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.