Follow these simple steps to create your delicious One-Pot Veggie Pasta:

1. Prepare the Aromatics: Heat the olive oil in a large, wide pot or Dutch oven (at least 5-6 quarts) over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until it starts to soften and become translucent.
2. Add Garlic and Peppers: Stir in the minced garlic and sliced bell peppers. Cook for another 2-3 minutes, stirring occasionally, until the garlic is fragrant (be careful not to burn it) and the peppers begin to soften slightly.
3. Layer the Ingredients: Now, add the remaining ingredients in this order to ensure even cooking:
   • Scatter the sliced zucchini and halved cherry tomatoes over the onions and peppers.
   • Sprinkle the dried oregano, red pepper flakes (if using), salt, and black pepper evenly over the vegetables.
   • Place the dried linguine or spaghetti horizontally over the vegetables. If needed, break the pasta in half to fit comfortably within the pot diameter. Try to arrange it in a crisscross or layered fashion rather than one solid clump to prevent sticking.
4. Add Liquid: Carefully pour the vegetable broth over everything, ensuring the pasta is mostly submerged. Gently nudge the pasta with a spoon if needed to help it get covered by the liquid.
5. Bring to a Boil: Increase the heat to high and bring the mixture to a rolling boil.
6. Simmer and Cook: Once boiling, reduce the heat to medium-low, aiming for a vigorous simmer. Cover the pot partially (leaving the lid slightly ajar) or fully, depending on how quickly your liquid evaporates. Cook for approximately 10-15 minutes, or according to your pasta package directions for al dente, stirring occasionally (every 2-3 minutes). Stirring is crucial, especially in the first few minutes, to prevent the pasta from sticking together or to the bottom of the pot. Use tongs to lift and separate the pasta strands gently as they soften.
7. Check for Doneness: After about 10 minutes, start checking the pasta for doneness. It should be al dente (tender but still firm to the bite). The vegetables should be tender-crisp, and most of the liquid should have been absorbed or evaporated, creating a light sauce coating the pasta and veggies. If the pasta isn’t cooked yet but the liquid is nearly gone, add another 1/4 to 1/2 cup of hot broth or water and continue simmering. If the pasta is cooked but there’s too much liquid, remove the lid completely and let it simmer for a few more minutes until the sauce reaches your desired consistency. The starch released from the pasta will help thicken the sauce naturally.
8. Finish with Fresh Herbs: Once the pasta is cooked to your liking, remove the pot from the heat. Stir in the fresh chopped basil. The residual heat will wilt it slightly and release its aroma.
9. Taste and Adjust: Taste the pasta and adjust seasonings if necessary. Add more salt, pepper, or red pepper flakes as needed.
10. Serve Immediately: Serve the One-Pot Veggie Pasta hot, garnished with grated Parmesan cheese (or a vegan alternative), a sprinkle of fresh parsley, or an extra drizzle of good quality olive oil, if desired.