One Pan Pasta

Prep the vegetables and measure the dry ingredients up to 8 hours ahead. Don't cook until ready to serve—the pasta is best served immediately. Leftovers can be refrigerated for up to 2 days, but texture degrades as the pasta absorbs more liquid.

Omit it, or substitute any quick-cooking green (arugula, baby kale) or add extra diced vegetables like mushrooms, bell peppers, or carrots. Heartier vegetables like carrots need an extra 5 minutes of cooking before the pasta.

Not stirring frequently enough, causing the pasta to stick to the bottom and burn. Stir every 2 minutes and keep heat at medium so the broth simmers gently rather than boiling hard. Also, using too little broth—you need enough so pasta cooks evenly.

Yes—use short shapes like penne, fusilli, ditalini, or farfalle. Avoid long pasta like spaghetti, which doesn't cook evenly in shallow broth. All short pastas take about 12–15 minutes; check package time and add 1–2 minutes since you're not boiling.

A simple green salad with lemon vinaigrette, crusty bread for soaking up sauce, or garlic bread. The pasta is a complete meal on its own.

Cool completely and refrigerate in an airtight container for up to 2 days. The pasta will absorb more liquid as it sits. Reheat gently on the stovetop over low heat with a splash of broth (¼ cup per serving), stirring often, or microwave in a covered bowl with a tablespoon of broth per serving, stirring halfway through. Add fresh herbs and Parmesan when reheating.