Grandma’s Quick One-Pot Pasta and Veggie Stir-Fry: A Wholesome Delight

Instructions

Step 1: Prep the Ingredients

1. Wash and chop all the vegetables.
2. Mince the garlic and dice the onion.

Step 2: Sauté the Aromatics

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic. Cook until fragrant and translucent, about 2-3 minutes.

Step 3: Add Vegetables and Pasta

1. Toss in the broccoli, bell peppers, zucchini, carrots, and cherry tomatoes.
2. Stir everything together, then add the dry pasta.

Step 4: Cook with Broth

1. Pour the vegetable broth and soy sauce into the pot. Stir to combine.
2. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 10-12 minutes, stirring occasionally, until the pasta is cooked al dente and the vegetables are tender.

Step 5: Season and Finish

1. Stir in the lemon juice and red pepper flakes (if using).
2. Season with salt and pepper to taste.
3. Remove from heat and let the dish sit for 2-3 minutes to allow the flavors to meld.

Step 6: Serve

1. Garnish with fresh parsley and a sprinkle of grated Parmesan cheese.
2. Serve hot and enjoy!

Tips for Success

1. Use Fresh Veggies: Fresh, seasonal vegetables will elevate the flavor and texture.
2. Stir Occasionally: Prevents pasta from sticking and ensures even cooking.
3. Customize Your Dish: Add protein like grilled chicken, shrimp, or tofu for a heartier meal.
4. Taste and Adjust: Always taste before serving and adjust seasoning as needed.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat on the stove or microwave.
• Freezer: While pasta dishes can be frozen, the texture of the veggies may change. If freezing, consume within a month for best results.