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–+ servings
One-Pan Harvest Pasta
One-Pan Harvest Pasta is a hearty, vegetable-forward dish that brings together the best of late summer produce in a single skillet. It combines zucchini, tomatoes, red onion, garlic, and creamy cannellini beans with elbow macaroni and savory chicken broth. The result is a comforting, rustic pasta dish that’s easy to prepare and perfect for busy weeknights. With minimal cleanup and a medley of fresh flavors, this one-pan wonder showcases the beauty of seasonal cooking with convenience in mind.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Italian
Servings 4
Calories 323 kcal

Ingredients
  

  • 2 tbsp vegetable oil
  • 1 cup mushrooms (sliced)
  • 2 cups zucchini (chopped)
  • 1 cup tomatoes (coarsely chopped)
  • ⅓ cup red onion (chopped )
  • 2 cloves garlic (minced)
  • 19 oz cannellini beans (rinsed and drained)
  • 1¾ cup chicken broth
  • salt (to taste)
  • pepper (to taste)
  • 1 cup elbow macaroni
  • dried basil (to taste)
  • Parmesan cheese (grated, for serving (optional))

Instructions
 

Step 1: Sauté Vegetables

  • Heat oil in a large skillet over medium heat.
  • Add mushrooms, zucchini, tomatoes, onion, and garlic.
  • Cook uncovered, stirring occasionally, until vegetables are almost tender.

Step 2: Simmer with Pasta

  • Add cannellini beans, chicken broth, and macaroni to the skillet.
  • Reduce heat, cover, and simmer for 7–10 minutes, stirring occasionally, until pasta is cooked and liquid is mostly absorbed.

Step 3: Season and Serve

  • Remove from heat.
  • Season with salt, pepper, and basil to taste.
  • Serve topped with grated Parmesan cheese, if desired.

Tips

  • Add fresh basil or Italian parsley for a brighter finish.
  • Swap macaroni for penne, rotini, shells, or whole-wheat pasta.
  • Use vegetable broth instead of chicken broth for a vegetarian version.
  • Add spinach or kale during the last 2 minutes of simmering.
  • Include red pepper flakes for spice.
  • Replace cannellini beans with chickpeas or kidney beans.
  • Add grated Parmesan or pecorino when serving (as noted on card).
  • Stir in a spoonful of pesto for a richer herbal flavor.
  • Add grilled chicken or sausage for extra protein.

Nutrition

Calories: 323kcalCarbohydrates: 53gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 2mgSodium: 682mgPotassium: 448mgFiber: 9gSugar: 5gVitamin A: 437IUVitamin C: 18mgCalcium: 112mgIron: 4mg
Keyword easy dinner, harvest vegetables, one pan, rustic, skillet pasta, vegetarian-friendly, weeknight meal
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