Simple Tomato Basil Pasta and Veggies -- One pot!

Easy Tomato Basil Pasta with Veggies

Prep Time 15 minutes
Total Time 15 minutes
Servings 6 -8
Author Chelsea


  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 2 and 1/2 cups chopped zucchini ~2 small zucchinis
  • 1 and 1/2 cups sliced mushrooms ~1 small package
  • 1 cup chopped red pepper ~1 large pepper
  • 1 box pasta shells
  • 1 jar (24 ounces) Tomato and Basil Sauce I use Bertolli
  • 1 jar (15 ounces) Garlic Alfredo Sauce
  • Salt and pepper to taste
  • Italian seasoning to taste
  • Red pepper flakes optional for some heat
  • 1 and 1/2 cups shredded Italian cheese blend*
  • Fresh basil optional


  1. In a large pot or a deep skillet, add in the olive oil and minced garlic. Stir around for about 30 seconds or until the garlic is fragrant.
  2. Add in the chopped zucchini, sliced mushrooms, and red pepper.
  3. Cook until crisp tender and then remove from heat and set aside.
  4. In the same pot, cook the pasta shells according to package directions.
  5. Drain and return to the pot. Turn on the heat to medium heat and add in the sautéed vegetables along with both the tomato & basil sauce + garlic alfredo sauce in the large pot.
  6. Stir everything together and add seasonings to taste. Definitely add salt and pepper, then Italian seasoning and red pepper flakes if desired and to taste preference.
  7. Stir in the cheese and mix until well melted. (Add less or more cheese as desired to personal preference - taste in between adding each 1/2 cup)
  8. Coarsely chop some fresh basil and mix it in if desired.
  9. Serve immediately.

Recipe Notes

*We've also tried this dish with no cheese and LOVED it! If you aren't a big cheese fan or want to save some calories, try it without cheese first and see if you like it :)