Finely grated carrot and zucchini dissolve into a tomato sauce while pasta cooks in the same pot, reducing cleanup without sacrificing texture.

Equipment

• Wide 5-quart / 4.7 L pot
• Box grater
• Wooden spoon

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely diced
• 1 carrot, finely grated
• 1 small zucchini, finely grated and squeezed
• 3 garlic cloves, minced
• 1 can crushed tomatoes, 28 oz / 794 g
• 3 cups / 710 ml water or broth
• 12 oz / 340 g short pasta
• 1 teaspoon dried basil
• ½ teaspoon oregano
• ½ teaspoon salt, pepper
• ¼ cup fresh basil
• Parmesan optional

Preparation

• Squeeze grated zucchini in a clean towel to remove excess water.
• Choose pasta with a package cook time near 10–12 minutes.

Step-by-step directions

1. Cook onion and carrot in oil over medium heat 5 minutes.
2. Add zucchini for 3 minutes, then garlic for 30 seconds.
3. Stir in tomatoes, water, dried herbs, salt, and pasta.
4. Bring to a steady simmer and cook uncovered, stirring every 1–2 minutes, until pasta is just tender, 11–14 minutes.
5. Add hot water ¼ cup at a time if the pot becomes dry before pasta is cooked.
6. Rest off heat 5 minutes, then add fresh basil and adjust seasoning.

How to tell it is ready

Pasta is al dente and sauce clings to each piece without a pool of water.

Substitutions and variations

• Use whole-wheat pasta; expect slightly more liquid.
• Add drained white beans during the final 5 minutes.
• Use nutritional yeast instead of Parmesan.

Common problems

• Pasta sticks: stirring was too infrequent.
• Sauce is soupy: rest 5 minutes or simmer 2 minutes more.
• Vegetables remain obvious: grate more finely and extend the sauté.

Allergen and safety notes

Contains wheat; Parmesan contains milk. Refrigerate leftovers promptly.

Storage and reheating

Refrigerate within 2 hours and use within 3–4 days. Reheat to 165°F / 74°C with a splash of water.

Serving ideas

Pair with salad or steamed broccoli.

Pot width and pasta shape change evaporation; adjust water gradually.