One-Pot Farmer’s Market Pasta

One-Pot Farmer’s Market Pasta

These past few weeks, I’ve been prepping myself to say adios to summer. While fall is by far my favorite season, it’s still a bittersweet farewell. Each morning I pass buses full of loud children on their way to school, my tan is starting to fade, and I’ve had to pull out a sweater for a breezy day on multiple occasions this week. In central VA, it seems like fall never comes slowly. It will give us a tease here and there, offering a reprieve from 90 degree days. And then, what seems like all at once, the leaves change, scarves are a must, and pumpkin spice lattes are everywhere (I’m more of a caramel apple spice girl myself).

Lynchburg in the summer is lively and carefree. Though the herds of university students are usually gone, there are plenty of locals enjoying the summer staples, like Hillcats games or the Lynchburg Community Market. Our Community Market is open year-round, but there’s something special about the Market in the summer. All the beautiful flowers, the array of colors, the smell of crepes being made inside. It’s a dream. Since we’re nearing the end of this sweet season, here’s an ode to the Lynchburg Farmer’s Market (and easy one-pot recipes!)

We got some beautiful tomatoes, summer squashes, and fresh basil at our local Farmer’s Market, and added a few extra things to the mix. I’ll list the specific veggies I used in my rendition of this Farmer’s Market one-pot pasta, but you can really use any combination of veggies that go well together! This is another one of those easy-to-experiment-with recipes (can you tell they’re my favorite?)! Let me know what combinations you try and love!


Serves 4-8

You’ll need:

  • 12 oz. (one box) of your favorite spaghetti
  • 1 red onion
  • minced garlic to taste
  • 2 tbsp olive oil
  • 1 tbsp red pepper flakes
  • 1 cup chopped mushrooms
  • 2 chopped summer squashes
  • 1 cup broccoli
  • 2 cups cherry tomatoes/tomatoes of your choice
  • 4 cups water
  • 1 tbsp sherry vinegar
  • 1 cup mozzarella


  1. Add everything except the cheese into a large pot. Use your discretion with how much water you add depending on how many extra veggies you’re adding in – remember you won’t drain the water! Bring the water to a boil and then uncover and boil for 7-10 minutes. Don’t overcook the pasta!
  2. Toss the pasta with the cheese, and use some fresh basil and cherry tomatoes to garnish. This is a large dish – perfect for potlucks or dinner parties!


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