Pasta with Frozen Vegetables

a bowl of mini shell pasta with cooked frozen vegetables

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5 from 4 reviews

Pasta with frozen vegetables is a fast, easy and affordable dinner. The one-pot cooking method is a simple trick that makes the pasta extra-flavorful. 

This recipe was originally published on 10/21 and was updated on 9-26-2023.


Units Scale
  • 4 cups vegetable or chicken broth
  • 1/4 cup water
  • 2 tablespoons salted butter
  • 2 garlic cloves, thinly sliced or finely chopped
  • 16 ounces short pasta (penne, small shells)
  • 16 ounces mixed frozen vegetables
  • 1/2 to 1 cup grated parmesan


  1. In a sauce pot, bring the broth, water, butter and garlic to a boil. 
  2. When the liquid is boiling, add the pasta. The pasta will just barely be covered by the broth. 
  3. Set a timer for 5 minutes. Reduce the heat to medium and keep the broth at a rapid simmer. Stir the pasta frequently (keep the pot uncovered).
  4. After 5 minutes, add the frozen mixed vegetables. Mix well. 
  5. Continue to simmer and frequently mix the pasta for another 3 to 5 more minutes until the pasta is tender. Most of the liquid will be absorbed at this point and will be completely absorbed when the pasta is ready. 
  6. Turn off the heat and stir in the parmesan. Put a lid on the pot and let it sit for a minute or two.
  7. I usually add a generous pinch of salt after tasting the pasta. How much salt you’ll add depends on how salty the broth you bought is.  


The total cooking time varies slightly depending on the size of the pot and the type of pasta you are using. Signs that the pasta is ready are: All of the liquid is absorbed, the pasta is tender (not too hard or too soft) and has a glossy shine, and the vegetables are warm and no longer frozen. 

 Small shells will cook faster (8 minutes total) than a larger shaped pasta like penne (10 minutes total).

The pasta will continue to soften just a little bit after you add the parmesan and cover the pot with a lid for a minute or two. 

You can add as much or as little parmesan as you want. One full cup of grated parm will make the dish quite cheesy. 

I usually make this pasta with a bag of mixed frozen vegetables that has corn, peas, green beans, lime beans and carrots. 

 To cook a smaller amount, use 8 ounce of dried pasta and 2 1/4 cups of liquid. 

Reheating and Storage: This pasta will stay fresh for up to 5 days in the refrigerator.To reheat the pasta, the easiest method is using a microwave. To reheat on the stove, add a few tablespoon of water to the pasta and reheat gently over medium heat, stirring often.