Dairy-Free Penne Pasta with Vegetables
Bursting with vibrant colors and fresh flavors, this Dairy-Free Penne Pasta with Vegetables is a wholesome, plant-based masterpiece that's perfect for any weeknight dinner or meal prep. This recipe features tender penne pasta tossed with sautéed garlic, red bell pepper, zucchini, yellow squash, cherry tomatoes, and baby spinach for a nutrient-packed meal. A splash of olive oil, aromatic lemon zest, and fresh basil elevate the dish with a zesty, herbaceous finish, all while remaining completely dairy-free. Ready in just 35 minutes, this healthy pasta dish is quick, easy, and delicious, making it an ideal choice for anyone seeking a light yet satisfying family-friendly meal. Keep it vegan and pair with your favorite side salad or crusty bread for a complete feast!
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Recipe Information
Ingredients
- 12 oz dairy-free penne pasta
- 3 tbsp olive oil
- 3 units garlic cloves, minced
- 1 medium red bell pepper, sliced
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- 1 tsp lemon zest
- 1 tbsp fresh basil, chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Bring a large pot of salted water to a boil over high heat.
Add the dairy-free penne pasta and cook according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the sliced red bell pepper, zucchini, and yellow squash to the skillet. Cook for about 5 minutes until the vegetables start to soften.
Stir in the cherry tomatoes and cook for another 2 minutes.
Add the baby spinach to the skillet and cook until wilted, about 1-2 minutes.
Stir in the cooked penne pasta, making sure it's well combined with the vegetables.
Add the lemon zest, fresh basil, salt, and black pepper. Toss everything together for a couple more minutes to meld the flavors.
Taste and adjust seasoning if necessary.
Serve the pasta warm, garnished with additional fresh basil if desired.
Nutrition Facts
Calories |
265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 268 mg | 12% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 7.2 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 618 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
