Fire Island Veggie Pasta
Ignite your taste buds with Fire Island Veggie Pasta, a vibrant and flavorful dish that combines wholesome ingredients with a bold, smoky twist. This vegetarian pasta recipe features tender penne tossed in a medley of colorful veggies like bell peppers, zucchini, kale, and juicy cherry tomatoes, all brought to life with the warm spices of paprika, cumin, and a hint of crushed red pepper flakes. Simmered in a light vegetable broth sauce, this quick and easy 40-minute meal is perfect for busy weeknights yet sophisticated enough for entertaining. Serve this hearty pasta topped with fresh parsley and a sprinkle of Parmesan for an extra layer of indulgence. Packed with nutrients and bursting with flavor, Fire Island Veggie Pasta is the ultimate comfort food for vegetarians and pasta lovers alike!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 12 ounces Penne pasta
- 2 tablespoons Olive oil
- 4 Garlic cloves, minced
- 1 Red bell pepper, sliced
- 1 Yellow bell pepper, sliced
- 1 Zucchini, diced
- 2 cups Cherry tomatoes, halved
- 2 cups Kale, chopped (stems removed)
- 1 teaspoon Crushed red pepper flakes
- 1 teaspoon Paprika
- 0.5 teaspoon Ground cumin
- 0.5 cup Vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 0.25 cup Parmesan cheese, grated (optional, for serving)
Instructions
Bring a large pot of water to a boil and add a generous pinch of salt. Cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet, heat olive oil over medium heat. Once hot, add the minced garlic and cook for 1 minute, stirring frequently, until fragrant.
Add the sliced red and yellow bell peppers to the skillet and sauté for 3-4 minutes, or until they start to soften.
Stir in the diced zucchini and cook for another 3 minutes, allowing the zucchini to tenderize slightly.
Add the cherry tomatoes and chopped kale to the skillet. Cook for 2 minutes, stirring occasionally, until the kale wilts and the tomatoes begin to release their juices.
Sprinkle the crushed red pepper flakes, paprika, and ground cumin over the vegetables. Stir well to evenly coat everything in the spices.
Pour in the vegetable broth and reserved pasta water, stirring to combine. Allow the mixture to simmer for 3-4 minutes, creating a light sauce.
Season with salt and black pepper to taste. Add the cooked pasta to the skillet and toss to combine, ensuring the pasta is evenly coated with the sauce and vegetables.
Remove the skillet from heat and sprinkle fresh parsley over the pasta. If desired, garnish with grated Parmesan cheese.
Serve immediately and enjoy your Fire Island Veggie Pasta!
Nutrition Facts
Calories |
317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 14% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 663 mg | 29% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 8.3 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 911 mg | 19% | |
*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.
