Garden Fresh Veggie Pasta
Indulge in the vibrant flavors of the 'Garden Fresh Veggie Pasta,' a quick, wholesome dish that brings the best of fresh produce to your table. Perfect for busy weeknights, this easy-to-make recipe combines tender penne pasta with a medley of sautéed vegetables like zucchini, red bell peppers, and juicy cherry tomatoes, all seasoned with aromatic herbs like basil and oregano. Finished with a sprinkle of Parmesan cheese and garnished with fresh basil, this vegetarian-friendly pasta is as nourishing as it is delicious. Ready in just 35 minutes, it’s the perfect way to celebrate garden-fresh ingredients while delighting your taste buds. Whether you’re looking for a light meal or a vegetarian dinner idea, this recipe is sure to impress!
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Recipe Information
Ingredients
- 300 grams penne pasta
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 3 units garlic cloves, minced
- 1 medium red bell pepper, sliced
- 1 medium zucchini, sliced
- 200 grams cherry tomatoes, halved
- 100 grams baby spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams grated Parmesan cheese
- 2 tablespoons fresh basil leaves, for garnish
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for another 1-2 minutes, ensuring the garlic doesn't burn.
Add the sliced red bell pepper and zucchini to the skillet and sauté for 5 minutes until they just begin to soften.
Stir in the halved cherry tomatoes and cook for an additional 3 minutes until they start to release their juices.
Add the baby spinach, dried oregano, dried basil, salt, and black pepper to the skillet. Sauté until the spinach has wilted, about 2 minutes.
Toss the cooked pasta with the sautéed vegetables, ensuring the pasta is well coated with the vegetable mixture.
Remove from heat and stir in 40 grams of the grated Parmesan cheese, reserving some for serving.
Serve the veggie pasta hot, garnished with additional Parmesan cheese and fresh basil leaves.
Nutrition Facts
Calories |
1697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 2141 mg | 93% | |
| Total Carbohydrate | 257.1 g | 93% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 18.8 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 757 mg | 58% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2044 mg | 43% | |
*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.
