Garden Veg Pasta
Brighten up dinnertime with this vibrant and wholesome Garden Veg Pasta, a quick and easy dish that’s perfect for busy weeknights! Packed with tender zucchini, juicy cherry tomatoes, crisp bell peppers, and nutrient-rich baby spinach, this veggie-loaded pasta delivers a symphony of fresh flavors in every bite. Infused with aromatic garlic, fragrant herbs like oregano and basil, and a subtle kick of optional chili flakes, this recipe strikes the perfect balance between hearty and healthy. Tossed with al dente penne and finished with a velvety coating of grated Parmesan, it’s a crowd-pleaser that comes together in just 35 minutes. Whether you’re a vegetarian or simply looking to add more plant-based meals to your rotation, this easy-to-make pasta promises to satisfy—and is an excellent way to make the most of seasonal produce. Garnish with fresh parsley, serve warm, and watch your table light up with flavor!
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Recipe Information
Ingredients
- 300 grams penne pasta
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 1 medium zucchini, sliced
- 1.5 cups cherry tomatoes, halved
- 1 medium bell pepper, diced
- 2 cups baby spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red chili flakes (optional)
- to taste salt
- to taste black pepper
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- as needed water (for boiling pasta)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest. Set pasta aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and sauté for another 30 seconds until fragrant.
Add the sliced zucchini, diced bell pepper, and halved cherry tomatoes to the skillet. Sauté for 5-6 minutes, stirring occasionally, until the vegetables are tender.
Season the vegetables with dried oregano, dried basil, red chili flakes (if using), salt, and black pepper.
Lower the heat and add the baby spinach to the skillet. Cook for 1-2 minutes, stirring, until the spinach wilts.
Add the cooked pasta to the vegetable mixture in the skillet along with the reserved pasta water. Toss everything together thoroughly to combine.
Sprinkle grated Parmesan cheese over the pasta and toss gently until the cheese melts and coats the pasta.
Remove from heat and garnish with chopped fresh parsley.
Serve the Garden Veg Pasta hot with extra Parmesan cheese on the side, if desired.
Nutrition Facts
Calories |
1688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3129 mg | 136% | |
| Total Carbohydrate | 261.6 g | 95% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 20.9 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 649 mg | 50% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2282 mg | 49% | |
*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.
