Nut-Free Garden Fresh Veggie Pasta
Brighten up your mealtime with this Nut-Free Garden Fresh Veggie Pasta—an irresistible explosion of color and flavor that's perfect for busy weeknights or casual entertaining. This wholesome dish features al dente pasta (choose whole wheat or gluten-free for a healthful twist) mingling with sautéed zucchini, juicy cherry tomatoes, crisp red bell peppers, and tender baby spinach. Enhanced with aromatic garlic, zesty lemon juice, and fragrant fresh basil, every bite is bursting with freshness. A sprinkle of Parmesan cheese (optional for those avoiding dairy) adds a savory touch, making this pasta recipe as versatile as it is delicious. Ready in just 35 minutes, this nut-free recipe is ideal for a crowd-pleasing vegetarian meal or side dish that's as nourishing as it is satisfying. Perfect for SEO searches like "nut-free pasta recipes," "vegetarian pasta ideas," and "easy veggie dinners," this vibrant creation transforms simple ingredients into a delectable garden-to-table experience.
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Recipe Information
Ingredients
- 12 oz Pasta (preferably whole wheat or gluten-free)
- 3 tbsp Extra virgin olive oil
- 4 units Garlic cloves, minced
- 1 units Medium zucchini, sliced into half moons
- 2 cups Cherry tomatoes, halved
- 1 units Red bell pepper, julienned
- 2 cups Baby spinach
- 1 tsp Salt
- 0.5 tsp Freshly ground black pepper
- 1 units Lemon, juiced and zested
- 0.5 cup Fresh basil leaves, chopped
- 0.5 cup Parmesan cheese, grated (omit for dairy-free)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the zucchini slices to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to soften.
Increase the heat to medium-high and add the cherry tomatoes and red bell pepper to the skillet. Cook for another 5 minutes until the tomatoes start releasing their juices and the peppers are tender-crisp.
Stir in the baby spinach and cook for 2 more minutes until just wilted.
Season the vegetables with salt and freshly ground black pepper.
Add the cooked pasta to the skillet and toss everything together gently.
Remove from heat and stir in the lemon juice, lemon zest, and fresh basil.
If using, sprinkle with grated Parmesan cheese and toss one last time.
Serve warm or at room temperature, garnished with additional basil if desired.
Nutrition Facts
Calories |
1482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 4273 mg | 186% | |
| Total Carbohydrate | 136.1 g | 49% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 22.6 g | ||
| Protein | 75.5 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1658 mg | 128% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2183 mg | 46% | |
*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.
