Pasta Tutto Giardino
Treat your taste buds to the vibrant flavors of *Pasta Tutto Giardino*, a celebration of fresh garden vegetables in every bite. This quick and easy vegetarian pasta dish brings together tender penne coated in a garlic-infused olive oil base, complemented by sweet cherry tomatoes, crisp zucchini, and red bell peppers. A handful of wilted spinach, aromatic basil, and parsley adds layers of freshness, while a sprinkle of Parmesan cheese ties it all together. Ready in just 40 minutes, this recipe delivers a wholesome, flavor-packed meal perfect for busy weeknights or casual gatherings. Whether you're looking for a light dinner or a meat-free main course, this vegetable pasta is a satisfying choice that screams "farm-to-table" goodness. Don't forget to customize the heat with red pepper flakes to suit your palate!
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Recipe Information
Ingredients
- 400 grams Penne pasta
- 4 tablespoons Olive oil
- 4 Garlic cloves, minced
- 300 grams Cherry tomatoes, halved
- 1 medium Zucchini, diced
- 1 medium Red bell pepper, diced
- 100 grams Spinach leaves, fresh
- 10 grams Basil leaves, fresh
- 10 grams Parsley, chopped
- 50 grams Parmesan cheese, freshly grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining, then set pasta aside.
In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the cherry tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to soften and release their juices.
Stir in the diced zucchini and red bell pepper. Cook for another 5-6 minutes until the vegetables are tender but still slightly crisp.
Add the fresh spinach leaves to the skillet, stirring gently until they wilt, about 1-2 minutes.
Lower the heat to medium-low and season the vegetable mixture with salt, black pepper, and crushed red pepper flakes (if using). Stir to combine.
Add the cooked pasta to the skillet, tossing to coat it evenly with the vegetable mixture. If the pasta appears dry, add a few tablespoons of the reserved pasta water at a time until the desired consistency is reached.
Remove the skillet from the heat and stir in the remaining 1 tablespoon of olive oil, fresh basil leaves, and chopped parsley.
Serve the Pasta Tutto Giardino immediately, garnished with freshly grated Parmesan cheese. Enjoy!
Nutrition Facts
Calories |
2321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.3 g | 102% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3242 mg | 141% | |
| Total Carbohydrate | 329.8 g | 120% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 17.1 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 790 mg | 61% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 3106 mg | 66% | |
*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.
