Pasta W Garlic and Veggies
Elevate your weeknight dinner with this vibrant and flavorful Pasta with Garlic and Veggies! This easy-to-make dish combines al dente spaghetti with a medley of fresh, colorful vegetables like red bell peppers, zucchini, cherry tomatoes, and spinach for a nutritious, wholesome meal. Infused with the bold aroma of sautéed garlic and a subtle kick from optional red chili flakes, this pasta recipe delivers restaurant-quality flavor in just 30 minutes. Perfect for vegetarians, it’s a versatile dish that can be customized to your liking and is finished with optional grated Parmesan and fresh parsley for a touch of indulgence. Whether served as a light main course or a hearty side, this garlic veggie pasta will become a go-to in your recipe rotation! Keywords: Garlic Pasta, Veggie Pasta, Quick Vegetarian Dinner, Easy Pasta Recipe, Healthy Weeknight Meal.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 250 grams spaghetti (or pasta of choice)
- 3 tablespoons olive oil
- 4 large garlic cloves, thinly sliced
- 1 medium red bell pepper, sliced into strips
- 1 medium zucchini, sliced into half-moons
- 200 grams cherry tomatoes, halved
- 100 grams spinach leaves
- 0.5 teaspoons red chili flakes (optional)
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 50 grams grated Parmesan cheese (optional, for serving)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
In a large skillet, heat olive oil over medium heat. Add the sliced garlic and cook for 1-2 minutes, stirring frequently, until fragrant and lightly golden. Be careful not to burn the garlic.
Add the red bell pepper and zucchini to the skillet. Sauté for 4-5 minutes until the vegetables are slightly softened.
Stir in the cherry tomatoes and cook for another 2-3 minutes, allowing them to soften and release their juices.
Add the spinach and cook for 1-2 minutes until just wilted.
Season the veggie mixture with red chili flakes (if using), salt, and black pepper.
Lower the heat and add the cooked pasta to the skillet. Toss to combine, ensuring the pasta is coated in the garlic and vegetable mixture. If the pasta seems dry, gradually add some reserved pasta water until the desired consistency is reached.
Taste and adjust seasoning as needed. Serve hot, topped with grated Parmesan cheese and chopped parsley if desired.
Nutrition Facts
Calories |
291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 708 mg | 31% | |
| Total Carbohydrate | 29.8 g | 11% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 5.6 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 196 mg | 15% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 656 mg | 14% | |
*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.
