Pasta with Mushrooms and Vegetables
Elevate your weeknight dinners with this vibrant and wholesome Pasta with Mushrooms and Vegetables recipe! Featuring tender pasta tossed in a medley of colorful, sautéed vegetables such as zucchini, bell peppers, and juicy cherry tomatoes, this dish is bursting with freshness and flavor. Earthy mushrooms form the heart of the dish, complemented by aromatic garlic, onion, and Italian herbs like oregano and basil for a fragrant twist. A handful of spinach adds a nutrient-packed touch, while grated parmesan and parsley infuse the perfect finishing flourish. Ready in just 40 minutes, this healthy, vegetarian-friendly option is ideal for quick family meals or elegant entertaining. Whether you choose spaghetti or fettuccine, this comforting, veggie-loaded pasta is certain to be a crowd-pleaser.
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Recipe Information
Ingredients
- 400 grams pasta (e.g., fettuccine or spaghetti)
- 3 tablespoons olive oil
- 3 cloves garlic cloves
- 1 medium onion
- 250 grams mushrooms (e.g., cremini or button)
- 1 medium red bell pepper
- 1 medium zucchini
- 200 grams cherry tomatoes
- 100 grams spinach leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 50 grams parmesan cheese
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain and set aside.
While the pasta is cooking, prepare the vegetables: mince the garlic, finely chop the onion, slice the mushrooms, julienne the red bell pepper, slice the zucchini into half-moons, and halve the cherry tomatoes.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté for 2-3 minutes until translucent.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
Stir in the julienned red bell pepper and sliced zucchini. Cook for an additional 4-5 minutes until the vegetables are tender but still crisp.
Add the halved cherry tomatoes and spinach leaves to the skillet, stirring until the spinach has wilted, about 2 minutes.
Season the vegetable mixture with dried oregano, dried basil, salt, and black pepper. Stir to combine and cook for another minute.
Add the cooked pasta to the skillet with the vegetables, tossing everything together to combine well and heat through.
Remove from heat and garnished with freshly chopped parsley and grated parmesan cheese.
Serve the pasta hot, with extra parmesan cheese on the side if desired.
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 605 mg | 26% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 7.3 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 185 mg | 14% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 785 mg | 17% | |
*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.
