Pasta with Vegetables
Experience the fresh, vibrant flavors of this Pasta with Vegetables recipe, a quick and wholesome dish perfect for weeknight dinners or light lunches. Featuring your choice of pasta—whether it's penne, fusilli, or spaghetti—this recipe is loaded with sautéed seasonal vegetables like zucchini, red bell peppers, cherry tomatoes, and baby spinach, all tossed in a fragrant garlic-infused olive oil sauce. A pinch of chili flakes adds a subtle kick, while fresh parsley and optional Parmesan cheese elevate the dish to gourmet levels. With just 30 minutes from start to finish, this easy pasta recipe is a hearty, vegetarian delight that's both nutritious and bursting with color and flavor. Perfect for those looking for simple, healthy pasta recipes that satisfy!
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Recipe Information
Ingredients
- 300 grams Pasta (penne, fusilli, or spaghetti)
- 2 tablespoons Olive oil
- 3 units Garlic cloves, minced
- 1 unit Red bell pepper, sliced
- 1 unit Zucchini, sliced
- 200 grams Cherry tomatoes, halved
- 100 grams Baby spinach
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Red chili flakes (optional)
- 2 tablespoons Fresh parsley, chopped
- 50 grams Grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest. Set the pasta aside.
In a large skillet, heat the 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 red bell pepper and zucchini to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are slightly tender.
Stir in the cherry tomatoes and cook for another 3-4 minutes, until the tomatoes begin to soften.
Add the baby spinach to the skillet and cook for 1-2 minutes, just until wilted.
Season the vegetables with salt, black pepper, and red chili flakes (if using). Mix well to combine.
Add the cooked pasta to the skillet with the vegetables. Toss everything together, adding a splash of the reserved pasta water to create a light sauce.
Remove the skillet from heat and stir in the fresh parsley.
Serve the pasta warm, topped with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3235 mg | 141% | |
| Total Carbohydrate | 106.1 g | 39% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 16.7 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 760 mg | 58% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1488 mg | 32% | |
*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.
