Spinach Pasta with Veggies and Parmesan
Indulge in the vibrant flavors and wholesome goodness of Spinach Pasta with Veggies and Parmesan! This quick and easy weeknight dinner combines tender spinach pasta with a medley of colorful vegetables like cherry tomatoes, zucchini, red bell peppers, and baby spinach, all sautéed in fragrant garlic and olive oil. A pinch of red chili flakes adds a subtle kick, while freshly grated Parmesan cheese lends a creamy, savory finish. Ready in just 30 minutes, this recipe is perfect for busy days when you crave a healthy, flavorful meal. Garnish with fresh basil for an extra pop of freshness, and enjoy this vegetarian pasta dish that’s as nutritious as it is delicious! Keywords: spinach pasta, vegetable pasta, Parmesan, quick vegetarian dinner, healthy pasta recipe.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 12 oz spinach pasta (fresh or dried)
- 2 tbsp extra virgin olive oil
- 3 cloves garlic cloves, minced
- 1.5 cups cherry tomatoes, halved
- 1 medium zucchini, sliced into half moons
- 1 medium red bell pepper, sliced into thin strips
- 3 cups baby spinach leaves
- 0.25 tsp red chili flakes
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 0.5 cup Parmesan cheese, grated
- 0.25 cup fresh basil leaves (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the spinach pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the cherry tomatoes, zucchini, and red bell pepper to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables soften but remain slightly crisp.
Stir in the baby spinach and cook for another 2-3 minutes, until the spinach is wilted.
Season the vegetables with the red chili flakes, salt, and black pepper. Adjust seasoning to taste.
Add the cooked spinach pasta to the skillet with the vegetables. Toss to combine and coat the pasta in the flavors. If the mixture seems dry, add a splash of the reserved pasta cooking water to loosen it up.
Remove the skillet from heat. Sprinkle the grated Parmesan cheese over the pasta and gently toss to mix.
Serve the spinach pasta immediately, garnished with fresh basil leaves if desired. Enjoy your delicious and healthy meal!
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 687 mg | 30% | |
| Total Carbohydrate | 73.9 g | 27% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 8.0 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 740 mg | 16% | |
*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.
