Vegetable and Pasta Toss
Elevate your weeknight dinners with this vibrant Vegetable and Pasta Toss, a quick and wholesome recipe that pairs tender penne pasta with a medley of fresh, colorful vegetables. Sautéed zucchini, cherry tomatoes, red bell pepper, and carrots create a lively mix of flavors and textures, while baby spinach adds a nourishing touch. Infused with garlic and a hint of red pepper flakes, this dish is perfectly seasoned and finished with a generous sprinkle of Parmesan cheese and fresh basil for a burst of aromatic goodness. Ready in just 30 minutes, this one-pan pasta dish is as easy as it is satisfying, making it a go-to for busy evenings. Perfect for vegetarians and customizable to suit your taste, this recipe is a delicious way to enjoy a hearty, veggie-packed meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces Penne pasta
- 3 tablespoons Olive oil
- 3 units Garlic cloves, minced
- 1 medium Zucchini, sliced into half-moons
- 1.5 cups Cherry tomatoes, halved
- 1 medium Red bell pepper, thinly sliced
- 1 medium Carrot, julienned or thinly sliced
- 2 cups Baby spinach
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 0.5 cup Parmesan cheese, grated
- 0.25 cup Fresh basil leaves, roughly chopped
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining, then set the pasta 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 zucchini, cherry tomatoes, red bell pepper, and carrot to the skillet. Cook for 5–7 minutes, stirring occasionally, until the vegetables are tender but still maintain a slight crunch.
Stir in the baby spinach and cook for 1–2 minutes until wilted.
Season the vegetables with salt, black pepper, and crushed red pepper flakes (if using).
Add the cooked pasta to the skillet along with the reserved pasta water. Toss everything together to coat the pasta evenly with the vegetables and sauce.
Remove the skillet from heat and mix in the grated Parmesan cheese and fresh basil. Toss gently to combine.
Serve immediately, garnished with extra Parmesan cheese and basil if desired.
Nutrition Facts
Calories |
1942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3163 mg | 138% | |
| Total Carbohydrate | 286.4 g | 104% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 19.0 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 732 mg | 56% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2472 mg | 53% | |
*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.
