Vegetarian Pasta with Chicken and Vegetables
Elevate your dinner routine with this versatile and vibrant Vegetarian Pasta with Chicken and Vegetables! Despite the name, this recipe skips the chicken and embraces a medley of fresh, colorful veggies like bell peppers, zucchini, cherry tomatoes, and spinach, all sautéed to perfection and infused with aromatic garlic and Italian seasoning. Tossed with al dente pasta, a splash of reserved pasta water ensures a silky, balanced sauce, while grated Parmesan, fresh basil, and a burst of lemon juice lend gourmet flair to every bite. Ready in just 30 minutes, this light yet satisfying dish is ideal for busy weeknights and perfect for vegetarians seeking a hearty, flavor-packed meal. Serve with an extra sprinkle of Parmesan for a delicious finish that will keep everyone coming back for seconds. Optimize your mealtime with this veggie-loaded pasta recipe—simple, healthy, and irresistibly delicious!
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Recipe Information
Ingredients
- 12 ounces pasta (such as penne or spaghetti)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 medium bell pepper, sliced
- 1 medium zucchini, sliced
- 1.5 cups cherry tomatoes, halved
- 2 cups spinach leaves, fresh
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 0.5 cup Parmesan cheese, grated
- 0.25 cup fresh basil leaves, chopped
- 1 lemon, juiced
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add sliced bell pepper and zucchini to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables start to soften.
Add cherry tomatoes to the pan and continue to cook for another 3 minutes, allowing them to slightly blister.
Stir in the fresh spinach, cooking until just wilted, about 2 minutes.
Season the vegetables with salt, black pepper, and Italian seasoning.
Add the cooked pasta to the skillet along with the reserved pasta water. Toss everything together to combine.
Remove from heat and stir in the grated Parmesan cheese, fresh basil, and lemon juice.
Serve the pasta immediately, garnished with additional Parmesan cheese and basil if desired.
Nutrition Facts
Calories |
1026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1991 mg | 87% | |
| Total Carbohydrate | 119.7 g | 44% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 19.5 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 760 mg | 58% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2216 mg | 47% | |
*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.
