Whole30 Garden Fresh Veggie Pasta
Savor the vibrant flavors of summer with this Whole30 Garden Fresh Veggie Pasta, a wholesome and delicious dish that’s perfect for a light yet satisfying meal. Featuring zucchini noodles as a gluten-free and grain-free base, this nutrient-packed recipe highlights a medley of fresh vegetables, including cherry tomatoes, red bell pepper, yellow squash, and baby spinach, all sautéed to perfection with garlic and olive oil. A burst of brightness from fresh lemon juice and zest, combined with aromatic basil and a hint of spice from red pepper flakes, makes every bite a refreshing delight. Ready in just 35 minutes and brimming with garden-fresh goodness, this clean-eating, dairy-free, and Whole30-compliant recipe is perfect for anyone seeking a flavorful and healthy meal option. Serve it as a standalone entrée or pair it with your favorite protein for a complete plate!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 4 medium Zucchini
- 2 tablespoons Olive oil
- 3 Garlic cloves
- 2 cups Cherry tomatoes
- 1 Red bell pepper
- 1 medium Yellow squash
- 2 cups Baby spinach
- 1 cup Basil leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Lemon
- 0.5 teaspoon Crushed red pepper flakes
Instructions
Using a spiralizer, create zucchini noodles from the zucchini. Set them aside.
Finely mince the garlic cloves. Halve the cherry tomatoes. Dice the red bell pepper, and slice the yellow squash into thin rounds.
In a large skillet over medium heat, add the olive oil. Once heated, add the minced garlic and sauté for about 30 seconds until fragrant.
Add the cherry tomatoes and red bell pepper to the skillet. Cook for about 5 minutes, stirring occasionally, until the tomatoes begin to blister.
Add the sliced yellow squash and continue cooking for another 3 minutes until slightly softened.
Add the baby spinach to the skillet and cook until wilted, about 2 minutes, mixing well with the other vegetables.
Gently fold in the zucchini noodles, incorporating them with the vegetables. Season with salt, black pepper, and crushed red pepper flakes. Toss everything together and allow to cook for another 2-3 minutes or until the zucchini noodles are just tender but still crisp.
Remove from heat. Zest the lemon and then juice it, adding both the zest and juice to the skillet for a burst of freshness.
Garnish the veggie pasta with fresh basil leaves before serving.
Serve immediately, enjoying the fresh flavors of summer vegetables and herbs.
Nutrition Facts
Calories |
672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2088 mg | 91% | |
| Total Carbohydrate | 75.3 g | 27% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 36.1 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 776 mg | 60% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 4343 mg | 92% | |
*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.
