Vegetable Pasta
This Vegetable Pasta is a vibrant and nutritious meal, perfect for a quick weeknight dinner. Packed with fresh vegetables and tossed in a light olive oil and Parmesan sauce, it’s both satisfying and healthy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 300g pasta (penne, fusilli, or your choice)
- 1 cup baby spinach
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1 zucchini, sliced
- 1 carrot, julienned
- 3 garlic cloves, minced
- 1/2 cup grated Parmesan cheese
- 1/2 cup vegetable broth
- Salt and pepper to taste
- Fresh basil, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large pan over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent.
- Add the diced bell pepper, sliced zucchini, and julienned carrot to the pan. Cook for about 5-7 minutes until the vegetables are tender.
- Stir in the halved cherry tomatoes and cook for an additional 2 minutes. Add the baby spinach and cook until wilted.
- Pour in the vegetable broth and bring to a simmer. Add the cooked pasta to the pan and toss to coat with the vegetable mixture.
- Stir in the grated Parmesan cheese until melted. Season with salt and pepper to taste.
- Garnish with fresh basil and extra Parmesan if desired. Serve warm and enjoy!
Nutrition
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg