Description

Vegetable pasta is a delightful dish that combines perfectly cooked pasta with a colorful array of fresh vegetables. This easy-to-make recipe highlights the vibrant flavors of bell peppers, zucchini, cherry tomatoes, and spinach, all sautéed in a light olive oil and garlic sauce. Perfect for casual dinners or special occasions, this dish not only looks stunning but also delivers wholesome nutrition in every bite.

Ingredients

Scale

8 oz pasta (spaghetti, penne, or gluten-free)
1 cup bell peppers (sliced)
1 cup zucchini (sliced)
1 cup cherry tomatoes (halved)
2 cups spinach
2 tbsp extra virgin olive oil
3 cloves garlic (minced)
Salt & pepper to taste
1 tsp dried oregano
1 tsp dried basil

Instructions

In a large pot, bring salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Stir in bell peppers, zucchini, and cherry tomatoes; sauté for 5–7 minutes until tender yet vibrant.
Add drained pasta to the skillet with vegetables. Gradually pour in reserved pasta water to create a light sauce.
Sprinkle salt, pepper, oregano, and basil over the mixture; toss gently to combine.
Plate the dish and top with freshly grated Parmesan cheese if desired.

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 4g
Sodium: 180mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 5g
Protein: 10g
Cholesterol: 0mg

Keywords: Feel free to swap vegetables based on seasonal availability or personal preference. For added heat, consider including red pepper flakes while sautéing. Leftovers can be stored in an airtight container in the fridge for up to three days.