Pasta Recipe With Veggies: Easy, Healthy, and Delicious

Welcome to your new favorite weeknight dinner! This pasta recipe with veggies is the perfect blend of fresh, wholesome ingredients and satisfying flavors that will delight both vegetarians and meat-lovers alike.

Whether you’re cooking for yourself, your family, or friends, this dish is easy to prepare, packed with nutrition, and incredibly versatile. Imagine tender pasta tossed with a colorful medley of crisp, sautéed vegetables, enhanced with fragrant garlic, fresh herbs, and a splash of olive oil.

It’s a vibrant celebration of simple, natural ingredients coming together in harmony.

What makes this recipe truly special is its balance — the comforting carbs from the pasta, the crunch and nutrients from the veggies, and a hint of zest and spice that keeps every bite exciting. Perfect for those busy days when you want something quick but don’t want to compromise on flavor or health.

Plus, it’s a fantastic way to sneak more veggies into your diet without feeling like you’re missing out. Ready to cook up a colorful, delicious, and nutritious meal?

Let’s dive in!

Why You’ll Love This Recipe

This pasta with veggies recipe stands out because it’s:

• Highly adaptable: Swap in your favorite vegetables or whatever you have on hand.
• Quick and simple: Ready in under 30 minutes, ideal for busy schedules.
• Nutritious: Loaded with fiber, vitamins, and antioxidants from fresh produce.
• Flavorful: The garlic, herbs, and olive oil create a deliciously aromatic base.
• Vegetarian and vegan-friendly: Easily made without any animal products.
• Perfect for meal prep: Keeps well for lunches or dinners throughout the week.

Ingredients

• 8 oz (225g) pasta (penne, fusilli, or spaghetti work well)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 medium zucchini, diced
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 1 small carrot, thinly sliced
• 1/2 cup yellow corn kernels (fresh or frozen)
• 1/4 teaspoon red chili flakes (optional for a bit of heat)
• Salt and freshly ground black pepper, to taste
• 1 teaspoon dried Italian herbs (or a mix of basil, oregano, thyme)
• Fresh basil or parsley for garnish
• Juice of half a lemon (optional, for brightness)

Equipment

• Large pot for boiling pasta
• Large skillet or frying pan
• Colander to drain pasta
• Sharp knife for chopping veggies
• Cutting board
• Wooden spoon or spatula for stirring
• Measuring spoons
• Citrus juicer (optional)

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water and then drain the pasta in a colander.
2. Prepare the vegetables: While pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
3. Sauté veggies: Add the diced zucchini, chopped red bell pepper, broccoli florets, sliced carrot, and corn kernels to the skillet. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender but still crisp.
4. Add tomatoes and seasoning: Toss in the cherry tomatoes, red chili flakes (if using), dried Italian herbs, salt, and pepper. Cook for another 2-3 minutes until tomatoes soften slightly.
5. Combine pasta and veggies: Add the drained pasta to the skillet with vegetables. Pour in reserved pasta water little by little to create a light sauce that coats the pasta evenly.
6. Taste and adjust: Stir well and taste. Adjust seasoning with more salt, pepper, or chili flakes if desired. Add lemon juice for a fresh zing if you like.
7. Serve: Remove from heat. Garnish with fresh chopped basil or parsley and a drizzle of good-quality olive oil. Serve immediately while warm.

Tips & Variations

“Feel free to customize this recipe with your favorite vegetables or seasonal produce. Roasted eggplant, mushrooms, spinach, or asparagus all pair beautifully with pasta!”

• Vegan cheese: Sprinkle with vegan parmesan or nutritional yeast for a cheesy flavor without dairy.
• Protein boost: Add cooked chickpeas, tofu, or white beans to make this a heartier meal.
• Spice it up: Use homemade chili powder for a smoky, spicy kick.
• Gluten-free: Swap regular pasta for a gluten-free or legume-based pasta like those in Banza pasta recipes.
• Make it creamy: Stir in a splash of coconut milk or a dollop of cashew cream for a luscious texture.

Nutrition Facts

Serving Suggestions

This pasta dish pairs wonderfully with a simple green salad tossed in a light vinaigrette or a side of garlic bread for a comforting meal. If you want to add some extra protein, a side of grilled tempeh or a bowl of hearty soup like a 15 Bean Soup complements the meal nicely.

For a refreshing beverage, try a chilled sparkling water with lemon or a light-bodied white wine. This recipe also works well as a filling for stuffed peppers or as a base for a warm pasta salad—perfect for potlucks or meal prep.

Conclusion

This pasta recipe with veggies is a shining example of how quick, simple, and nutritious meals can be incredibly delicious. It’s a flexible dish that welcomes creativity, allowing you to use whatever fresh vegetables you have on hand.

The combination of tender pasta and vibrant sautéed veggies is comforting yet light, making it suitable for any time of the year.

Whether you’re a seasoned vegetarian or someone looking to add more plant-based meals to your diet, this recipe fits seamlessly into any lifestyle. Plus, it’s a wonderful gateway to exploring more vegetable-forward dishes.

If you enjoyed this recipe, be sure to check out other inspiring ideas such as Amazing Vegan Pasta Recipes for Easy Delicious Meals or dive into A to Z Vegetarian Recipes for Every Meal and Occasion for more culinary inspiration.

Happy cooking and bon appétit!

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