Pasta with olive oil and vegetables is a timeless dish that brings simplicity and freshness to your plate. This authentic Italian-inspired recipe celebrates the vibrant flavors of seasonal veggies, infused with the rich, fruity aroma of high-quality olive oil.
Whether you’re a busy home cook or a passionate foodie, this dish is perfect for a quick weeknight dinner or a relaxed weekend lunch. The beauty lies in its versatility: you can use whatever vegetables you have on hand, making it both budget-friendly and nutritious.
In this recipe, we’ll walk you through each step with easy-to-follow instructions, ensuring that every bite bursts with flavor. The olive oil gently coats the pasta and vegetables, creating a silky texture that’s light yet satisfying.
Plus, it’s a great way to sneak in extra veggies without overpowering the delicate pasta. Ready to savor a wholesome, colorful meal?
Let’s dive right in!
Why You’ll Love This Recipe
This recipe is a celebration of fresh ingredients and simple cooking techniques. You’ll love it because:
- Healthy and wholesome: Packed with fresh vegetables and heart-healthy olive oil.
- Quick and easy: Ready in under 30 minutes, perfect for busy days.
- Customizable: Use whatever veggies you have, from zucchini to cherry tomatoes.
- Vegetarian and vegan-friendly: No dairy or animal products needed.
- Full of flavor: Olive oil and garlic bring out the best in simple ingredients.
Ingredients
- 12 oz (340g) pasta (spaghetti, penne, or your favorite type)
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, thinly sliced
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup thinly sliced red onion
- 1 cup fresh spinach leaves
- Salt and freshly ground black pepper to taste
- 1/4 tsp red chili flakes (optional for a bit of heat)
- Fresh basil leaves for garnish
- Freshly grated vegan Parmesan or nutritional yeast (optional)
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Colander for draining pasta
- Sharp knife and cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- Sauté the garlic: In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and gently sauté for 1-2 minutes until fragrant and golden, being careful not to burn it.
- Add the vegetables: Stir in the diced zucchini, red bell pepper, and sliced red onion. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Incorporate cherry tomatoes and spinach: Add the cherry tomatoes and spinach leaves to the skillet. Cook for another 2-3 minutes until the spinach wilts and tomatoes soften slightly.
- Season the veggies: Sprinkle salt, freshly ground black pepper, and red chili flakes (if using) over the vegetables. Stir well to combine all the flavors.
- Toss pasta with veggies: Add the cooked pasta to the skillet, tossing everything together. Pour in some reserved pasta water a little at a time to loosen the sauce and help the olive oil coat the pasta evenly.
- Final touches: Remove from heat. Tear fresh basil leaves and sprinkle over the pasta. Add vegan Parmesan or nutritional yeast if desired for a cheesy flavor.
- Serve immediately: Plate the pasta and garnish with extra basil and a drizzle of olive oil if you like. Enjoy your fresh, vibrant meal!
Tips & Variations
“To elevate this simple dish, always use the best quality extra virgin olive oil you can find. It truly makes a difference!”
- Vegetable swap: Feel free to substitute or add mushrooms, asparagus, broccoli florets, or carrots based on what’s in season or your preference.
- Protein boost: Add cooked chickpeas or white beans for a filling vegetarian protein source.
- Herbs: Experiment with thyme, oregano, or parsley for different flavor profiles.
- Spice it up: Add a pinch of smoked paprika or a squeeze of fresh lemon juice for a zesty twist.
- Gluten-free: Use gluten-free pasta varieties to accommodate dietary needs.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350-400 kcal |
| Carbohydrates | 60g |
| Protein | 10g |
| Fat | 10g (mostly from olive oil) |
| Fiber | 6g |
| Sodium | 400mg (varies with added salt) |
| Vitamin A | 30% DV |
| Vitamin C | 40% DV |
Serving Suggestions
This pasta dish shines on its own or paired with simple sides. Here are some ideas:
- Serve with a crisp mixed green salad dressed lightly with lemon and olive oil.
- Accompany with crusty bread or garlic bread to soak up the flavorful olive oil sauce.
- Pair with a chilled glass of white wine or sparkling water with lemon for a refreshing contrast.
- For a heartier meal, serve alongside roasted vegetables or a light soup.
Conclusion
This authentic pasta with olive oil and vegetables recipe is a shining example of how simplicity in cooking can lead to delicious, nutritious results. With just a handful of fresh ingredients and a few pantry staples, you can create a meal that’s bursting with flavor and vibrant colors.
The lightness of the olive oil combined with the sweetness of the vegetables makes this dish a perfect choice for any season. It’s easy to customize, quick to prepare, and suitable for vegetarians and vegans alike.
Whether you’re a beginner or an experienced cook, this recipe invites you to slow down, appreciate fresh produce, and enjoy the natural goodness of simple Italian cuisine. If you loved this recipe, be sure to check out other fantastic dishes like Amazing Vegan Pasta Recipes for Easy Delicious Meals, A to Z Vegetarian Recipes for Every Meal and Occasion, and Best Vegetarian Recipes No Dairy for Delicious Meals for more inspiration.
📖 Recipe Card: Authentic Pasta with Olive Oil and Vegetables
Description: A simple and flavorful Italian dish combining fresh vegetables with olive oil and pasta. Perfect for a light and healthy meal.
Prep Time: PT15M
Cook Time: PT20M
Total Time: PT35M
Servings: 4 servings
Ingredients
- 320g spaghetti or other pasta
- 4 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 small onion, finely chopped
- 1/2 cup fresh basil leaves, chopped
- Salt to taste
- Black pepper to taste
- 1/4 tsp red pepper flakes (optional)
- Grated Parmesan cheese for serving (optional)
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente.
- While pasta cooks, heat olive oil in a large pan over medium heat.
- Add garlic and onion, sauté until fragrant and translucent.
- Add zucchini and red bell pepper, cook for 5-7 minutes until tender.
- Stir in cherry tomatoes and cook for another 2 minutes.
- Drain pasta, reserving some pasta water.
- Add pasta to the pan with vegetables, toss to combine.
- Add basil, salt, black pepper, and red pepper flakes; mix well.
- If needed, add reserved pasta water to loosen the sauce.
- Serve hot, topped with grated Parmesan if desired.
Nutrition: Calories: 350 kcal | Protein: 10 g | Fat: 12 g | Carbs: 50 g
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