Aglio E Olio Pasta Recipe With Veggies Made Easy

Simple, flavorful, and incredibly versatile, aglio e olio pasta is a classic Italian dish that has won hearts worldwide. Traditionally made with just garlic, olive oil, and pasta, this recipe takes the beloved staple a notch higher by incorporating a medley of fresh veggies.

Whether you’re a seasoned cook or a kitchen newbie, this dish offers a perfect balance of comfort and nutrition without any fuss. The garlic-infused olive oil combined with sautéed colorful vegetables creates a vibrant, aromatic meal that’s perfect for any day of the week.

Incorporating vegetables not only adds texture and color but also boosts the health factor, making this aglio e olio pasta a wholesome and satisfying option. Plus, it’s a fantastic way to use whatever veggies you have on hand, making it customizable and wallet-friendly.

If you love easy, quick, and delicious meals with a gourmet touch, this veggie-packed aglio e olio pasta recipe is sure to become a regular in your cooking rotation.

Why You’ll Love This Recipe

This aglio e olio pasta with veggies is a delightful twist on the traditional classic. Here’s why it stands out:

• Quick and easy: Ready in under 30 minutes, perfect for busy weeknights.
• Healthy and balanced: Veggies add fiber, vitamins, and minerals to the simple pasta base.
• Customizable: Use your favorite vegetables or whatever’s in season.
• Flavor-packed: Garlic and olive oil meld beautifully with fresh herbs and a hint of chili for subtle heat.
• Vegan and dairy-free: Naturally plant-based, ideal for various dietary lifestyles.

Ingredients

• 400g spaghetti (or your preferred pasta)
• 6 cloves garlic, thinly sliced
• 1/3 cup extra virgin olive oil
• 1 red bell pepper, julienned
• 1 medium zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 cup baby spinach
• 1/2 tsp red chili flakes (optional, adjust to taste)
• Salt to taste
• Freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish
• Juice of half a lemon
• Grated vegan Parmesan or nutritional yeast (optional)

Equipment

• Large pot for boiling pasta
• Large skillet or frying pan
• Colander or strainer
• Wooden spoon or spatula
• Knife and chopping board
• Measuring cups and spoons
• Serving bowl or plates

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
2. Prepare the garlic oil: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and sauté gently until golden and fragrant, about 2-3 minutes. Be careful not to burn the garlic as it will turn bitter.
3. Add the veggies: Toss in the red bell pepper and zucchini. Sauté for 4-5 minutes until they start to soften. Add the cherry tomatoes and cook for another 2 minutes until they begin to release their juices.
4. Spice it up: Stir in the red chili flakes, salt, and freshly ground black pepper. Adjust seasoning to taste.
5. Combine pasta and veggies: Add the cooked spaghetti to the skillet, tossing well to coat the pasta in the garlic-infused oil and mix with the veggies. If the mixture looks dry, add reserved pasta water a little at a time to loosen the sauce.
6. Add greens and lemon: Stir in the baby spinach and cook just until wilted, about 1 minute. Remove from heat and squeeze fresh lemon juice over the pasta for a bright, fresh finish.
7. Serve and garnish: Plate the pasta and garnish with chopped fresh parsley and a sprinkle of vegan Parmesan or nutritional yeast if desired.

Tips & Variations

Use fresh, high-quality extra virgin olive oil for the best flavor — it’s the star of this dish!

• Vegetable swaps: Try adding mushrooms, asparagus, or broccoli for variety.
• Protein boost: Toss in cooked chickpeas or white beans for added protein.
• Herbs: Basil or oregano can be added for a different herbal note.
• Spice level: Increase or omit chili flakes based on your heat preference.
• Make it gluten-free: Use gluten-free pasta to suit dietary needs.

Nutrition Facts

Serving Suggestions

This aglio e olio pasta with veggies can be enjoyed on its own as a satisfying meal or paired with some light sides for a complete dining experience. Here are some ideas:

• Serve with a crisp green salad tossed in a lemon vinaigrette for a refreshing contrast.
• Accompany with crunchy garlic bread or focaccia to soak up the flavorful sauce.
• Pair with a chilled glass of white wine or sparkling water with lemon for a delightful meal.
• For a heartier option, serve alongside Cheap Vegetarian Recipes For Families Everyone Will Love – perfect for family dinners.

Conclusion

The aglio e olio pasta with veggies recipe is a shining example of how simplicity can be elevated with fresh, wholesome ingredients. It’s an ideal meal that suits busy lifestyles without compromising on taste or nutrition.

The vibrant colors from the vegetables, the aromatic garlic, and the smooth olive oil come together to create a dish that’s both nourishing and satisfying. Whether you’re cooking for yourself or entertaining guests, this recipe promises a quick, delightful, and healthful experience.

Feel free to explore more plant-based delights like Amazing Vegan Pasta Recipes for Easy Delicious Meals or dive into A to Z Vegetarian Recipes for Every Meal and Occasion to expand your culinary repertoire.

Enjoy cooking, and buon appetito!

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