Looking for a quick, flavorful, and completely plant-based pasta dish? Aglio Olio Veg is your go-to recipe that brings together the simplicity of Italian cooking with a fresh, vibrant twist.
This dish transforms the classic garlic and olive oil spaghetti by adding a colorful medley of vegetables, making it not only delicious but also nutritious. Whether you’re a busy professional, a student, or just someone who loves easy meals, this recipe is perfect for any occasion.
The beauty of Aglio Olio Veg lies in its minimal ingredients and maximum taste. With just a handful of pantry staples and fresh veggies, you can whip up a satisfying meal in under 30 minutes.
Plus, it’s a fantastic way to sneak more veggies into your diet without sacrificing flavor. Dive in and discover how to make this delightful dish that’s sure to become a regular in your meal rotation!
Why You’ll Love This Recipe
Aglio Olio Veg is a wonderful combination of simplicity and freshness. Unlike many complex dishes, this one requires minimal prep and cooks quickly, making it ideal for weeknight dinners or last-minute guests.
The garlic-infused olive oil creates a fragrant base that perfectly complements the crunchy, colorful vegetables, while the spaghetti provides a satisfying, comforting texture.
This recipe is vegan, gluten-friendly when paired with gluten-free pasta, and easily adaptable to whatever vegetables you have on hand. It’s light yet filling, and the use of fresh herbs and chili flakes adds a subtle kick that wakes up your taste buds.
If you love Italian cuisine but want to keep things wholesome and veggie-packed, this dish will quickly become your favorite.
Ingredients
- 200g spaghetti (use gluten-free if preferred)
- 4 tbsp extra virgin olive oil
- 6 cloves garlic, thinly sliced
- 1 small red chili, thinly sliced (adjust to taste)
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach
- Salt to taste
- Freshly ground black pepper to taste
- Fresh parsley, chopped for garnish
- Lemon zest from half a lemon (optional)
Equipment
- Large pot for boiling pasta
- Large skillet or frying pan
- Colander for draining pasta
- Wooden spoon or spatula
- Knife and chopping board
- Grater (for lemon zest)
Instructions
- Boil the pasta: Fill a large pot with water, add a pinch of salt, and bring to a rolling boil. Add the spaghetti and cook according to package instructions until al dente (usually 8-10 minutes). Reserve 1 cup of pasta water before draining.
- Prepare the garlic and chili: While the pasta cooks, heat the olive oil over medium heat in a large skillet. Add the thinly sliced garlic and chili. Sauté gently for 2-3 minutes until the garlic is golden and fragrant—be careful not to burn it as this will cause bitterness.
- Add vegetables: Toss in the diced zucchini and red bell pepper. Stir frequently and cook for about 5 minutes until the vegetables soften but still retain some crunch.
- Incorporate cherry tomatoes and spinach: Add the halved cherry tomatoes and baby spinach to the skillet. Cook for another 2-3 minutes until the spinach wilts and the tomatoes soften slightly.
- Combine pasta and sauce: Add the drained spaghetti into the skillet with vegetables. Toss to combine thoroughly. If the mixture feels dry, add reserved pasta water a little at a time until you reach your desired consistency.
- Season: Season the pasta with salt and freshly ground black pepper to taste. Add lemon zest for a bright, fresh flavor if using. Toss everything once more to mix well.
- Serve: Remove from heat and sprinkle chopped fresh parsley on top. Serve immediately while warm for the best taste.
Tips & Variations
“Always reserve some pasta water before draining—it’s a secret ingredient that helps bind your sauce and pasta perfectly!”
Vegetable swaps: Feel free to swap zucchini and bell peppers with mushrooms, asparagus, or broccoli florets depending on what you have. Roasted eggplant or steamed green beans also work beautifully.
Spice level: Adjust the chili according to your heat preference. You can also add a pinch of red pepper flakes for an extra kick.
Herb variations: In addition to parsley, try fresh basil or oregano for a different aromatic profile.
Protein boost: For added protein, toss in some cooked chickpeas or toasted pine nuts.
Nutrition Facts
| Nutrient | Amount per serving |
|---|---|
| Calories | 350 kcal |
| Carbohydrates | 58 g |
| Protein | 9 g |
| Fat | 10 g |
| Fiber | 6 g |
| Sodium | 150 mg |
| Vitamin A | 30% DV |
| Vitamin C | 45% DV |
Serving Suggestions
This Aglio Olio Veg pairs wonderfully with a fresh green salad dressed in lemon vinaigrette or a simple tomato bruschetta for a light appetizer. For a heartier meal, consider serving it alongside crusty garlic bread or a vegan cheese platter.
If you want to explore more vegan or vegetable-forward recipes, check out these delicious options: Zucchini Peppers Onions Tomatoes Recipe, Blackstone Lo Mein Recipes, and Bobo’S Lemon Poppyseed Oat Bar Recipe.
Conclusion
Aglio Olio Veg is a perfect example of how simple ingredients can come together to create something truly special. This recipe is quick, nutritious, and bursting with fresh flavors that satisfy both the palate and the body.
Its flexibility means you can easily customize it to suit your tastes or whatever veggies are in season.
Whether you’re cooking for yourself or entertaining friends, this vibrant, garlicky pasta will impress without requiring hours in the kitchen. It’s a fantastic addition to any recipe collection and a great way to enjoy a healthy, plant-based meal that never feels like a compromise.
Give it a try, and you might just find your new favorite weeknight dinner!
📖 Recipe Card: Aglio Olio Veg Recipe
Description: A simple and flavorful Italian pasta dish made with garlic, olive oil, and vegetables. Perfect for a quick and healthy meal.
Prep Time: PT10M
Cook Time: PT15M
Total Time: PT25M
Servings: 4 servings
Ingredients
- 400g spaghetti
- 4 cloves garlic, thinly sliced
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon red chili flakes
- 1 cup cherry tomatoes, halved
- 1 cup spinach leaves
- 1/2 cup sliced mushrooms
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley
- Juice of half a lemon
Instructions
- Cook spaghetti according to package instructions until al dente.
- Heat olive oil in a pan over medium heat.
- Add garlic and chili flakes, sauté until garlic is golden.
- Add mushrooms and cook for 3 minutes until soft.
- Add cherry tomatoes and spinach, cook until spinach wilts.
- Drain pasta and add to the pan, tossing to combine.
- Season with salt, pepper, and lemon juice.
- Garnish with chopped parsley and serve immediately.
Nutrition: Calories: 400 kcal | Protein: 12 g | Fat: 14 g | Carbs: 55 g
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