There’s something magical about a bowl of angel hair pasta tossed with vibrant, fresh vegetables, aromatic herbs, and a drizzle of olive oil. It’s a dish that feels both elegant and comforting, perfect for busy weeknights or special occasions when you crave something light yet utterly satisfying.
With its delicate strands, angel hair pasta cooks in mere minutes, making it the ideal base for colorful veggies. Whether you’re a seasoned vegetarian or simply looking to add more plant-based meals to your table, this vegetarian angel hair pasta recipe is sure to become a new favorite.
Quick to prepare, endlessly customizable, and bursting with flavor, it’s proof that wholesome eating can be anything but boring. In this post, I’ll guide you step-by-step through creating a restaurant-worthy vegetarian pasta dish you’ll want to make again and again.
Why You’ll Love This Recipe
- Fast and Easy: Angel hair pasta cooks in just 3-4 minutes, making dinner possible in under 30 minutes from start to finish.
- Fresh and Flavorful: A medley of seasonal vegetables ensures every bite is packed with taste and nutrition.
- Simple Ingredients: You probably have most of what you need already in your pantry or fridge!
- Customizable: Swap in your favorite veggies or herbs for a dish that suits your mood and what’s in season.
- Family Friendly: Mild, colorful, and comforting, this pasta pleases both adults and kids.
- Healthy and Satisfying: Plant-based, light, and loaded with vitamins, fiber, and healthy fats.
- Perfect for Entertaining: Serve as a stunning main course or side for guests—just add a salad or homemade bread.
- Leftover Friendly: This pasta is delicious hot or at room temperature, making it great for meal prep or next-day lunches.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Angel hair pasta | 12 oz (340g) | Use whole wheat or gluten-free if desired |
| Olive oil | 3 tbsp | Extra virgin for best flavor |
| Garlic cloves | 4, minced | Freshly minced recommended |
| Cherry tomatoes | 2 cups, halved | Grape tomatoes also work |
| Zucchini | 1 medium, sliced into half-moons | About 1 cup |
| Bell pepper | 1, sliced thin | Any color, red or yellow adds sweetness |
| Baby spinach | 3 cups | Or use arugula or kale |
| Fresh basil | 1/2 cup, chopped | Or parsley for a different flavor |
| Lemon juice | 2 tbsp | Freshly squeezed |
| Salt | 1 tsp (or to taste) | |
| Black pepper | 1/2 tsp (or to taste) | |
| Crushed red pepper flakes | 1/4 tsp | Optional, for a little heat |
| Parmesan cheese | 1/4 cup, grated | Optional, or use vegan parm |
Equipment
- Large pot (for boiling pasta)
- Colander (for draining)
- Large skillet or sauté pan
- Chef’s knife
- Cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Citrus juicer (optional, for lemon juice)
- Serving bowl or platter
- Grater (if using fresh Parmesan)
Instructions
- Bring a large pot of salted water to a boil. Add a generous pinch of salt to season the water well. This is your first chance to flavor the pasta itself.
- Prep your vegetables. While the water heats, slice the zucchini, bell pepper, and halve the cherry tomatoes. Mince the garlic and chop the basil. Have all your ingredients ready to go for a smooth cooking process.
- Cook the angel hair pasta. Add the pasta to boiling water and cook according to package instructions, usually just 3-4 minutes. Stir occasionally to prevent sticking. Do not overcook—angel hair gets mushy quickly!
- Reserve 1 cup of pasta water, then drain the pasta. This starchy water will help make your sauce silky and cling to the noodles.
- Sauté the aromatics. In a large skillet over medium heat, warm the olive oil. Add the minced garlic and cook for 30 seconds, just until fragrant—avoid browning.
- Add the vegetables. Toss in the zucchini and bell pepper. Sauté for about 3-4 minutes until slightly softened but still vibrant. Add the cherry tomatoes and continue to cook for another 2-3 minutes, until they start to burst and release their juices.
- Add the spinach. Stir in the baby spinach, letting it wilt down (about 1 minute). Season the veggies with salt, black pepper, and red pepper flakes if using.
- Combine pasta and veggies. Add the drained angel hair pasta directly to the skillet with the vegetables. Toss everything together gently. If the mixture seems dry, add some reserved pasta water a few tablespoons at a time until the desired consistency is reached.
- Add lemon and herbs. Drizzle in the fresh lemon juice and sprinkle most of the chopped basil. Toss again to distribute the flavors.
- Finish and serve. Remove from heat. Taste and adjust seasoning as needed. Transfer to a serving bowl or platter. Top with freshly grated Parmesan (or vegan alternative) and extra basil if desired.
For silkier pasta, always add the cooked noodles into the pan with the veggies and sauce, never the other way around! This coats every strand beautifully.
Tips & Variations
- Make it vegan: Simply skip the Parmesan or use a vegan alternative. Nutritional yeast adds a cheesy flavor too!
- Switch the veggies: Try mushrooms, thin asparagus, broccoli florets, or peas—whatever looks freshest at the store or market.
- Add protein: White beans, chickpeas, or tofu cubes can be tossed in for a heartier dish.
- Try a creamy twist: For a richer sauce, add a spoonful of vegan bechamel sauce or a splash of cream (dairy or plant-based) to the skillet with the veggies.
- Pasta alternatives: Use whole wheat, gluten-free, or even legume-based angel hair for extra nutrition.
- Make it spicy: Add extra red chili flakes, or sauté a minced fresh chili with the garlic.
- Prep ahead: Chop veggies and herbs in advance for a super quick weeknight meal.
- Serve cold: This pasta is delicious as a chilled salad. Add extra lemon, olive oil, and fresh veggies before serving.
“The beauty of this recipe lies in its flexibility. Use whatever’s in your fridge or garden for endless variations!”
Nutrition Facts
Estimated per serving (recipe serves 4):
| Nutrient | Amount |
|---|---|
| Calories | 385 |
| Protein | 11g |
| Fat | 10g |
| Saturated Fat | 2g |
| Carbohydrates | 62g |
| Fiber | 6g |
| Sugar | 7g |
| Sodium | 490mg |
| Vitamin A | 48% DV |
| Vitamin C | 86% DV |
| Calcium | 10% DV |
| Iron | 15% DV |
Nutrition will vary based on your pasta, veggies, and toppings. Omit the cheese for a lower-fat, vegan version.
Serving Suggestions
- Pair with a fresh salad: Try a simple green salad or experiment with hearty sides like this Vegetarian Swiss Chard Salad.
- Add bread: Serve with a slice of crusty homemade bread or try this Vegan Bread Machine Recipe for a soft, homemade loaf.
- Make it a meal: Complete your plate with a cup of Low Calorie Vegetable Soup for a nourishing, well-rounded dinner.
- For a creamy touch: Drizzle a bit of extra olive oil or add a spoonful of vegan bechamel on top.
- Entertain with ease: Serve family-style in a big platter, garnished with extra basil and lemon wedges.
- Leftovers: Pack into containers for easy workday lunches. Tastes great at room temperature or cold!
Conclusion
Angel hair pasta is a staple in many kitchens for good reason—it’s quick, versatile, and always satisfying. This vegetarian angel hair pasta recipe truly makes the most of simple, wholesome ingredients, bringing together the vibrant flavors of seasonal veggies, aromatic herbs, and zesty lemon in every twirl.
It’s an endlessly adaptable dish that welcomes creativity, so don’t hesitate to make it your own by swapping in your favorite produce or tweaking the seasonings.
Whether you’re an experienced home cook or just starting out, this recipe is a stress-free way to get a delicious, nourishing dinner on the table in record time. For more plant-based inspiration, explore our Vegetarian Swiss Chard Recipes for Healthy Meals, or treat yourself to a sweet finish with this Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.
Enjoy every bite and happy cooking!
📖 Recipe Card: Vegetarian Angel Hair Pasta
Description: A light and flavorful vegetarian angel hair pasta tossed with cherry tomatoes, spinach, and garlic. Perfect for a quick and healthy weeknight dinner.
Prep Time: PT10M
Cook Time: PT15M
Total Time: PT25M
Servings: 4 servings
Ingredients
- 8 oz angel hair pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 3 cups baby spinach
- 1/4 teaspoon red pepper flakes
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- 2 tablespoons chopped fresh basil
Instructions
- Cook angel hair pasta according to package instructions; drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add garlic and cook for 1 minute until fragrant.
- Add cherry tomatoes and cook for 3-4 minutes until softened.
- Stir in baby spinach and cook until wilted.
- Add cooked pasta to the skillet and toss to combine.
- Season with red pepper flakes, salt, and black pepper.
- Remove from heat and sprinkle with Parmesan cheese and basil before serving.
Nutrition: Calories: 320 kcal | Protein: 10 g | Fat: 9 g | Carbs: 50 g
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