Chimichurri Pasta Veg Recipe That’s Fresh and Flavorful

Are you craving a fresh, vibrant pasta dish that bursts with flavor yet remains light and healthy? Look no further than this delightful Chimichurri Pasta Veg Recipe.

This recipe combines the zesty, herbaceous punch of classic Argentine chimichurri sauce with the comforting heartiness of pasta and colorful vegetables. It’s a perfect dish for those who want to enjoy a meat-free meal without sacrificing on taste or excitement.

Whether you’re cooking for a quick weeknight dinner or entertaining guests, this recipe is sure to impress with its bold flavors and beautiful presentation.

Not only is this chimichurri pasta packed with fresh herbs like parsley and cilantro, but the addition of garlic, chili flakes, and lemon juice creates a lively sauce that coats every strand of pasta perfectly.

Tossed with seasonal veggies, it’s a celebration of freshness and nutrition. Plus, it’s quick to prepare, making it a go-to for busy cooks who want deliciousness on the table fast!

Why You’ll Love This Recipe

This chimichurri pasta is a game-changer for vegetable lovers and pasta fans alike. Here’s why it stands out:

• Fresh and Flavorful: The chimichurri sauce is packed with herbs and spices that elevate simple pasta to something extraordinary.
• Vegetarian and Nutritious: Loaded with vibrant veggies, it’s a wholesome meal providing vitamins, fiber, and antioxidants.
• Quick and Easy: Ready in under 30 minutes, perfect for busy weeknights or last-minute meals.
• Versatile: Easily adaptable with your favorite vegetables or pasta types.
• Light Yet Satisfying: It’s a refreshing alternative to heavy cream-based pasta dishes.

Ingredients

• 300g penne or fusilli pasta (whole wheat or gluten-free if preferred)
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 4 cloves garlic, minced
• 1 small red chili, finely chopped (adjust to taste)
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup sliced black olives
• Salt and freshly ground black pepper to taste
• Grated Parmesan cheese or vegan cheese (optional, for serving)

Equipment

• Large pot for boiling pasta
• Colander for draining pasta
• Mixing bowl for chimichurri sauce
• Knife and chopping board
• Large skillet or frying pan
• Wooden spoon or spatula
• Citrus juicer (optional)

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
2. Prepare the chimichurri sauce: In a mixing bowl, combine the chopped parsley, cilantro, minced garlic, and red chili. Stir in the red wine vinegar, lemon juice, dried oregano, smoked paprika, and a pinch of salt.
3. Slowly whisk in the olive oil until the sauce emulsifies and becomes vibrant and oily. Taste and adjust seasoning if necessary.
4. Sauté the vegetables: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the diced zucchini and red bell pepper. Cook for about 5-7 minutes until slightly tender but still crisp.
5. Add the cherry tomatoes and olives to the skillet and cook for another 2 minutes until tomatoes soften.
6. Toss pasta and sauce: Add the drained pasta to the skillet with veggies. Pour the chimichurri sauce over the pasta. Toss everything together gently to coat the pasta and vegetables well. Add reserved pasta water a little at a time if the mixture seems dry.
7. Season and serve: Adjust salt and pepper to taste. Serve warm, sprinkled with grated Parmesan or vegan cheese if desired.

Tips & Variations

For a gluten-free option, substitute regular pasta with gluten-free varieties like rice or chickpea pasta.

• Add protein: For a heartier dish, toss in grilled tofu, chickpeas, or cooked shrimp.
• Spice it up: Increase the amount of chili or add a pinch of cayenne pepper for extra heat.
• Use fresh herbs: Fresh chimichurri is best, so avoid dried herbs if possible. Parsley and cilantro are essential for the authentic flavor.
• Roast your veggies: For a smoky twist, roast the zucchini and bell peppers instead of sautéing.
• Swap pasta shapes: This chimichurri sauce works well with spaghetti, linguine, or even gluten-free penne.

Nutrition Facts

Serving Suggestions

This chimichurri pasta pairs beautifully with a simple green salad dressed with lemon vinaigrette or a crunchy side of garlic bread. For a light dinner, serve it with roasted vegetables or a refreshing cucumber and tomato salad.

If you want to turn this into a complete meal, add a protein side like Pcos Chicken Recipes or a vegetarian bean salad. For a unique appetizer before this pasta, try the tangy Pickled Cherry Pepper Recipe to excite your palate.

After dinner, a cool scoop of Peanut Butter Gelato Recipe is the perfect sweet finish.

Conclusion

This Chimichurri Pasta Veg Recipe is a celebration of fresh herbs, vibrant vegetables, and simple yet bold flavors that come together in perfect harmony. Its lively chimichurri sauce brings a punch of zest and herbaceous goodness to your pasta bowl, making it an ideal choice for anyone looking to enjoy a wholesome, vegetarian meal without compromising on taste.

The recipe is flexible, quick to prepare, and wonderfully satisfying, making it a staple you’ll want to return to time and time again.

Whether you’re a seasoned cook or a beginner, this dish offers a fantastic way to incorporate more greens and freshness into your dinner routine. It’s also a great conversation starter at the table, thanks to its unique Argentinian-inspired sauce.

Give it a try tonight and discover a new favorite pasta experience that’s as nourishing as it is delicious.

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