Veggie-Packed Pasta Recipe

This vibrant Veggie-Packed Pasta is made with cherry tomatoes, zucchini, colorful bell peppers, fresh spinach, and garlic. This recipe creates a light yet satisfying sauce that is bright, savory, and wonderfully fresh. It’s the perfect weeknight meal when you’re craving something healthy and quick. This dish comes together in under 30 minutes and serves 4 people.

Veggie-Packed Pasta Ingredients

• 12 ounces dried pasta (like penne, fusilli, or spaghetti)
• 2 tablespoons olive oil
• 1 red onion, chopped
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 medium zucchini, halved and sliced
• 3 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• 5 ounces fresh baby spinach
• 1/2 cup reserved pasta water
• 1/4 cup grated Parmesan cheese, plus more for serving
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• Red pepper flakes, optional for heat

How To Make Veggie-Packed Pasta

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta.
2. Sauté the vegetables: While the pasta cooks, heat the olive oil in a large skillet or pan over medium-high heat. Add the chopped onion, bell peppers, and zucchini. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
3. Add the aromatics: Add the minced garlic to the skillet and cook for one minute until fragrant. Add the halved cherry tomatoes and cook for another 2-3 minutes until they begin to soften and release their juices.
4. Wilt the spinach: Add the fresh spinach to the skillet in batches. Stir until it has wilted down, which should only take about 1-2 minutes.
5. Combine everything: Add the drained pasta to the skillet with the vegetables. Pour in 1/2 cup of the reserved pasta water, the Parmesan cheese, and the dried oregano. Stir everything together until the pasta is well-coated and a light sauce forms. Season generously with salt, pepper, and red pepper flakes if using.
6. Serve: Divide the pasta among four bowls. Top with extra grated Parmesan cheese and serve immediately.

Recipe Tips

• Reserve That Pasta Water: The starchy water you cooked the pasta in is liquid gold. It helps the sauce cling to the pasta and makes it creamier without adding any cream. Don’t forget to save a cup before you drain!
• Don’t Overcook the Veggies: For the best texture, cook the vegetables until they are tender-crisp, meaning they are cooked through but still have a slight bite. This provides a nice contrast to the soft pasta.
• Cut Veggies to a Similar Size: Try to chop your bell peppers and zucchini into similarly sized pieces. This ensures they cook evenly in the pan so you don’t end up with some mushy pieces and some raw ones.
• Use Fresh Ingredients: While dried herbs work, fresh ingredients make a huge difference. Using fresh garlic instead of garlic powder and fresh spinach will give your Veggie-Packed Pasta the brightest, most delicious flavor.

What To Serve Veggie Pasta

This pasta is a wonderful all-in-one meal, but you can easily bulk it up. For extra protein, top it with grilled chicken, sautéed shrimp, or a can of drained chickpeas. It also pairs beautifully with a side of crusty garlic bread to soak up any leftover sauce. A simple arugula salad with a lemon vinaigrette would be a refreshing side dish.

How To Store Veggie Pasta Leftovers

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some of the sauce as it sits. When reheating, you can add a splash of water or olive oil to loosen it up.
• Freeze: Freezing is not recommended for this recipe. The texture of the cooked pasta and the tender-crisp vegetables can become mushy and watery upon thawing.

Veggie-Packed Pasta Nutrition Facts

• Serving size: 1/4 of the recipe
• Calories: 490 kcal
• Total Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 10mg
• Sodium: 350mg
• Total Carbohydrate: 72g
• Dietary Fiber: 9g
• Sugars: 11g
• Protein: 18g

Frequently Asked Questions

• Can I use different vegetables? Absolutely! This recipe is very flexible. Feel free to use other vegetables like broccoli florets, asparagus tips, mushrooms, or yellow squash. Just be sure to adjust the cooking time depending on the vegetable’s density.
• How do I make this recipe gluten-free? To make this dish gluten-free, simply substitute the regular pasta with your favorite brand of gluten-free pasta. Cook it according to the package instructions, and the rest of the recipe remains the same.
• Can this pasta be made vegan? Yes, it’s very easy to make this recipe vegan. Omit the Parmesan cheese or use a plant-based Parmesan substitute. The pasta is delicious even without the cheese.