How To Make Vegetable Pasta

How to Make Veggie Noodles

Learn how to create vegetable noodles with vegetables such as carrots, cucumber, kohlrabi, and others! You won’t miss the spaghetti at all since they’re so delicious and entertaining. Did you know that cucumber, carrots, kohlrabi, and other vegetables may be used to produce vegetable noodles? Even though we’ve all heard about zucchini noodles by now, there are several more veggies that may be transformed into curly, colorful noodles as well! The preparation of these vegetable noodles is one of my favorite summertime culinary endeavors!

It’s also a fantastic way to highlight the best of summer’s peak-season products.

The transformation of an ordinary root vegetable into bright vegetable noodles is hypnotic to witness in its own right.

Countertop spiralizers and the KitchenAid Spiralizer Attachment are two types of spiralizers that I’ve used in my professional career.

  • It is secured to the counter with a clamp, so it will not move while you are working.
  • The KitchenAid Spiralizer Attachment is also excellent for making curly veggie noodles.
  • You’ll find a list of the veggies that I spiralize the most frequently, as well as serving ideas for each of them, in the section below.
  • Make use of your imagination and have a good time!

Butternut Squash Noodles

Look for a squash with a long neck if you want to create butternut squash noodles. Remove the fat and seeds from the squash’s base, but don’t throw it away! Although it is not suitable for producing vegetarian noodles, it may still be used to roast vegetables or to make soup. Butternut squash noodles are one of the few varieties of vegetarian noodles that I prepare, along with zucchini noodles and eggplant noodles. Lightly sauté them in a small amount of olive oil until they begin to soften a little.

Then it’s time to eat something.

  • It’s a vegetarian take on the classic spaghetti and meatballs. Marinara sauce, vegan meatballs, and vegan Parmesan cheese are served on top of the noodles. In my Easy Pesto Pasta, I used egg noodles in place of the usual noodles. Salads made with fragile greens such as spinach or arugula and basic basil pesto are ideal accompaniments. Spaghetti Aglio e Olio is reimagined as an all-vegetable dish. Using a large mixing bowl, combine the noodles, sautéed garlic and kale, red pepper flakes, lemon zest, lemon juice, and vegan Parmesan cheese. Not to mention the normal Parmesan cheese

Beet Veggie Noodles

The vibrant red hue of these beet vegetarian noodles really stands out to me!

It’s common for me to mix them with other spiralized vegetables, such as carrots, and serve them raw or lightly sautéed. Season the salad with pesto (vegetarian pesto is also good), orlemon vinaigrette, and roasted chickpeas, crumbled feta cheese, and fresh herbs to turn it into a complete dinner.

Cucumber Noodles

It’s impossible not to feel refreshed by these cool cucumber noodles on scorching summer days! Because English cucumbers are less watery than other cucumber kinds, I like to cook them with English cucumbers. You may toss them with tahini sauce or peanut sauce, fresh mint or cilantro, and baked tofu or tempeh for a light supper, or you can use them in any of the following recipes:

  • Spiralized Daikon “Rice Noodle” Bowl
  • Spiralized Daikon “Rice Noodle” Bowl In Love and Lemons Every Day, on page 117, there is a recipe for Soba Noodle Picnic Salad with Tahini Miso
  • On page 117 of Love and Lemons Every Day, there is a recipe for Soba Noodle Picnic Salad with Tahini Miso. The recipe for Radish “Noodles” with Cashew-Coconut Sauce can be found on page 141 of the book Love and Lemons Every Day. Page 133 of The Love and Lemons Cookbook contains a recipe for Cold Sesame Cucumber Noodles.

They’d also make a fantastic addition to this soba noodle dish as well!

Carrot Veggie Noodles

The addition of these noodles to this soba noodle dish would be fantastic as well.

  • Spiralized Daikon “Rice Noodle” Bowl
  • Spiralized Daikon “Rice Noodle” Bowl The recipe for Radish “Noodles” with Cashew-Coconut Sauce can be found on page 141 of the book Love and Lemons Every Day. Page 237 of The Love and Lemons Cookbook contains a recipe for Mango and Daikon Glass Noodle Salad.

Daikon Radish Veggie Noodles

Daikon vegetarian noodles have a great peppery edge to them as well as a firm al dente consistency. Daikon radish is a great replacement for rice noodles because of its light, translucent look. Purple daikon radish and watermelon radish are other excellent choices. Using raw radish noodles, you may toss them with tahini sauce, peanut sauce, and baked tofu or tempeh, or you can use them in any of these recipes:

  • Spiralized Daikon “Rice Noodle” Bowl
  • Spiralized Daikon “Rice Noodle” Bowl The recipe for Radish “Noodles” with Cashew-Coconut Sauce can be found on page 141 of the book Love and Lemons Every Day. Page 237 of The Love and Lemons Cookbook contains a recipe for Mango and Daikon Glass Noodle Salad.

Summer Squash Vegetable Noodles

These bright and cheery summer squash noodles are the closest cousins of zucchini noodles. They have the same delicate texture and mild flavor as the arugula, and they’re delicious either raw or lightly sautéed in olive oil. Make a heartier supper out of them by tossing them with ordinary spaghetti and marinara sauce. The following two vegetable pasta noodle recipes use them as a star ingredient:

  • Vegan Pasta Salad
  • Zucchini Noodle Puttanesca, from page 177 of Love and Lemons Every Day
  • Vegan Pasta Salad

Spiralized Kohlrabi

Are you unsure of what to do with the kohlrabi that arrived in your CSA box? Make a spiral out of it! Alternatively, you may substitute kohlrabi noodles for the kohlrabi matchsticks in my noodle salad, or you could use them in place of the daikon noodles in mySpiralized Daikon “Rice Noodle” Bowl. If you’re seeking for further methods to assist them, consider any of the following suggestions:

  • Drizzle them with tahini sauce to finish them off. Top with roasted chickpeas, chopped tomatoes, diced cucumbers, parsley, and mint
  • Serve immediately. Lightly sauté them, then combine them with marinara sauce or creamy pomodoro sauce to finish them off. To complete the dinner, throw in a couple of vegan meatballs. Adding peanut sauce, baked tofu or tempeh, and crushed peanuts or cashews will make them taste even better. A handful of fresh mint and a splash of gochujang sauce will elevate these vegetable noodles to a new level of deliciousness.

Sweet Potato Noodles

Sweet potato noodles are delicately sautéed in the same way that butternut squash noodles are before being consumed. Once they’re cooked, I toss them with marinara sauce or pesto, fresh herbs, pine nuts, and vegan Parmesan cheese before serving them in this bright rendition of spaghetti aglio e olio. To make the dish more filling, top the veggie noodles with a handful of roasted chickpeas before serving.

Zucchini Noodles

For good reason, these light, delicate vegetable noodles are a popular choice! They’re nutritious, flexible, and ridiculously simple to prepare. I recommend serving zucchini noodles uncooked to ensure that they keep their al dente bite, but you may briefly sauté them if you want a different texture. Take care not to cook them for an excessive amount of time; it only takes a couple of minutes for them to become mushy. These vegetable noodles are wonderful on their own or paired with a savory sauce such as Alfredo sauce, marinara sauce, or pesto sauce.

Page 177 of Love and Lemons contains a recipe for Zucchini Noodle Puttanesca that includes them. My broccoli pasta salad and my plant-basedSpaghetti and Meatballs are staples in my household. You could use them in this Linguine with Lemon and Tomatoes as well!

More Favorite Veggie Noodles and Grains

Because they are so delicate and mild, these vegetable noodles are quite popular! Because they’re so simple to make, they’re also good for you. However, if you prefer, you may briefly sauté the zucchini noodles before serving them to ensure that they preserve their al dente bite. Take care not to cook them for an excessive amount of time — it only takes a few of minutes for them to get soggy. These vegetable noodles are wonderful on their own or with a rich sauce such as Alfredo sauce, marinara, or pesto.

Find them on page 177 of Love and Lemons in the recipe for Zucchini Noodle Puttanesca.

You may use them in this Linguine with Lemon and Tomatoes dish as well.

How to Make Veggie Noodles

Preparation time: 10 minutes Time allotted: 5 minutes Serves2 Carrots, cucumber, zucchini, and other vegetables can be used to make veggie noodles. These vibrant veggie noodles are a healthy and delectable alternative to traditional spaghetti.

Choose a vegetable:

  • Butternut squash, beet, cucumber, carrot, daikon radish, summer squash, kohlrabi, sweet potato, and zucchini are all good options.
  • Look for a squash with a long neck if you want to create butternut squash noodles. Remove the fat and seeds from the squash’s base and set them aside for another use (see suggestions in the post above). Peel the squash and spiralize it into noodles using a spiralizer
  • Beet noodles: Look for a huge beet to use as a vegetable. Use a spiralizer to produce noodles after peeling off the skin of the squash. A huge English cucumber will make the best cucumber noodles. If you want to produce noodles (without peeling them), use a spiralizer or a julienne peeler. Carrot noodles: Look for a carrot that is particularly large. If the surface is really unclean, scrub it well or peel it. Create noodle shapes with a spiralizer or julienne peeler, if desired. Noodles made from daikon may be made with a spiralizer. Summer squash noodles: Look for a big yellow squash in the produce section. Noodles can be created with a spiralizer or a julienne peeler. Alternatively, you may use a standard vegetable peeler to create thick ribbon-shaped noodles. There is no need to remove the squash’s skin
  • It may be eaten as is. Remove the greens from the kohlrabi noodles and set them aside for later use. Remove any nubby pieces of the kohlrabi bulb by peeling them away. Noodles may be made with a spiralizer. Sweet potato noodles: Look for a sweet potato that is thick. Peel the sweet potato and spiralize it into noodles using a spiralizer
  • Zucchini noodles: Look for a big zucchini to make your noodles. Noodles can be created with a spiralizer or a julienne peeler. Alternatively, you may use a standard vegetable peeler to create thick ribbon-shaped noodles. It is not necessary to remove the skin off of the zucchini.

Vegetable Pasta – One Pot!

A fast Vegetable Pasta dish that uses less pasta and more vegetables yet tastes so delicious that no one would guess it’s a healthy pasta meal! An entire head of broccoli, corn, zucchini, capsicum/peppers and onion are tossed with a garlic herb tomato sauce, and the dish is served over a bed of spaghetti. The entire meal may be prepared in one pot from scratch in 20 minutes. *Fist pump!*

Vegetable Pasta

Cooking vegetable pasta the traditional technique means roasting the vegetables until they are wonderfully caramelized, preparing a pasta sauce, cooking the pasta, and putting it all together at the conclusion of the cooking process. It’ll take close to an hour, and it’ll be completely worth your time. This one-pot vegetarian spaghetti dish is perfect for all of those other occasions. A full-course dinner that covers all the bases:

  • Lots of vegetables
  • Light on the pasta
  • Minimum preparation
  • Only one pot to clean
  • And incredibly delicious (the cheese certainly helps. )

Choose your own vegetables and pasta

This is a fantastic, adaptable vegetarian pasta that you can prepare at home using your favorite vegetables of your choosing. This recipe calls for one large broccoli stalk, frozen corn kernels that have thawed, two zucchinis that are towards the end of their usefulness, and one bell pepper (capsicum or bell pepper). All of the veggies were ones I happened to have on hand (although I did have to go out and buy more to complete the film). You may also make your own pasta selection. This dish may be made with any short pasta, including macaroni, spirals, penne, and ziti (which is what I used in this recipe).

After all of the guidelines I laid down in Friday’s Chocolate Mousse, I figured I was due for a nice and simple “use what you have” recipe today.

A 20 Minute Quick Healthy Dinner

A great flow may be seen in this recipe’s structure. After slicing the garlic and onion, I put them on the burner to simmer gently on a low heat until they are sweet and have developed an incredible flavor basis for this quick and nutritious supper. During my slow turning of the onion every few minutes, I cut the other veggies, open the cans of tomatoes, and measure out the herbs and spices so that everything is ready to be thrown into the pot by the time the onion is through cooking. Once the pasta is added, it will only take 10 minutes to complete cooking the dish.

I know I’m bragging about how this is a healthy Vegetable Pasta recipe, but if you watch the video, you’ll see me put in a good handful of cheese that’s been worked through the pasta, then a bit more to melt on top of the dish before serving.

With the cheese removed, this pasta has just 378 calories per serving — yet it’s a good serving size, as this recipe creates a large pot of spaghetti!

In any case, you’re going to be yscoffing your way through this. As an added plus, it’s excellent couch food. Definition: food that can be consumed while sitting on the couch watching television without taking your eyes off the screen. – Nagi x Nagi x Nagi x

Watch how to make it

It’s helpful to see something in action, so watch me create this Vegetable Pasta! Subscribe to my email and follow me on social media platforms such as Facebook, Pinterest, and Instagram to stay up to speed on the newest news. Servings5Hover over the image to see it scaled. Watch the video for the recipe above. Quick and nutritious supper with more vegetables and less spaghetti, all prepared in one pot! Leaving off the cheese and serving with parmesan grated on top is a low-calorie alternative.

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 onion, finely chopped
  • 2zucchinis*, half lengthwise and cut into 0.8cm / 1/3″ slices
  • 1red capsicum/bell pepper*, halved and sliced
  • 1tbspolive oil
  • 1 corn* (frozen or canned)
  • Broccoli*, cut into bite-size florets
  • 1cupcorn* (frozen or canned)
  • Penne or other short pasta (Note 1), 250g/0.5lbziti/penne, or other short pasta (Note 2). Crushed tomato (800 grams, 28 ounces)
  • 1 cup (375 milliliters) water
  • 2 tablespoons tomato paste
  • 1 tablespoon Italian herb mix (or other dry herbs)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper flakes (chilli flakes, adjust spiciness to taste)
  • 1.5 teaspoons salt
  • 0.5 teaspoon black pepper
See also:  How To Make Home Made Pasta

Optional:

  • 15 ounces shredded cheese of choice (such as Cheddar, tasty, Monterey Jack, etc.)

To serve:

  • Finely chopped parsley (optional)
  • Parmesan (if not using cheese)
  • A pinch of salt and pepper
  • In a large saucepan, heat the oil over medium heat until shimmering. Pour in the garlic and onion and simmer on a low heat for 3 to 4 minutes, or until the onion is translucent and somewhat sweet. Increase the heat to medium high and add the zucchini and capsicum. 1 1/2 minutes of cooking time Except for the pasta and broccoli, combine all of the remaining ingredients. Stir until the tomato paste is completely dissolved. When the liquid begins to bubble, reduce the heat to medium and add the pasta, stirring constantly. Add broccoli on top and press it into the dish. Cook for 5 minutes with a cover on
  • Remove from heat. Take the cover off. Continually toss the pasta for another 3 to 4 minutes, or until it is virtually cooked through and most of the liquid has been absorbed by the pasta. Half of the cheese should be mixed in (if using). Taste and season with salt and pepper to your liking. Place the lid on top and sprinkle with the remaining cheese. Remove from heat and set aside for 1 minute, or until cheese is melted and pasta is fully cooked. Garnish with parsley and serve as soon as possible. Don’t leave leftovers in the pot since the residual heat will cause the pasta to overcook
  • Instead, transfer to a serving plate.

* These veggies can be substituted with vegetables of your choosing; in total, use 7 to 8 cups chopped or sliced vegetables. Cook the cauliflower and broccolini in the same manner as the broccoli in this dish, by placing them on top of the pasta and allowing them to steam for a few minutes before working them through. To make the pasta, use any short pasta such as penne, ziti, macaroni, or spirals. Cooking times for pasta may need to be adjusted. If the dish is undercooked to your liking and the liquid has diminished, simply add a splash of water.

Pasta that has become mushy is not pleasant!

Cheese contributes 120 calories to each serving of pasta.

Nutritional Values Vegetable Pasta Made in a Single Pot!

Calories: 378 calories (19 percent ) 72 g of carbohydrate (24 percent ) 15 g of protein (30 percent ) 5 g of fat (8 percent ) Sodium: 1273 milligrams (55 percent ) Potassium is 1459 milligrams (42 percent ) 11 g of dietary fiber (46 percent ) 16 g of sugar (18 percent ) Vitamin A (i.u.): 2260 IU (45 percent ) Vitamin C: 177.6 milligrams (215 percent ) Calcium: 164 milligrams (16 percent ) 4.9 milligrams of iron (27 percent ) One-Pot Pasta, Vegetable Pasta, One-Pot Pasta

MORE ONE POT PASTA READER FAVES!

Use 7 to 8 cups total, chopped or sliced, of veggies of your choosing in place of the above-mentioned vegetables. Using the same method used to boil broccoli in this recipe, add cauliflower and broccolini on top of the pasta and allow them to steam for a few minutes before combining everything together. To make the pasta, use any short pasta such as penne, ziti, macaroni, or spirals. 2. It may be necessary to alter the cooking times for the pasta. Just a small amount of water can be added if the food is undercooked to your liking and the liquid has diminished significantly.

  1. Pasta that has become mushy is not enjoyable!
  2. Cheese contributes 120 calories to each serving of pasta or pizza.
  3. Dietary Guidelines In a single pot, prepare vegetable pasta!
  4. 42 percent Carbohydrates 72g24 percent Fiber 11g46 percent Sugar 16g18 percent Protein 15g30 percent Vitamin A2260IU45 percent Vitamin C177.6mg215 percent Calcium164mg16 percent Iron4.9mg27 percent * A 2000-calorie diet is used to calculate the percent daily values.

(215 percent ) The amount of calcium in the body is 164 mg (16 percent ) 4.9 milligrams of iron (27 percent ) One-Pot Pasta, Vegetable Pasta are some of the keywords to remember.

Fresh and Easy Veggie Spaghetti

You won’t even notice that this quick and easy vegetable spaghetti dish is packed with healthful vegetables since it tastes so fantastic. More than 1 12 pounds of veggies are used in this vegetarian pasta dish. We could eat this pasta on a daily basis if we wanted to. Go directly to the recipe for Fresh Veggie Spaghetti.

How to Make The Best Vegetable Spaghetti

Consider this a flexible vegetarian spaghetti dish that works beautifully with a range of veggies, allowing you to utilize whatever vegetables you happen to have on hand in the kitchen. This is a terrific way to use up any veggie leftovers that may have accumulated in the produce drawer, in my opinion. You may even use different shapes and varieties of pasta in place of the spaghetti if you choose. Whole wheat pasta, as well as gluten-free spaghetti, will work very well. My favorite part about this vegetarian spaghetti is that it is cooked entirely from scratch, so you know exactly what ingredients are going into it.

We replace the pasta with zucchini noodles, which are delicious.

What You Need to Make Vegetable Spaghetti

Consider this a flexible vegetarian pasta dish that works well with a range of veggies, allowing you to utilize whatever vegetables you happen to have on hand. If you have any veggie scraps left over from your last meal, this is an excellent way to use them up. Alternately, you may use different varieties of pasta in place of the spaghetti. This recipe will work with whole wheat or even gluten-free pasta. What I like best about this vegetarian spaghetti is that it is cooked entirely from scratch, so you know exactly what ingredients are going into the pot.

Zucchini noodles take the place of pasta in this recipe.

Making Veggie Pasta From Scratch

The following are the fundamental stages you’ll need to do (the whole recipe is included below):

  1. Cook the chopped onions in olive oil over medium heat until they are soft. Add the garlic, spices, and tomato paste and mix well. Cook until the veggies are soft, then remove from heat. Toss in the canned whole tomatoes and break them up with a spoon to make a little sauce. You want the sauce to have a chunky texture. Simmer the sauce until it has slightly decreased in volume — between 10 and 15 minutes — after seasoning it. Prepare your pasta while the sauce is simmering. Toss the spaghetti with the sauce and place it on a serving platter

Traditionally, I like to top the spaghetti with a good quantity of parmesan cheese, but if you are vegan, you may use nutritional yeast on top.

More Veggie Packed Recipes

If you enjoy this simple vegetable pasta dish, you might want to check out some of our other vegetable-heavy recipes, including: One of our most popular recipes is ourFresh and Easy Vegetable Lasagna, which you can find here. It is our vegetarian baked pasta that will delight both vegetarians and meat eaters. With only 15 minutes of hands-on time, ourEasy Baked Zitiwith spinach, artichokes, and a creamy pesto layer is the perfect weeknight meal for those with hectic schedules. Because we are huge fans of vegetables in our household, we set out to produce the finest vegetarian burger possible.

TheseEasy Roasted Veggie Tacos, another healthy supper dish, are filled with spice-roasted veggies and black beans for a little protein to keep things interesting.

This creamy and fragrant Coconut Ginger Vegetable Curry is a family favorite. Try our Easy Weeknight Spaghetti with Meat Sauce if you’re looking for a meat-based spaghetti dish.

Fresh and Easy Veggie Spaghetti

It’s worth checking out some of our other veggie-heavy meals if you enjoy this simple vegetable spaghetti recipe. One of our most popular recipes is ourFresh and Easy Vegetable Lasagna. It is our vegetarian baked pasta that will satisfy both vegetarians and meat eaters. Simple Baked Ziti with spinach, artichokes, and a creamy pesto layer takes only 15 minutes of hands-on work, making it the perfect weeknight meal. The vegetable lovers among us set out to make the finest vegetarian burger possible, and we succeeded!

TheseEasy Roasted Veggie Tacos, another healthy supper dish, are filled with spice-roasted veggies and black beans for a little protein to keep you satisfied.

Easy Weeknight Spaghetti with Meat Sauce is a delicious meat-based spaghetti dish.

Watch Us Make the Recipe

12 ounces of spaghetti or any type of pasta of your choosing 4 tablespoons extra-virgin olive oil 1 cup of oats (140 grams) onion that has been chopped 2 medium zucchini, chopped (about half a pound) 2 medium yellow squash, diced (about half pound) 3 garlic cloves, peeled and minced (1 tablespoon) 1/2 teaspoon oregano leaves (dried) a quarter teaspoon of red pepper flakes the tomato paste (about 2 tablespoons) Tomatoes, whole and peeled, in a 28-ounce can Roasted red peppers from one (12-ounce) jar, drained and sliced into 1/2-inch pieces (1 heaping cup) Optional: 2 to 3 tablespoons mushroom powder (see comments).

5 cups (about half a pound) the leaves of spinach a handful of fresh basil leaves, plus a few more for decoration Season with salt and freshly ground black pepper.

Directions

  • Prepare the sauce by heating olive oil in a large pan with sides over medium heat until shimmering. Cook, turning occasionally, until the onion is transparent, 3 to 5 minutes. Remove from heat and set aside. Cook, turning occasionally, until the zucchini, yellow squash, garlic, oregano, red pepper flakes, and a heaping teaspoon of salt are cooked but still have some crunch, 5 to 8 minutes. Cook for another minute once you’ve added the tomato paste. We normally end up using between 1 and 1 1/2 teaspoons of fine sea salt when we’re cooking this sauce. Combine the roasted red peppers, tomatoes, and mushroom powder in a large mixing bowl. Bring the liquid to a low boil and cook, stirring occasionally, until it has thickened and reduced by half, about 10 minutes. If you want a chunky sauce, use a spoon to break up the entire tomatoes into smaller pieces while the sauce is cooking.
  • Cook the Pasta: While the sauce is simmering, bring a large pot of salted water to a boil and cook the pasta according to package directions
  • Set aside.
  • To finish, remove the sauce from the heat and toss in the spinach and basil until well combined. Taste, then adjust with extra salt if necessary to your liking. Toss in the cooked pasta and set aside for a minute or two to allow the pasta to soak some of the sauce and the spinach to wilt a little bit, if desired. Serve with a sprinkle of parmesan or nutritional yeast on top after tossing again

Adam and Joanne’s Tips

  • Mushroom powder is available for purchase online or may be made at home. Begin with dried mushrooms — any variety of mushroom will do
  • There are no restrictions. Porcini dried in particular are a favorite of ours. They are available for purchase at big and specialist grocery stores, as well as online. Place the dried mushrooms in a blender and pulse until they are finely crushed. Keeping it in a spice jar and using it to your heart’s delight Alternatives to mushroom powder include the following: Mushroom powder enhances the sauce’s umami taste by imparting a deep, earthy flavor. If you don’t have any on hand and the spaghetti sauce seems to be lacking a little “something, something,” a splash of soy sauce may be a good substitute. If you are open to it, fish sauce may also be a fantastic taste enhancer if you are willing to experiment. You may also chop mushrooms and put them to the skillet with the onions to make a vegetarian dish. Nutritional information: The nutritional information presented here is a best-guess approximation. The USDA database was consulted in order to generate approximate values.

Prepare sure to take a photo and tag it with the hashtag #itinspiredtaste if you make this recipe – we love to see your creations on Instagram and Facebook! You may find us at: @inspiredtaste Nutritional Information Per Serving: Nutritional Information: Serving size 1/6 of the recipe (2 ounces pasta)/Calories 372/Total Fat 11.4g/Saturated Fat 1.6g/Cholesterol 0mg/Sodium 798.2mg/Carbohydrate 56.9g/Dietary Fiber 8.9g/Total Sugars 7g/Protein 14.5g

Pasta with Fresh Vegetables

Preparation time: 15 minutes Cooking time: 20 minutes

Makes

This recipe makes 6 servings. Look no farther than these recipes for summertime delights. This wonderful vegetable pasta recipe is quick and simple to cook, and it’s a terrific way to use up the vegetables from your garden. It’s also filling and healthy, yet it’s lower in fat and calories than other dishes! — Laurie Couture of Swanton, Vermont, submitted this entry. Pasta with Fresh Vegetables is a comforting dish. Taste of Home provided the photograph for this recipe.

Every editorial product is chosen on its own merits, while we may be compensated or earn an affiliate commission if you purchase something after clicking on one of our affiliate links. As of the time of writing, the ratings and pricing are correct, and all goods are in stock.

Ingredients

  • Penne pasta, 1 cup sliced fresh carrots, 1 tablespoon olive oil, 1/2 teaspoon minced garlic, 1 cup fresh broccoli florets, 1 cup sliced yellow summer squash, 1 cup chopped green pepper, 1/2 teaspoon salt, 1/4 teaspoon pepper, 3 cups sliced fresh plum tomatoes, Grated Parmesan cheese

Directions

  1. Cook the pasta according to package directions
  2. Drain. In the meantime, heat the oil in a large nonstick pan over medium heat and sauté the carrots until crisp-tender. Cook for another minute after adding the garlic. Combine the tomatoes, broccoli, squash, green pepper, and spices in a large mixing bowl. Bring the water to a boil. Reduce heat to low and cook, uncovered, for 8-10 minutes, or until veggies are soft. Toss in the pasta and top with the cheese.

Nutrition Facts

1/4 cup: 205 calories, 4 grams of fat (1 gram of saturated fat), 1 milligram of cholesterol, 244 milligrams of sodium, 37 grams of carbohydrates (6 grams of sugars, 4 grams of fiber), and 7 grams of protein

See also:  How To Cook Gluten Free Pasta

Vegetable Garden Pasta

It’s a quick and healthful dinner that’s packed with vegetables rather than pasta. Fresh tomatoes, in-season veggies, and fresh herbs are used in this Vegetable Garden Pasta recipe! This dish is vegetarian and vegan, and it includes gluten-free and grain-free choices as well. No one is aware that it is a nutritious pasta meal!

An Easy and Fresh Pasta Dish!

That time of year when I am DYING for the flavor of freshly picked vegetables and fruits. Warmer days imply better-tasting vegetables, which is something I enjoy about the changing seasons. As a dietitian, I am constantly on the lookout for easy and delicious ways to integrate more veggies into our daily diet. All vegetables are my top favorite foods to consume! No matter if it’s myMediterranean Chicken Skillet with Roasted Red Pepper Pesto, Summer Ratatouille, or my Roasted Red Pepper and Tomato Bisque, I’m a sucker for a meal that incorporates garden fresh tomatoes.

Tomatoes are taste fantastic right now in my neck of the woods, so take advantage of this.

Those who know me know that this is the genuine deal!

A lightened up way to enjoy pasta:

Despite the fact that I don’t eat pasta on a regular basis, my family does. So, with that in mind, I will happily prepare it on a regular basis, but I will look for methods to lighten it up! I accomplish this in a number of ways here:

  • Make use of grain-free pasta or pasta that is high in fiber. Include fresh veggies in your diet. Fresh herbs can be used to enhance the flavor and nutritional value of the dish. A handful of basil contains a significant amount of Vitamin K.

How to Make Vegetable Garden Pasta:

The following are the ingredients you will need to prepare this pasta:

  • Tomatoes that have been allowed to mature on the vine or cherry tomatoes You may also use a combination of both: garlic cloves, avocado oil or olive oil, zucchini, yellow squash, corn (fresh from the ear or organic frozen corn), fresh basil, pasta, sea salt, and a variety of other ingredients.

So, let’s get this awesomesauce party started right away!

  1. Cook your fresh tomatoes in a skillet with a little olive oil and a couple garlic cloves until they are soft. Your tomatoes will gently simmer down and begin to soften and open up as the cooking progresses. Add a pinch of sea salt to taste. Cook your pasta according to the package guidelines while this is taking place. In a separate skillet, sauté the zucchini and corn together for approximately 10-12 minutes, until the zucchini is soft. Once the zucchini and corn are cooked, combine them with the tomato sauce and add the pasta
  2. Serve immediately. Fresh basil should be sprinkled on top.

Tips andRecipe Adaptations:

  • Roasting vegetables in the oven: While the sauce is simmering, you may place the zucchini and corn in the oven and roast at 400 degrees for 20 minutes, stirring halfway through. This is a more hands-off approach than the last one. Option that is kid-friendly: My children enjoy cheese, and it encourages them to consume more veggies. Whatever works for you. You may top the completed spaghetti with some mozzarella and parmesan and bake it for 3-5 minutes under the broiler in the oven. Variation on a fall vegetable: You may substitute the zucchini and yellow squash for butternut squash or even sautéed Brussels sprouts if you don’t have any on hand. In addition to utilizing butternut squash, I enjoy the option of adding some fresh sage to the dish. Protein:If you wish to include some protein in this dish, chicken sausage or Italian sausage would work nicely.

Gluten-Free and Grain-Free option:

Simply change the type of pasta you use to make this supper gluten-free and/or grain-free and you’re done. My new favorite pasta dish is the Casava penne pasta from Jovial, which I discovered recently. If you want, you may use a gluten-free pasta made from legumes, rice, or classic gluten-free spaghetti. Don’t forget to rate the recipe and leave a comment if you try it out! You may also share your creations with me on Instagram (@wholesomelicious). I really like seeing them!

Vegetable Garden Pasta

Simply change the type of pasta that is used to make this meal gluten-free and/or grain-free. The casava penne pasta from Jovial is one of my new favorite pastas. If you like, you may use a gluten-free pasta made from legumes, rice, or regular wheat flour. Make sure to review and comment on the recipe if you try it out! Include a photo of your creations on Instagram (@wholesomelicious). When I see them, I get excited!

  • Penne pasta, 2 pounds fresh cherry tomatoes, 2 cloves garlic (crushed), 5 tablespoons olive oil, 16 ounces 2 medium sized zucchini(chopped)
  • 1 yellow squash(chopped)
  • 1/2 cup thinly sliced basil
  • 1/2 teaspoon sea salt + more to taste
  • 1/2 cup mozzarella cheese(optional)
  • 2 medium sized zucchini(chopped)
  • 2 medium
  1. Penne pasta, 2 pounds fresh cherry tomatoes, 2 cloves garlic (crushed), 5 tablespoons olive oil
  2. 16 ounces 2 medium sized zucchini (chopped)
  3. 1 yellow squash (chopped)
  4. 1/2 cup thinly sliced basil
  5. 1/2 teaspoon sea salt + more to taste
  6. 1/2 cup mozzarella cheese (optional)
  7. 2 medium sized zucchini (chopped)
  8. 2 medium

Amount of fat15gSaturated fat3gCalories457kcal Cholesterol7mg Sodium86mg Potassium772mg Carbohydrates66g Fiber5g Sugar8g Protein15g Vitamin A1105 percent (ascorbic acid) Vitamin C is 52 percent of the daily recommended intake.

Calcium is 100 percent pure. Iron accounts about 3 percent of the total.

Reader Interactions

pasta primavera is not only for spring and summer; it is a nutrient-dense pasta meal that can be enjoyed all year long! It has such a pleasant flavor, and because it is an adaptable dish, you can use it to prepare a variety of various veggies that you may already have on hand. My talk with Barilla® is part of a sponsored conversation in which I was compensated. All of the thoughts and material on this page are mine.

What is Pasta Primavera?

Pappardelle primavera is a straightforward recipe that is created using pasta and fresh veggies. Many people believe it to be an Italian meal, however it is actually an American dish that was invented by chef Sirio Maccioni and two assistant chefs in the 1970s (the original used cream cheese). It was originally served at a restaurant in New York City, and a recipe for it was published in the New York Times a few years later, assisting in the dish’s rise to prominence. The following are some of the reasons you’ll enjoy our Pasta Primavera:

  • It’s an excellent method to get a large amount of vegetables into your diet
  • It’s a clever method to use up all of the vegetables in the fridge that are going to spoil
  • This is quite filling and has a delicious flavor that will leave you wanting more. It is an effective method of encouraging children to consume veggies. This dish has excellent aesthetic appeal
  • Doesn’t food taste better when it’s presented in an attractive and colorful manner
  • In addition, it is a delicious main meal for supper or a tasty side dish for parties (in which case you will receive additional servings)

Pasta Primavera Video

And, of course, it’s really delicious! I adore the flavor of garlic, parmigiano reggiano, and lemon that permeates every every bite. What is the Mediterranean diet, and have you heard of it? In addition, did you know that pasta is a component of this healthy style of eating that is influenced by traditional dietary patterns of the Mediterranean region? It includes a range of high-quality food categories that should be consumed on a regular basis in moderate amounts, such as pasta, for example.

What Ingredients do I Need for Pasta Primavera?

  • Pasta (penne)
  • Salt
  • Olive oil
  • Fresh vegetables (including red onion
  • Carrot
  • Broccoli
  • Bell pepper
  • Yellow squash
  • Zucchini
  • Tomatoes
  • And garlic)
  • And 2-tablespoon dry Italian seasoning
  • 2-tablespoon freshly squeezed lemon juice
  • 2-tablespoon chopped fresh parsley
  • 1/2-cup shredded parmigiano-Reggiano, split

How to Make Pasta Primavera

This dish is actually rather simple to put together. Because there is a lot of chopping involved, the preparation time is longer, but the cooking time is shorter. The steps are as follows:

Step 1: Boil the Pasta

Prepare the pasta by first bringing a big pot of water to a boil and adding salt, then following the directions on the box to cook it. Before draining the pasta, set aside 1/2 cup of the cooking water.

Step 2: Sauté Vegetables

While the pasta is cooking, prepare the vegetables so that they will be ready at the same time as the pasta is finished. Cook the olive oil in a 12-inch (and deep) pan over medium-high heat until it shimmers. Cook for 2 minutes after adding the red onion and carrot. Sauté for 2 minutes after adding the broccoli and bell pepper. Toss in the squash and zucchini and cook for 2–3 minutes, or until the vegetables are nearly softened. Sauté for another 2 minutes after adding the garlic, tomatoes, and Italian seasoning.

Step 3: Toss Pasta and Veggies Together with Seasonings

Pour the vegetables into the now-empty pasta pot or serving dish, add the drained pasta, pour in the lemon juice, season with a little more salt if preferred, and mix while adding pasta water to loosen the sauce as required. Serve immediately. Toss in 1/4 cup parmigiano-Reggiano and parsley, then serve with the remaining parmigiano-Reggiano sprinkled on top.

Can I Use Other Vegetables?

This is a flexible dish, and you can adapt it to suit your tastes by using different types of vegetables depending on what you have available.

Aside from shelled peas and asparagus, additional healthy options include eggplant, cauliflower, spinach, and green beans. Another variation with other fall vegetables, I’m thinking, would be fantastic in the autumn.

What’s the Best Type of Pasta to Use?

I prefer to use Penne pasta since it is easy to get and I generally always have some on hand, but any medium-sized pasta would do. Here’s a selection of excellent alternatives:

Can I Add Chicken or Shrimp to This Recipe?

Yes. In order to make this meal more filling, grilled chicken breasts or rotisserie chicken, or sautéed shrimp, are all excellent possibilities for protein addition.

Tips for the Best Pasta Primavera

  • It’s important not to overcook the pasta, which is always a cornerstone to any pasta meal
  • Season the pasta boiling water with salt
  • It is one of the few ways to enhance the flavor of the pasta while it is being prepared. Cook veggies until they are cooked with a barely crunchy texture, rather than soft and mushy. Don’t forget to include the bell pepper and onion in this recipe because they both contribute to the taste. Make sure to use lots of parmesan! You are not have to stop at 1/2 cup
  • In fact, I would suggest it is the very minimum

More Delicious Recipes to Try

  • Pasta e Fagioli Soup
  • Instant Pot Creamy Tuscan Chicken Pasta
  • Pasta Carbonara
  • Lemon Ricotta Parmesan Pasta with Spinach and Grilled Chicken
  • Past

Pasta Primavera

The perfect pasta meal for any occasion, this substantial dish is filled with vegetables. Given its vibrant color and flavor, it’s an excellent way to use up any leftover veggies in the fridge. Additionally, because it’s an attractive meal, it encourages children to eat their vegetables. Servings:5 Prep19minutes Cook11minutes Ready in 30 minutes or less

  • 10% dry Barilla Penne Pasta
  • Salt
  • 1/4 cup olive oil
  • 1/2 medium red onion, thinly sliced
  • 1 big carrot, peeled and chopped into matchsticks
  • 10 ounces dry Barilla Penne Pasta The ingredients are as follows: 2 cups broccoli florets, cut into matchsticks
  • 1 medium red bell pepper, also chopped into matchsticks
  • 1 medium yellow squash, sliced into quarter pieces
  • 1 medium zucchini, sliced into quarter portions
  • Cloves garlic, minced
  • 3 – 4 cloves garlic, minced 1/4-1/2-cup (heaping) grape tomatoes, split across the length
  • 2 teaspoons dry Italian spice
  • 1/2 cup pasta water
  • 2 tablespoons fresh lemon juice
  • 1/2 cup grated parmesan, divided
  • 2 tablespoons finely chopped fresh parsley
  • Prepare a big saucepan of water by bringing it to a boil. Before draining the penne pasta, reserve 1/2 cup of the pasta water that has been saved during the cooking process. In the meantime, heat the olive oil in a 12-inch (and deep) pan over medium-high heat until shimmering. Cook for 2 minutes after adding the red onion and carrot. Cook for 2 minutes after adding the broccoli and bell pepper. After adding the squash and zucchini, cook for 2 – 3 minutes, or until the vegetables are nearly mushy
  • Cook for another 2 minutes after adding the garlic, tomatoes, and Italian seasoning. In an empty pasta pot or in a serving dish, combine the vegetables and drained pasta
  • Season with salt and pepper to taste
  • Mix while adding enough pasta water to loosen the sauce if necessary
  • Serve immediately. Toss in 1/4 cup parmesan and parsley, then serve with the remaining parmesan sprinkled on top of the dish. Cooking Classy is the source of this recipe.

Nutritional Values Pasta PrimaveraAmount Per ServingCalories415Calories from Fat 126 percent Daily Value*Fat14 g22 percent Daily Value Saturated fat (g19 percent): 3g19 percent Six milligrams of cholesterol per kilogram of body weight Sodium is 198mg9 percent of the total. Potassium is 844mg24 percent of the total. Carbohydrates are 57g19 percent. 6g25 percent dietary fiber 9g10 percent of the sugar ten grams of protein equals twenty percent Vitamin A4600 IU (International Units) 92 percent of the population Vitamin C112.2 milligrams (136 percent) 20 percent calcium (197mg) Iron is present at 2.3mg13 percent.

Vegetable Spaghetti Has More Fun

Kat WirsingVegetablespaghettiis the best way to use up leftoverveggies. Use whatever ingredients you have on hand; don’t feel obligated to stick to these particular ones. They are only an excellent beginning point. Yields:6servings Preparation time: 0 hours and 10 minutes Time allotted: 0 hours 30mins 1lb.spaghetti a tablespoon of extra-virgin olive oil 2garlic cloves, minced2zucchini, sliced1carrot, chopped1red onion, thinly sliced1tbsp.tomato paste 1(28-oz.) can diced tomatoes1tsp.Italian seasoning 1/4 teaspoon crushed red pepper flakes Kosher salt is a kind of salt that is kosher.

  1. Cook the spaghetti according to the package directions in a large saucepan of boiling water until al dente. Drain the spaghetti and set aside 1 cup of the pasta water. In a large pan, heat the oil over medium heat until shimmering, then add the garlic and sauté for 1 minute, or until fragrant. Cook for 7 minutes, or until the zucchini, carrot, and red onion are softened. Stir in the tomato paste, then add the diced tomatoes and season with Italian seasoning, red pepper flakes, salt, and pepper. Simmer for 10 minutes, stirring occasionally. Toss together the spaghetti in the skillet with the 12 cup of pasta water that has been saved. Pour in as much pasta water as is necessary to blend the sauce together. To finish, garnish with basil and Parmesan before serving.
See also:  How Long To Cook Pasta For

Kat Wirsing is a writer and artist who lives in New York City. This material has been imported from another source. Visiting their website may allow you to access the same stuff in a different format, or it may provide you with even more information than you could get elsewhere. BUY RIGHT NOW Amazon.com has a Le Creuset Braiser for $299.95. The Associate Food Editor at Delish.com is Makinze Gore. Makinze is a food writer who lives in New York City. This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration.

Quick Veggie Pasta – Vegetarian or Vegan

The following is a weekly reminder that not all dinners need to be elaborate affairs. When you simply dump whatever you have on hand into a pot or a pan, you might get some pretty fantastic results. I normally follow a broad pattern while preparing these sorts of dinners, but I enjoy experimenting with the components that are included into the framework.

This Quick Veggie Pasta is my current favorite “anything goes” dish since it can simply be modified to include meat or to be vegan by swapping just one ingredient. It’s also quite versatile!

Why I Love This Vegetable Pasta

This is my favorite sort of food since it is quick, simple, and filling. This product has such a high degree of adaptability that you don’t even need to measure. You may use any type of pasta and any sort of vegetable in this dish, and you can even experiment with different flavor combinations. Made with minimal effort and minimal mental energy, this dish is simple, delicious, and easy to prepare.:)

Pasta Options

For this dish, you may practically use any sort of pasta and whatever amount of it that you like. Long pasta, short pasta, and even small pasta such as couscous or orzo are all options. The fact that I seldom use a whole box of pasta at a time means that I constantly have tiny amounts of miscellaneous spaghetti sitting about in my cupboard, waiting to be utilized. In addition, while my following suggestion may cause purists to clutch their pearls, I recommend cutting long spaghetti in half before boiling it.

Instead of the veggies being pushed to the edges of the skillet with a clump of pasta in the center, you’ll be able to incorporate them into the dish more easily.

Vegatble Options

You may use nearly any vegetable in this dish, just as you can with every variety of pasta! In fact, I’ve cooked this dish with frozen mixed veggies and found it to be pretty tasty. Moreover, not only is the kind of vegetable adjustable, but so is the quantity of vegetables. Use as much as you want, or as little as you want. Grape tomatoes, mushrooms, and spinach were the vegetables I used today, but there are plenty of other delicious possibilities as well:

  • You may use nearly any vegetable in this dish, just as you can with any variety of pasta. I’ve even used frozen mixed veggies in this recipe and it turned out fairly well. It is also possible to mix and match different vegetables in terms of type and quantity. Utilize as much or as little as you like. Grape tomatoes, mushrooms, and spinach were the vegetables I used today, but there are plenty of other delicious possibilities as well, including the following:

You may use nearly any vegetable in this dish, just like you can with every variety of pasta! I’ve even tried it with frozen mixed veggies and found it to be rather tasty. Not only is the kind of vegetable adjustable, but so is the amount of vegetables used. You can use as much or as little as you wish. Grape tomatoes, mushrooms, and spinach were the vegetables I used today, but there are plenty of other delicious options:

What is Nutritional Yeast?

Nutritional yeast is a deactivated version of the yeast Saccharomyces cerevisiae that is widely used as a condiment for food that is high in nutrients. With a light, flakey texture that blends easily into sauces and a savory, almost cheesy flavor, it has a yellow tint and a mild flavor. The nutritional yeast is the star of the show in this pasta recipe because it really brings the taste to life and adds a ton of umami to the sauce. Nutritional yeast is frequently found in the produce section of the grocery store, alongside other non-perishable health items.

Would you want to see some additional applications for nutritional yeast? Check out our nutritional yeast archive for more information. Do you enjoy quick pasta dishes? See the rest of our Quick Pasta Recipes for more inspiration!

Quick Veggie Pasta

Make advantage of any leftover ingredients you have lying around the kitchen because “everything goes” with this Quick Veggie Pasta recipe! Make it vegetarian or vegan if you like. Preparation time: 10 minutes Cooking Time: 15 minutes Time allotted: 25 minutes Servings:4

  • 1/4pound linguine ($0.50)
  • 4oz.mushrooms ($0.75)
  • 1cupgrape tomatoes ($1.25)
  • 1Tbspcooking oil ($0.04)
  • 4oz.fresh spinach ($0.50)
  • 1Tbspbutter* ($0.09)
  • 1/4tspgarlic powder ($0.02)
  • 2Tbsp nutritional yeast ($0.42)
  • 1/4tspsalt ($0.02)
  • 1/4tsp freshly cracked black pepper ($0.02)
  • 1/2 cup fresh
  • 1/4pound linguine ($0.50)
  • 4oz.mushrooms ($0.75)
  • 1cupgrape tomatoes ($1.25)
  • 1Tbspcooking oil ($0.04)
  • 4oz.fresh spinach ($0.50)
  • 1Tbspbutter* ($0.09)
  • 1/4tspgarlic powder ($0.02)
  • 2Tbsp nutritional yeast ($0.42)
  • 1/4tspsalt ($0.02)
  • 1/4tsp freshly cracked black pepper ($0.02)
  • 1/2lb

*Substitute vegan butter for the regular butter in this recipe to make it vegan. Here’s how we figure out how much a recipe will cost. Serving:1serving・Calories:301kcal・Carbohydrates:48g・Protein:11g・Fat:8g・Sodium:200mg・Fiber:4g The nutritional values provided are simply estimations. For further information, please see our full nutrition disclaimer. Our affiliate connections to items we use and recommend are included in the equipment section above. Because I am an Amazon Associate, I receive money when people make eligible purchases.

How to Make Quick Veggie Pasta – Step by Step Photos

*If you want to make this dish vegan, substitute the butter with vegan butter instead. View our recipe costing methodology here. Serving:1serving・Calories:301kcal・Carbohydrates:48g・Protein:11g・Fat:8g・Sodium:200mg・Fiber:4g Estimates of nutritional values are provided. Here is a link to our complete nutrition disclaimer. Our affiliate connections to goods we use and enjoy are located in the equipment section above. When you make a purchase through Amazon, I get a commission.

Quick & Easy Vegetable Spaghetti

Spaghetti with vegetables is a simple combination of zucchini, mushrooms, spinach, and tomatoes that is mixed with spaghetti to create a nutritious pasta meal that tastes wonderful and can be prepared in under 20 minutes! This garden veggie spaghetti dish should truly be called “Lazy Pasta,” since it’s wonderful for those lazy days when you just want to stay in and relax. It’s a very rustic and comforting dish that can be whipped up in little time at all! I’m hoping that this quick and easy dish will serve as inspiration for something simple that you can create on a regular basis.

Feel free to switch up the vegetables and use whichever vegetables appeal to you the most — bell peppers, carrots, broccoli, eggplant, and so on.

Ingredients You’ll Need

Spaghetti with vegetables is a simple combination of zucchini, mushrooms, spinach, and tomatoes combined with spaghetti to create a nutritious pasta meal that tastes wonderful and can be prepared in under 20 minutes! Lazy Pasta is a more appropriate name for this garden vegetable spaghetti dish, as it is excellent for those lazy days. Cooking this meal is a breeze, and it has a beautiful rustic and homey feel about it. In the hopes that this quick and simple dish may serve as inspiration for something simple that you can create on a weekly basis, These quick and easy dinners are hearty, healthful, and delectably tasty.

To make it more interesting, you can swap out the veggies with whatever you like the most — bell peppers or carrots or broccoli or eggplant or whatever else you choose. Your creativity, or whatever is in the fridge that has to be used up, might serve as your inspiration.

  • Mushrooms–I used baby bellas for this dish. You are welcome to use whatever type you choose. Pre-sliced vegetables are also a tremendous convenience. Zucchini and yellow squash– If you only have one variety of squash available, use both
  • Otherwise, use one type of squash. Onion — any color will do if it’s white
  • If you don’t have any fresh garlic on hand, use 1 teaspoon garlic powder instead. Tomatoes– For the sake of convenience, we’ll use canned chopped tomatoes. Spinach can be substituted with baby kale, chard, or a combination of the three
  • Because a little heat is always pleasant, red pepper flakes are added. Fresh or dried oregano
  • Oregano oil cracked pepper
  • Mineral salt
  • Cracked pepper Olive oil– Use your preferred neutral oil while sautéing, or substitute water for the oil if you prefer an oil-free option. Pasta– You may use spaghetti, linguine, or any other type of pasta you choose. Regular, whole wheat, and gluten-free pasta are all acceptable options.

Baby bella mushrooms were utilized in this dish. You are welcome to use whatever type you choose! Pre-sliced vegetables are also excellent for convenience. Use two types of squash if you only have one type of squash accessible; if you only have one type of squash available, use both. Colorless onions are OK; however, red or yellow are preferable. In the absence of fresh garlic, 1 teaspoon garlic powder can be used. The canned chopped tomatoes will be used to save time and effort. Replace the spinach with baby kale, Swiss chard, or any combination of the three.

It may be used dried or fresh, according for your preference.

You can use spaghetti, linguine, or any other type of pasta that you want in this dish.

How To Make The Best Vegetable Spaghetti

Enjoy how simple this vegetable spaghetti dish is to prepare!

  • Preparing your favorite pasta is as simple as following the box directions. Fry the mushrooms, zucchini, onion, garlic, and spices in a large pan over medium-high heat for approximately 10 minutes, or until the mushrooms and zucchini are soft, then remove from the heat. The mushrooms and zucchini will sweat down for lots of aromatic juices
  • Stir in tomatoes and simmer until cooked through, add spinach at the end, taste for spice
  • Combine vegetables and liquids over a bed of spaghetti and top with a generous sprinkle of almond parmesan

All done in a flash, while still being nutritious and tasty!

Serving Suggestions

This veggie-filled spaghetti is delicious on its own, but it may be improved even further by adding any of the following ingredients:

  • The great finishing touch would be a sprinkle of almond parmesan. Add a sprinkling of chopped parsley and red pepper flakes on top to finish. Serve with a slice of handmade artisan bread or anything soft and chewy. Vegan Naanto soaks up the fluids and swipes them away
  • Serving suggestions:Vegan Caesar Salad + Lemon Tahini Dressing
  • Green Salad + Lemon Tahini Dressing Serve with a bowl of Vegan Minestrone Soup or Creamy Asparagus and Red Lentil Soup.

How Long Do Leftovers Keep?

Leftovers can be kept in the refrigerator for up to 4 – 5 days if they are placed in an airtight container. Using these multi-purpose glass containers for dinner preparation is also a terrific idea (affiliate link).

More Easy Pasta Recipes

  • One-Pot Penne Pasta with Mushrooms and Sausage
  • Simple Lemon Pasta
  • Quick n’ Healthy Chickpea + Vegetable Pasta Salad
  • Creamy BroccoliPasta
  • And many more recipes. See all of TSV’s vegan pasta recipes.

If you make this simple pasta dish, please let me know how it turned out! Please leave a comment and rate it in the section below. Would love to know what you think or if you make any modifications to your current situation. Print

QUICK + EASY VEGETABLE SPAGHETTI

As a quick and easy lunch for those days when you want something robust and filling, this easy veggie spaghetti dish will be ready in about 20 minutes.

  • In all, it will take 20 minutes to prepare and cook the dish, which will serve 30 people. The dish is in the following categories: entree, pasta
  • Cooking methods: boiling, sauteing, vegan
  • Total time: 20 minutes.
  • In all, it will take 20 minutes to prepare and cook the dish, which will serve 30 people. The dish is in the following categories: entree, pasta
  • Cooking methods: boiling, sauteing, vegan
  • Total time: 20 minutes

Pasta: Prepare your pasta according to the directions on the package. Make a mental note to put it away. In a large flat bottom pan, heat oil over medium heat until shimmering. Add mushrooms, zucchini, onion, garlic, and spices; simmer for 8 – 10 minutes or until mushrooms and zucchini are soft, turning regularly, until the mushrooms and zucchini are tender. Cook until the tomatoes are completely cooked through. Stir in the spinach and let it to wilt. Seasoning should be tasted. Assemble: Serve the vegetables over a bed of spaghetti, topped with a generous sprinkle of almond parmesan.

Store: Leftovers can be stored in the refrigerator for up to 5-6 days if they are stored in an airtight container.

Notes

If you want, you may sauté your onions and garlic for five minutes before adding the rest of the ingredients and cooking until the vegetables are soft again. That is typically how recipes are written, but since this is ‘lazy pasta,’ I skipped over that step and had excellent results, or at least I believe I did! Vegetable spaghetti is a type of pasta that is made with vegetables. Updated: This recipe for Vegetable Spaghetti was first published in September 2013 and has been updated in November 2019 to include fresh photographs and helpful advice.

The recipe is still as delicious as ever; the only changes are that I’ve added yellow squash and spinach. Enjoy! Follow TSV on Facebook, Instagram, Pinterest, and RSS for the latest news and inspiration!

Reader Interactions

Leave a Comment

Your email address will not be published. Required fields are marked *