pasta vegetarian
This Vegetarian Pasta dish is a delightful mix of fresh vegetables and al dente pasta, tossed in a flavorful garlic and olive oil sauce. It's a quick and easy meal that's perfect for lunch or dinner, packed with nutrients and colors.
Equipment
- 1 Large pot
- 1 Colander
- 1 Large skillet
Ingredients
- 12 oz pasta (penne, fusilli, or spaghetti)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 medium bell pepper, chopped
- 1 medium zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup spinach, fresh
- 1 teaspoon dried oregano
- to taste salt
- to taste black pepper
- grated Parmesan cheese for serving (optional) Can be omitted for vegan version.
- fresh basil for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta in a colander and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 2-3 minutes until fragrant and translucent.
- Add the bell pepper and zucchini to the skillet, cooking for another 5 minutes until they begin to soften.
- Stir in the cherry tomatoes, spinach, and dried oregano. Cook for an additional 3-4 minutes, until the spinach has wilted and the tomatoes are slightly blistered.
- Add the cooked pasta to the skillet, tossing to combine. If the pasta seems dry, add reserved pasta water a little at a time until you reach the desired consistency. Season with salt and black pepper to taste.
- Serve hot, garnished with grated Parmesan cheese and fresh basil if desired.
Notes
You can add other vegetables like broccoli, mushrooms, or carrots according to your preference.
This dish can be made ahead and stored in the refrigerator for up to 2 days. Reheat in a skillet with a little olive oil before serving.
Feel free to make it vegan by omitting the Parmesan cheese or using a vegan alternative.