Easy Veggie Pasta
This easy veggie pasta is overflowing with fresh sautéed vegetables in a delicious garlic wine sauce. A simple and healthy vegetarian meal that’s on the table in minutes.
I had a lot of bits and pieces of different vegetables in my fridge so I decided to throw them together with some pasta for a quick and easy lunch. I just love a good loaded veggie pasta! First, I did a quick saute of some mushrooms, onion, bell pepper, zucchini, yellow squash, asparagus, grape tomatoes, and spinach. Next, I made a simple garlic wine sauce with some butter while the pasta was cooking, and then I threw it all together with lots of crushed red pepper flakes and parmesan cheese. This meal was on the table within 30 minutes, tasted fantastic, and made all of us happy. I just love clean-out-the-fridge meals!
How to Make Easy Veggie Pasta
Cook the strozzapreti or your pasta of choice in a large pot of well-salted water, per package instructions. Drain, reserving 1/3 cup of pasta cooking water.
While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the mushrooms, onion, and bell pepper then cook, stirring often, for 3 minutes.
Add the zucchini, yellow squash, tomatoes, and asparagus along with the crushed red pepper flakes, and cook, stirring frequently for 5 minutes. Pour the veggies into a bowl and set them aside for a few minutes.
Add the butter to the hot skillet, and once melted add the garlic and wine then cook, stirring often, for 1 minute.
Add the drained pasta, the baby spinach, and the sauteed veggies to the large skillet. Add a few tablespoons of reserved cooking water then toss until well coated and reduce heat to medium and cook, stirring occasionally, for 2 minutes. Add a little more reserved cooking water, if needed. Season with sea salt and freshly cracked pepper, to taste.
Serve immediately with lots of freshly grated parmesan on the side. Enjoy!
Equipment
Ingredients
- 8 oz strozzapreti, or pasta of your choice **Reserve 1/3 cup of the cooking water
- 2 tbsp olive oil
- 4 oz button mushrooms, quartered
- ¼ yellow onion, diced
- ¼ red bell pepper, diced
- ½ zucchini, diced
- ½ yellow squash, diced
- A handful of grape tomatoes
- 5 asparagus spears, woody ends removed, cut into thirds
- ¼-½ tsp crushed red pepper flakes, to taste
- 2 tbsp butter
- 2 cloves of garlic
- ¼ cup dry white wine
- 1 cup baby spinach
- Sea salt and freshly cracked pepper, to taste
- Freshly grated parmesan, for serving
Instructions
- Cook the pasta in a large pot of well-salted water, per package instructions. Drain, reserving 1/3 cup of pasta cooking water.
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the mushrooms, onion, and bell pepper then cook, stirring often, for 3 minutes.
- Add the zucchini, yellow squash, tomatoes, and asparagus along with the crushed red pepper flakes, and cook, stirring frequently for 5 minutes. Pour the veggies into a bowl and set them aside for a few minutes.
- Add the butter to the hot skillet, and once melted add the garlic and wine then cook, stirring often, for 1 minute.
- Add the drained pasta, the baby spinach, and the sauteed veggies to the large skillet. Add a few tablespoons of reserved cooking water then toss until well coated and reduce heat to medium and cook, stirring occasionally, for 2 minutes. Add a little more reserved cooking water, if needed. Season with sea salt and freshly cracked pepper, to taste.
- Serve immediately with lots of freshly grated parmesan on the side. Enjoy!
So colourful and appetizing!
What a delicious throw together lunch and great way to use the veggies. While I know I’ve made veggie pasta salad, I can’t recall making the hot version.
Yum! Love pasta, and this is so colorful and healthy. Good, too, I’ll bet. 🙂 Thanks!
What a delish way to eat your veggies.
Clean-out-the-fridge pastas like this are the best kind of meals!