Garden Fresh Veggie Pasta

Bursting with vibrant flavors and wholesome ingredients, Garden Fresh Veggie Pasta is a quick, easy, and nutrient-packed meal perfect for busy weeknights or casual gatherings. Featuring tender penne pasta tossed with a medley of sautéed vegetables—like zucchini, red bell pepper, and juicy cherry tomatoes—this dish is seasoned with aromatic dried herbs and finished with freshly grated Parmesan and fragrant basil leaves. The addition of spinach brings a boost of vitamins, while extra virgin olive oil ties everything together with a smooth richness. Ready in just 35 minutes, this pasta is a celebration of garden-fresh produce, making it a flavorful and satisfying vegetarian main course. Serve it hot for a cozy dinner or enjoy as a chilled pasta salad the next day!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 300 grams penne pasta
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, diced
• 3 units garlic cloves, minced
• 1 medium red bell pepper, sliced
• 1 medium zucchini, sliced
• 200 grams cherry tomatoes, halved
• 100 grams baby spinach
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 50 grams grated Parmesan cheese
• 2 tablespoons fresh basil leaves, for garnish

Directions

Step 1

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

Step 3

Add the minced garlic and cook for another 1-2 minutes, ensuring the garlic doesn't burn.

Step 4

Add the sliced red bell pepper and zucchini to the skillet and sauté for 5 minutes until they just begin to soften.

Step 5

Stir in the halved cherry tomatoes and cook for an additional 3 minutes until they start to release their juices.

Step 6

Add the baby spinach, dried oregano, dried basil, salt, and black pepper to the skillet. Sauté until the spinach has wilted, about 2 minutes.

Step 7

Toss the cooked pasta with the sautéed vegetables, ensuring the pasta is well coated with the vegetable mixture.

Step 8

Remove from heat and stir in 40 grams of the grated Parmesan cheese, reserving some for serving.

Step 9

Serve the veggie pasta hot, garnished with additional Parmesan cheese and fresh basil leaves.

Nutrition Facts

Serving size	1114.4 grams (1114.4g)

Amount per serving	% Daily Value*
Calories	1697

Total Fat 50.00g	64%
Saturated Fat 14.20g	71%
Polyunsaturated Fat 0.00g
Cholesterol 50mg	17%
Sodium 2141mg	93%
Total Carbohydrate 257.10g	93%
Dietary Fiber 22.70g	81%
Total Sugars 18.80g
Protein 66.90g	134%

Vitamin D 0IU	0%
Calcium 757mg	58%
Iron 17mg	93%
Potassium 2044mg	43%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.8%

Protein: 15.3%

Carbs: 58.9%