Pasta with Veggies

This penne pasta with veggies dish is light and fresh, but thanks to the veggies, herbs, olive oil and grated Parmesan, it’s absolutely bursting with flavor. The lightness of the veggies and the penne makes for a bright, summery meal that’ll hit the spot when you’re craving pasta but want something just a bit different. And because it is light, it pairs well with grilled or roasted meat, garlic bread and a crisp green salad. More inspiration: From start to finish, this recipe takes just 35 minutes.

Ingredients for Pasta with Veggies

• Pasta: This recipe calls for penne pasta, but the choice is yours—almost any type of pasta works well here.
• Veggies: The fresh-veggie portion of this recipe calls for carrots, garlic, plum tomatoes, broccoli florets, yellow summer squash and green pepper.
• Olive oil: Any flavor of EVOO would work well, but a medium flavor option won’t take away from the vegetables and herbs while adding rich flavor to the pasta.
• Herbs: Use fresh basil, thyme and oregano if you have access, otherwise the dried version will work as well.
• Salt and pepper: Freshly ground salt and pepper really add a nice touch to this dish.
• Parmesan cheese: Fresh or grated Parmesan cheese is used as a garnish at the end.

Directions

Step 1: Cook the pasta

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Cook the pasta according to the package directions, then drain it and set it aside.

Step 2: Cook the veggies

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While the pasta is cooking, in a large nonstick skillet, saute the carrots in oil until they’re crisp-tender. Add the garlic and cook for one minute longer. Stir in the tomatoes, broccoli, squash, green pepper and seasonings. Bring the pan to a boil. Reduce the heat, and simmer, uncovered, until the vegetables are tender, 8 to 10 additional minutes.

Step 3: Combine everything and garnish

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Stir the pasta into the veggie sauce mixture, then sprinkle the top with Parmesan cheese.

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Pasta with Veggies Variations

• Add more veggies: The veggies chosen here for this recipe are ideal, but feel free to add baby corn, fresh snap peas, diced mushrooms or any other favorite veggie that pairs well with pasta, such as asparagus or zucchini.
• Make it vegan: Keep the cheese out, and you’ll have a vegan option. Top the dish instead with a sprinkle of nutritional yeast.
• Try it with pesto: This dish is delightful on its own, but a few spoonfuls of pesto makes for a delicious addition.

How to Store Pasta with Veggies

Any veggie pasta leftovers can be stored in an airtight container in the fridge. Consume the leftovers within five days.

How do you reheat vegetable pasta?

To rewarm leftovers, heat them in a skillet with a small pool of tomato sauce on the bottom to keep the pasta from sticking. Stir frequently until the pasta begins to bubble and is heated through.

Pasta with Veggies Tips

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How do I properly cook pasta?

While it may seem easy enough to boil pasta, if you’re consistently struggling with either overcooked or undercooked pasta, check out our helpful guide to how to cook pasta. We’ll break it down for you with step-by-step instructions for making the best pasta possible.

Can I serve this with meat?

Absolutely! This pasta with vegetables dish is delightful when served with roast chicken or with mini meatballs on top.

Can I leave out the tomatoes?

Yes, if you’d prefer a pasta dish without a trace of tomatoes, feel free to leave them out. The veggies, herbs, salt and pepper work together to create a simple albeit tasty meal.