Veggie Pasta Recipe
This veggie pasta proves vegetables can party without permission.
Colorful crunch, bold sauce, and zero guilt make indulgence feel suspiciously responsible.
Grab a fork, ignore stereotypes, and eat like plants finally learned confidence.
Veggie Pasta Recipe
This veggie pasta proves vegetables can party without permission.Colorful crunch, bold sauce, and zero guilt make indulgence feel suspiciously responsible.Grab a fork, ignore stereotypes, and eat like plants finally learned confidence.
Ingredients
- Pasta whole wheat or regular, dry: 180 g
- Olive oil: 2 tbsp
- Onion sliced: ½ cup
- Garlic minced: 1 tsp
- Bell pepper sliced: ½ cup
- Zucchini sliced: ½ cup
- Broccoli florets: ½ cup
- Cherry tomatoes halved: 1 cup
- Tomato sauce or crushed tomatoes: ¾ cup
- Dried oregano: 1 tsp
- Black pepper: ½ tsp
- Salt: ¾ tsp
- Chili flakes optional: ¼ tsp
- Fresh basil or parsley chopped: 2 tbsp
Instructions
- Boil pasta in salted water until al dente.
- Drain and set aside.
- Heat olive oil in a pan over medium heat.
- Add onion and sauté 3 minutes until soft.
- Add garlic and cook 30 seconds until fragrant.
- Add bell pepper, zucchini, and broccoli.
- Cook 4–5 minutes until slightly tender.
- Add cherry tomatoes and cook 2 minutes.
- Pour in tomato sauce, oregano, salt, and pepper.
- Simmer 4–5 minutes until slightly thick.
- Add cooked pasta and toss gently.
- Sprinkle chili flakes if using.
- Garnish with fresh herbs and serve warm.
Notes
Nutritional Values (Per Serving)
- Calories: 390 kcal
- Total Fat: 10 g
- Saturated Fat: 1.4 g
- Carbohydrates: 56 g
- Fiber: 8 g
- Protein: 12 g
Vitamins & Minerals (Per Serving %)
- Vitamin C: 45%
- Vitamin A: 35%
- Folate: 28%
- Potassium: 22%
- Magnesium: 18%
Additional Notes / Tips to Enhance the Flavor
Add olives for attitude.Finish with lemon zest for brightness.
Meal-prep friendly and reheats without sulking.
