Veggie-Loaded Pasta
A fast, fabulous vegan pasta dish overflowing with seasonal vegetables, garlic, and herbs—perfect for lazy health goddesses and weekday queens.
Ingredients
- 200 g penne or pasta of choice
- 1 tbsp olive oil
- 2 garlic cloves minced
- 1 cup broccoli florets
- ½ cup cherry tomatoes halved
- ½ bell pepper sliced
- ½ zucchini chopped
- 1 small carrot grated
- 1 tbsp lemon juice
- 1 tsp dried oregano
- ¼ tsp chili flakes optional but recommended
- Salt and pepper to taste
Instructions
- Boil pasta in salted water until al dente. Drain and set aside, resisting urge to eat it straight from the pot.
- Heat oil in a frying pan. Add garlic and sauté until you smell it and your kitchen starts smelling expensive.
- Add veggies—broccoli, tomatoes, pepper, zucchini, and carrot. Cook on medium until tender-crisp and Instagram-worthy.
- Season with oregano, chili flakes, salt, and pepper. Stir in lemon juice for that fresh, bright kick.
- Toss cooked pasta into the veggie mix. Coat everything evenly and heat for 1-2 minutes. Serve hot with attitude.
Notes
🧾 Nutritional Values (Per Serving)
- Calories: 410
- Total Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 12g
💊 Vitamins and Minerals (Per Serving)
- Vitamin A: 40%
- Vitamin C: 70%
- Iron: 18%
- Magnesium: 14%
- Folate: 22%
💡 Tips to Enhance Flavor
- Add a dollop of vegan pesto for green goddess energy.
- Stir in nutritional yeast for a cheesy, protein-packed kick.
- Use whole grain pasta for more fiber and smugness.
- Top with toasted seeds or crushed nuts for crunch.
- Finish with fresh basil if you're feeling extra.