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Veggie Pasta Recipe

Emily Carter
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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Calories 390 kcal

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.