Vegetarian Pasta Recipe
Pasta with seasonal vegetables in a light olive oil sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Vegetables
Sauce
Method
Cooking Pasta
- 1
Boil Water
In a large pot, bring about 4 liters of water to a rolling boil. Add 1 tsp of salt to the boiling water.
- 2
Cook Pasta
Add 200 grams of pasta to the boiling water and cook according to package instructions, usually about 8-10 minutes, until al dente.
- 3
Drain Pasta
Once cooked, drain the pasta in a colander and set aside, reserving about 1/2 cup of the pasta water.
Preparing Vegetables
- 4
Chop Vegetables
While the pasta is cooking, wash and chop the zucchini and bell pepper into bite-sized pieces. Halve the cherry tomatoes.
- 5
Mince Garlic
Peel and mince the garlic cloves.
Cooking Vegetables
- 6
Sauté Vegetables
In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 7
Add Vegetables
Add chopped zucchini, bell pepper, and halved cherry tomatoes to the skillet. Sauté for 5-7 minutes until the vegetables are tender.
- 8
Add Spinach
Stir in the spinach and cook for an additional 2-3 minutes until wilted.
Combining Pasta and Sauce
- 9
Mix Pasta with Vegetables
Add the drained pasta to the skillet with the sautéed vegetables. Toss to combine, adding reserved pasta water as needed to create a light sauce.
- 10
Season
Season with 1 tsp of black pepper and toss again to distribute the seasoning evenly.
- 11
Serve
Plate the pasta and sprinkle with grated Parmesan cheese if desired. Serve warm.