Vegetable Pasta Recipe

Boil pasta

Bring a large pot with 4 cups water and 1 tbsp kosher salt to a rolling boil. Add 12 oz pasta and cook according to package instructions until al dente (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Prep vegetables: peel and finely chop the yellow onion. Mince garlic. Slice red bell pepper into thin strips. Halve zucchini lengthwise and slice into 1/4" half-moons. Cut broccoli into small florets. Halve cherry tomatoes. Rinse and dry spinach. Tear basil leaves.

Sauté aromatics and vegetables

In a large wide skillet or sauté pan, heat 2 tbsp olive oil over medium heat until shimmering. Add the chopped onion and a pinch of salt; cook 4–5 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Add the red bell pepper and zucchini; cook 4–5 minutes until they begin to soften. Add the broccoli florets and cook 3–4 minutes more until bright green and just tender.

Add tomatoes and spinach

Stir in the halved cherry tomatoes and cook 2 minutes until they start to blister. Add the 3 cups baby spinach and stir until wilted, about 1–2 minutes. Season lightly with a pinch of salt and pepper while cooking to draw out moisture and flavor.

Deglaze and build sauce: Pour 1 tbsp dry white wine (or 1 tbsp veg broth) into the hot pan to deglaze, scraping any browned bits from the bottom. Cook 1 minute to reduce slightly.

Add 1 cup vegetable broth, 1 tbsp tomato paste, 1 tsp dried oregano, 1 tsp red pepper flakes, 1 tsp salt, 1 tsp black pepper and 1 tbsp lemon juice to the skillet. Stir to combine and bring to a gentle simmer. Let the sauce reduce 3–5 minutes so flavors meld; if it becomes too thick, add up to 1/2 cup reserved pasta water to reach desired consistency.

Combine pasta and sauce

Add the drained pasta to the skillet with the vegetables and sauce. Toss together over medium heat for 1–2 minutes so the pasta absorbs the sauce. If the pasta seems dry, add reserved pasta water a few tablespoons at a time until the sauce coats the pasta evenly.

Finish and serve: Remove the pan from heat. Stir in 1 tsp extra-virgin olive oil (finishing) and 1 cup grated parmesan (or sprinkle on individual servings) until melted and incorporated. Taste and adjust seasoning with more salt, pepper, or lemon juice as desired. Fold in torn basil leaves just before serving.

Portion: Divide the vegetable pasta among 4 plates or bowls and garnish with additional basil and a light drizzle of olive oil or extra parmesan if desired.