Veggie Pasta Recipe

1. Bring water to boil

In a large pot bring 6 cups water to a rolling boil. Add 1 tablespoon kosher salt.

2. Prep vegetables

Peel the sweet potato and cut into 1/2-inch cubes. Trim broccoli into bite-sized florets. Peel and finely chop the onion. Mince the garlic. Zest and juice the lemon. Chop the parsley and set aside.

3. Cook pasta

Add 12 oz pasta to the boiling water and cook according to package directions until al dente (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

4. Option A — Roast (recommended for caramelization): Preheat oven to 425°F (220°C). Toss sweet potato cubes with 1 tablespoon olive oil and a pinch of salt and spread on a rimmed baking sheet in a single layer. Roast 15 minutes, add broccoli florets tossed with 1 tablespoon olive oil and a pinch of salt, and roast another 10–12 minutes until sweet potatoes are tender and slightly browned and broccoli has some char.

5. Option B — Pan-sauté (faster): Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sweet potato cubes in a single layer, cook 6–8 minutes, stirring occasionally, until edges brown and potatoes begin to soften. Add broccoli florets, 2–3 tablespoons water, cover and steam 4–5 minutes until florets are tender-crisp. Remove from skillet and set aside.

6. In the same large skillet (or a clean sauté pan) heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat. Add chopped onion and sauté 4–5 minutes until softened and translucent.

7. Add minced garlic and cook 30–45 seconds until fragrant, stirring so garlic doesn't brown.

8. Pour in 1 cup vegetable broth, add 1 teaspoon dried oregano, 1 teaspoon red pepper flakes (adjust to taste), 1/2 teaspoon black pepper and 1 teaspoon salt. Bring to a gentle simmer and let reduce 2–3 minutes to concentrate flavor.

9. Stir in lemon zest and juice from 1 lemon. Add 1/2 cup grated Parmesan (or nutritional yeast) and stir until melted/combined, creating a loose sauce. If sauce is too thick, add reserved pasta water 1/4 cup at a time until you reach a saucy consistency (you will likely use 1/4–1/2 cup).

10. Add cooked pasta, roasted/sautéed sweet potatoes and broccoli, and optional spinach to the skillet. Toss gently over medium heat 1–2 minutes until spinach wilts and everything is evenly coated. If mixture seems dry, add more reserved pasta water or a splash of olive oil.

11. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.

12. Stir in chopped parsley and sprinkle toasted pine nuts or chopped walnuts if using. Serve immediately with extra grated Parmesan or nutritional yeast on the side.