Vegetarian Pasta Recipe
Pasta tossed with fresh vegetables and a light 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 water to a boil. Add 1 tsp of salt.
- 2
Cook Pasta
Add the pasta to the boiling water and cook according to package instructions until al dente. Drain and set aside.
Preparing Vegetables
- 3
Sauté Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- 4
Add Bell Pepper and Zucchini
Add the diced bell pepper and zucchini to the skillet. Sauté for about 5-7 minutes until they are tender.
- 5
Add Cherry Tomatoes and Spinach
Stir in the halved cherry tomatoes and fresh spinach. Cook for an additional 2-3 minutes until the spinach has wilted.
Making the Sauce
- 6
Combine Sauce Ingredients
In the skillet with the vegetables, add 1 cup of vegetable broth, 2 tablespoons of lemon juice, 1 teaspoon of Italian seasoning, and black pepper to taste. Stir to combine.
- 7
Simmer
Let the sauce simmer for about 5 minutes to allow the flavors to meld.
Combining Pasta and Sauce
- 8
Combine
Add the drained pasta to the skillet with the sauce and vegetables. Toss everything together until the pasta is well coated.
- 9
Serve
Serve the vegetarian pasta warm, garnished with fresh herbs or grated cheese if desired.