Vegetarian Pasta Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add fettuccine and cook according to package directions until al dente (usually 8–11 minutes for dried). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

While pasta cooks, heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium heat until the butter melts and foams.

Add the diced onion and sauté 4–5 minutes until translucent and beginning to brown at the edges.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring to avoid burning.

Add the zucchini and red bell pepper. Sauté 4–6 minutes until vegetables are tender-crisp and lightly browned.

Stir in the halved cherry tomatoes and cook 2–3 minutes until they begin to blister and release juices.

Add the chopped baby spinach and cook 1–2 minutes until wilted. Remove vegetables to the side of the pan or keep them in the pan pushed to one side while you start the sauce if your skillet is large enough.

In the same skillet over medium heat, add tomato paste and cook 1 minute, stirring — this deepens the tomato flavor.

Pour in the crushed tomatoes and 1 cup vegetable broth, stir to combine and scrape any browned bits from the pan. Bring to a gentle simmer.

Stir in the dried Italian seasoning, crushed red pepper flakes, black pepper, and 1 teaspoon kosher salt. Simmer 6–8 minutes uncovered so the sauce thickens slightly.

Reduce heat to low, stir in the heavy cream (3 tablespoons) and 1 cup grated Parmesan until the sauce is smooth and creamy. If sauce is too thick, add up to 1/2 cup reserved pasta water to reach desired consistency.

Add the sautéed vegetables back into the sauce, along with julienned fresh basil. Toss gently to combine and heat through 1–2 minutes.

Add the drained fettuccine to the skillet with the sauce and vegetables. Toss gently to coat the pasta, adding reserved pasta water a few tablespoons at a time if needed to create a glossy sauce that clings to the noodles.

Taste and adjust seasoning with additional salt and pepper as needed. Stir in lemon zest and 1 teaspoon olive oil to brighten flavors.

Plate the pasta and finish each portion with a sprinkle of additional grated Parmesan and chiffonaded basil leaves.

Serve each portion with a bowl of soup, a portion of chef salad, and slices of garlic bread on the side. Warm the garlic bread in a 350°F (175°C) oven for 5–7 minutes if not already warm.

Enjoy immediately while hot.