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Easy Vegetable Pasta Recipe

BySoha

Easy Vegetable Pasta Recipe brings clarity, balance, and freshness to everyday cooking. Crisp vegetables, proper heat control, and clean seasoning turn simple ingredients into a composed, satisfying dish. Flavor builds naturally without relying on heavy sauces. Designed for reliability and speed, this pasta fits both busy schedules and thoughtful home cooking.

Ingredients List

  • 250 g pasta (penne, fusilli, or spaghetti)
  • 2 tbsp olive oil
  • 1 small onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 cup bell peppers, sliced
  • 1 cup zucchini, sliced
  • ½ cup carrots, julienned
  • ½ cup broccoli florets
  • Salt, to taste
  • ¼ tsp black pepper
  • ½ tsp dried oregano
  • ¼ tsp chili flakes
  • 2 tbsp grated parmesan cheese
  • Optional: fresh basil or parsley for garnish

Step-by-Step Instructions

easy vegetable pasta
Cook the pasta

Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain well and set aside.

Prepare the vegetables

Heat olive oil in a wide pan over medium heat. Add onion and cook until soft and translucent.

Build flavor

Add garlic and cook briefly until aromatic, keeping the color light.

Cook the vegetables

Add bell peppers, carrots, zucchini, and broccoli. Sauté for 4 to 5 minutes until tender yet vibrant.

Season the base

Season with salt, black pepper, oregano, and chili flakes. Toss gently to distribute seasoning evenly.

Combine pasta and vegetables

Add cooked pasta to the pan. Toss until vegetables and pasta are evenly mixed and lightly coated with oil.

Finish and serve

Remove from heat and add parmesan cheese. Garnish with fresh herbs if desired.

Cook Time

25 minutes

Servings

2 to 3 servings

Nutritional Information (approx. per serving)

  • Calories: 360 kcal
  • Protein: 12 g
  • Fat: 10 g
  • Carbohydrates: 54 g
  • Fiber: 6 g

Storage Instructions

Allow pasta to cool fully before storing. Transfer to an airtight container and refrigerate for up to 3 days. Reheat gently in a pan with a small drizzle of olive oil.

Suggestions

Serve with a side salad or toasted garlic bread for a complete meal. Grilled tofu, chickpeas, or mushrooms add protein without overpowering the vegetables. A squeeze of lemon before serving brightens flavors.

Seasonal Relevance

Vegetable pasta adapts easily to every season. Summer versions highlight zucchini and peppers, while cooler months suit broccoli, carrots, and leafy greens.

Conclusion

Easy Vegetable Pasta proves that thoughtful technique elevates simple ingredients. Balanced textures, controlled heat, and clean seasoning create a dish that feels intentional and refined. Reliable and adaptable, this recipe belongs in any well-rounded kitchen rotation.

Easy Vegetable Pasta Recipe
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Easy Vegetable Pasta Recipe

Recipe by Soha
Servings

2-3

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

1080

kcal
Total time

35

minutes

Easy vegetable pasta made with fresh, colorful vegetables sautéed in olive oil and tossed with perfectly cooked pasta. Light, balanced, and flavorful, this dish suits quick meals and everyday cooking.

Ingredients

  • 250 g pasta (penne, fusilli, or spaghetti)

  • 2 tbsp olive oil

  • 1 small onion, thinly sliced

  • 2 garlic cloves, finely chopped

  • 1 cup bell peppers, sliced

  • 1 cup zucchini, sliced

  • ½ cup carrots, julienned

  • ½ cup broccoli florets

  • Salt, to taste

  • ¼ tsp black pepper

  • ½ tsp dried oregano

  • ¼ tsp chili flakes

  • 2 tbsp grated parmesan cheese

  • Optional: fresh basil or parsley

Directions

  • Cook pasta in salted boiling water until al dente. Drain and set aside.
  • Heat olive oil in a wide pan over medium heat. Add onion and cook until soft.
  • Add garlic and cook briefly until fragrant.
  • Add bell peppers, zucchini, carrots, and broccoli. Sauté until tender and vibrant.
  • Season with salt, black pepper, oregano, and chili flakes.
  • Add cooked pasta and toss until evenly mixed.
  • Remove from heat and finish with parmesan and fresh herbs.

Recipe Video

Notes

  • Cut vegetables evenly for consistent cooking.
  • Avoid overcooking to keep color and texture intact.
  • Add a small splash of pasta water if the mixture feels dry.

FAQs

Can frozen vegetables be used instead of fresh ones?
Frozen vegetables work well when thawed and drained properly. High heat helps remove excess moisture during cooking.

Which pasta shape works best for vegetable pasta?
Short pasta shapes hold vegetables evenly, while long pasta offers a lighter, more fluid presentation.

Can the dish be made vegan?
Yes. Skip parmesan or replace it with a plant-based alternative while keeping seasoning balanced.

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