10+ Pasta Vegetable Recipes for Healthy and Delicious Meals

Pasta can be a wonderful canvas for fresh vegetables, making it a delightful choice for any meal. These recipes not only offer great flavors but also help you incorporate more nutrients into your diet. Whether you’re a vegetarian or just looking to add more greens to your plate, vegetable pasta dishes can satisfy your cravings while keeping things healthy.

Incorporating vegetables into your pasta can turn a simple dish into a colorful and nutritious feast. From light summer salads to hearty baked casseroles, there are countless ways to enjoy pasta with a variety of veggies. You’ll find that the combinations are endless, allowing you to get creative in the kitchen.

Creamy Spinach and Mushroom Pasta

This creamy spinach and mushroom pasta is a delicious and quick meal perfect for any night. It combines rich flavors with the goodness of vegetables.

Start by cooking your favorite pasta according to the package directions.

While it cooks, heat some olive oil in a large skillet over medium-high heat. Add chopped shallots and fresh garlic, cooking until fragrant.

Next, toss in sliced mushrooms. Cook them until they are tender and golden. Then, add fresh spinach and stir until it wilts.

For the sauce, pour in heavy cream, stirring gently. If you like, you can mix in grated Parmesan cheese for extra flavor. Combine this creamy mixture with the drained pasta.

This dish is ready to serve in about 30 minutes!

Ingredients

• 300g pasta (penne, fettuccine, or spaghetti)
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 200g mushrooms, sliced
• 150g fresh spinach
• 1/2 cup heavy cream
• Salt and pepper to taste
• Parmesan cheese, for garnish

Cooking Instructions

1. Cook pasta until al dente.
2. Heat olive oil in a skillet over medium-high heat.
3. Sauté onion and garlic until fragrant.
4. Add mushrooms and cook until tender.
5. Stir in spinach until wilted.
6. Pour in heavy cream and add Parmesan.
7. Mix with drained pasta and serve warm.

2) Roasted Red Pepper Linguine

Roasted Red Pepper Linguine is a simple yet delicious dish. It features the rich flavor of roasted peppers, making it perfect for a quick meal. You can prepare the sauce while your pasta cooks.

To make this dish, start by roasting three large bell peppers. You can do this on the stovetop or in the oven. Once roasted, blend them with garlic and a bit of onion for added taste.

Cook your linguine in boiling salted water until it’s al dente. Don’t forget to save some pasta water for the sauce.

Combine the pasta with the pepper sauce in a large pan. Add olive oil, salt, and pepper to taste.

Finish by stirring in cream for extra richness. Serve with fresh basil or grated cheese if desired.

Ingredients

• 3 large bell peppers
• 1 lb (450 g) linguine
• 2 cloves garlic
• 1 small onion
• 1/2 cup (120 ml) cream
• Olive oil
• Salt and pepper

Cooking Instructions

1. Roast the bell peppers until charred.
2. Blend roasted peppers, garlic, and onion until smooth.
3. Cook the linguine in salted boiling water until al dente.
4. Reserve 1/2 cup of pasta water and drain the rest.
5. Combine pasta with the pepper mixture in a pan.
6. Stir in cream, olive oil, salt, and pepper.

3) Zucchini and Basil Pesto Penne

Zucchini and Basil Pesto Penne is a fresh and flavorful meal. It’s perfect for a quick dinner or a light lunch. The combination of zucchini and homemade pesto makes it special.

To start, you’ll need to prepare the basil pesto. Blend fresh basil, garlic, olive oil, pine nuts, and Parmesan cheese until smooth. You can adjust the ingredients to taste, adding salt as needed.

This creamy sauce pairs wonderfully with penne pasta.

While you cook the penne according to package directions, sauté sliced zucchini in a pan. You can use a little olive oil and season with salt and pepper.

Once the pasta is ready, combine it with the zucchini and pesto. Toss everything together until well mixed. Serve warm, and garnish with extra Parmesan if you like.

Ingredients

• 8 oz penne pasta
• 2 medium zucchinis, sliced
• 1 cup fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts
• 1/2 cup olive oil
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Cooking Instructions

1. Cook penne pasta according to the package directions.
2. In a blender, combine basil, garlic, pine nuts, and a pinch of salt.
3. With the blender running, slowly add olive oil until smooth.
4. Sauté zucchini in a pan with olive oil, salt, and pepper until tender.
5. Drain penne and mix with zucchini and pesto.
6. Serve warm, topped with extra Parmesan if desired.

4) Garlic Butter Broccoli Fettuccine

Garlic Butter Broccoli Fettuccine is a delicious and easy dish to prepare. It combines the savory flavor of garlic with tender broccoli and fettuccine pasta. You’ll love how quickly it comes together.

Start by cooking the fettuccine according to the package directions.

While the pasta cooks, you can prepare the broccoli. Steam or sauté it until it’s bright and tender.

In a skillet, melt butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

Then, add the cooked fettuccine and broccoli to the skillet. Toss everything together to coat with the garlic butter.

Season with salt and pepper to taste. For an extra touch, sprinkle some parmesan cheese on top before serving. This dish is perfect for a quick weeknight dinner!

Ingredients:

• 8 oz. fettuccine
• 2 cups broccoli florets
• 4 tbsp butter
• 3 cloves garlic, minced
• Salt and pepper to taste
• Parmesan cheese (optional)

Cooking Instructions:

1. Cook fettuccine according to package instructions.
2. Steam or sauté broccoli until bright and tender.
3. In a skillet, melt butter over medium heat.
4. Add garlic and sauté for 30 seconds.
5. Toss in fettuccine and broccoli; mix well.
6. Season with salt and pepper.
7. Serve with parmesan cheese on top, if desired.

5) Lemon Asparagus Orzo

Lemon Asparagus Orzo is a fresh and tasty dish that makes a great side or main meal. The orzo pasta pairs wonderfully with bright lemon and crisp asparagus.

To make this dish, start by cooking your orzo in vegetable broth for added flavor. Once it’s tender, mix in asparagus, lemon juice, and zest for a refreshing taste.

You can also sprinkle some Parmesan cheese on top to enhance the flavor. Fresh parsley adds a nice touch as well.

This dish is simple to prepare and perfect for any season!

Ingredients

• 2⅔ cups low-sodium vegetable broth
• 8 ounces dry orzo pasta
• 1 bunch of asparagus, ends trimmed and sliced
• 1½ teaspoons lemon zest
• 2 tablespoons freshly squeezed lemon juice
• ⅓ cup finely grated Parmesan cheese
• 2 tablespoons minced fresh parsley
• Salt and pepper to taste

Cooking Instructions

1. In a pot, bring the vegetable broth to a boil.
2. Add the orzo and cook until tender, about 8-10 minutes.
3. Stir in asparagus slices and cook for another 2-3 minutes.
4. Drain excess liquid, if needed.
5. Mix in lemon juice, zest, Parmesan, and parsley.
6. Season with salt and pepper before serving.

6) Roasted Vegetable Lasagna

Roasted Vegetable Lasagna is a great way to enjoy layers of flavor and healthy veggies. You will love how easy it is to prepare this dish.

Start by roasting your favorite vegetables. Bell peppers, zucchini, and eggplant work well. Roasting brings out their natural sweetness.

Next, you’ll need some lasagna noodles, ricotta cheese, marinara sauce, and mozzarella cheese. These ingredients come together to make a delicious combination.

In a baking dish, layer your roasted vegetables, noodles, and sauces. Repeat the layers until you finish with cheese on top.

Bake in an oven preheated to 350°F (175°C) until golden and bubbly.

Ingredients

• 9 lasagna noodles
• 2 cups roasted vegetables
• 1 cup ricotta cheese
• 2 cups marinara sauce
• 2 cups mozzarella cheese, shredded
• Olive oil, for roasting
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. Roast the vegetables with olive oil, salt, and pepper.
3. In a baking dish, spread some marinara sauce.
4. Layer noodles, roasted veggies, ricotta, and more sauce.
5. Repeat layers and finish with mozzarella on top.
6. Bake for 30-40 minutes until cheese is bubbly.

7) Eggplant Tomato Pasta Bake

The Eggplant Tomato Pasta Bake is a delicious way to enjoy vegetables. This dish combines tender eggplant with zesty tomato sauce and melted cheese. It’s perfect for a cozy dinner.

Start by cooking your pasta until al dente. While it’s cooking, prepare the eggplant by slicing it and sautéing until it’s soft.

Mix the cooked pasta with your sauce and eggplant.

Transfer everything into a baking dish and top with mozzarella and Parmesan cheese. Bake it in the oven at 375°F (190°C) for about 25 minutes, or until the cheese is bubbly and golden.

This dish is not only hearty but also packed with flavor. It’s a wonderful way to get your veggies in a comforting meal.

Ingredients

• 8 ounces rigatoni pasta
• 1 large eggplant, sliced
• 2 cups tomato sauce
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta in salted water until al dente. Drain and set aside.
3. Sauté the eggplant in olive oil until it’s soft.
4. In a large bowl, mix pasta, eggplant, and tomato sauce.
5. Transfer the mixture to a baking dish and top with mozzarella and Parmesan.
6. Bake for 25 minutes until the cheese is golden. Enjoy!

8) Butternut Squash Ravioli

Butternut squash ravioli is a comforting dish that’s perfect for fall. The sweet and nutty flavor of butternut squash pairs wonderfully with pasta. You can create this delightful meal from scratch and impress your family or friends.

To start, make fresh pasta dough using flour, eggs, and a little oil. After kneading, let it rest.

Meanwhile, roast your butternut squash until it’s tender. Then, blend it with some butter and seasonings to create a smooth filling.

Next, roll out the dough and place small amounts of filling in even rows. Cover with another sheet of dough, press down, and cut out your ravioli.

Cook them in salted boiling water until they float. Serve with a simple sauce, like brown butter, for a rich flavor. You’ll enjoy every bite!

Ingredients

• Fresh pasta dough (flour, eggs, oil)
• 1 medium butternut squash
• 2 tablespoons butter
• Salt and pepper to taste

Cooking Instructions

1. Roast the butternut squash until tender at 400°F (200°C).
2. Blend the squash with butter and seasonings.
3. Roll out the pasta and scoop filling onto it.
4. Cover and cut out ravioli.
5. Boil in salted water until they float.

9) Cauliflower Alfredo Rigatoni

Cauliflower Alfredo Rigatoni is a creamy and delicious pasta dish. It uses cauliflower to create a rich sauce that is both healthy and tasty. This is a great way to enjoy veggies while still savoring your pasta.

To make the sauce, roast cauliflower and garlic until they’re tender. Then blend them with some milk for a smooth texture. You can use unsweetened almond milk or your favorite plant-based option.

Next, cook your rigatoni according to the package instructions. Once it’s done, mix it with the creamy cauliflower sauce. You can top it with fresh parsley or grated Parmesan cheese if you like.

This dish is easy to customize with veggies or proteins. Enjoy your delightful Cauliflower Alfredo Rigatoni any day of the week!

Ingredients

• 1 large head of cauliflower
• 3 cloves garlic
• 1 cup unsweetened almond milk
• 12 oz rigatoni pasta
• Salt and pepper to taste
• Olive oil

Cooking Instructions

1. Preheat the oven to 390°F (200°C).
2. Roast cauliflower and garlic with olive oil for 25 minutes.
3. Blend cauliflower and garlic with almond milk until smooth.
4. Cook rigatoni according to package instructions.
5. Mix rigatoni with the cauliflower sauce.
6. Season with salt and pepper before serving.

10) Sun-Dried Tomato and Kale Spaghetti

Sun-dried tomato and kale spaghetti is a tasty and healthy dish. It’s simple to make and packed with flavor. The sun-dried tomatoes add a rich taste to the pasta.

For this recipe, you can use any pasta you like. Spaghetti works well, but feel free to choose your favorite shape. Cooking the pasta is quick and easy.

You’ll sauté garlic in olive oil, then toss in the sun-dried tomatoes and chopped kale. This will create a delicious aroma. Combine this mix with cooked pasta and some pasta water to make a light sauce.

Finish it off with a sprinkle of Parmesan cheese, if you like. This dish is perfect for a busy weeknight or a special dinner.

Ingredients:

• 8 ounces (225 grams) spaghetti
• 1 cup sun-dried tomatoes
• 2 cups chopped kale
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Cooking Instructions:

1. Cook spaghetti according to package directions.
2. In a pan, heat olive oil over medium heat.
3. Add minced garlic and sauté for 1 minute.
4. Stir in sun-dried tomatoes and kale.
5. Cook until kale is wilted, about 3-4 minutes.
6. Combine with cooked spaghetti and add pasta water as needed.
7. Season with salt and pepper.
8. Serve hot, topped with Parmesan cheese if desired.