10+ Pasta with Vegetables Recipes for a Wholesome Meal

Pasta with vegetables is a delightful way to enjoy a nutritious meal. This dish allows you to combine your favorite pasta with a variety of fresh produce, creating a colorful and flavorful plate. You can easily whip up many different recipes that are both tasty and healthy, making it perfect for any occasion.

Whether you’re looking for a quick weeknight dinner or a dish to impress guests, you’ll find plenty of inspiration here. With so many vegetables available, you can customize each recipe to match your tastes and what you have on hand. Let’s explore these delicious pasta with vegetables recipes that will become staples in your kitchen.

Spaghetti Primavera

Spaghetti Primavera is a colorful and fresh dish packed with seasonal vegetables. It’s a great way to enjoy pasta while adding plenty of nutrients. You can customize it with your favorite veggies.

To start, cook your spaghetti in a large pot of boiling salted water. Make sure to follow the package instructions for the perfect texture.

While the pasta is cooking, prepare your vegetables. You can use zucchini, bell peppers, carrots, and cherry tomatoes for a vibrant mix.

Once the pasta is done, reserve some of the pasta water and drain it.

In a large skillet, heat some olive oil and add the vegetables. Sauté them until they are tender but still crisp.

Combine the drained spaghetti with the sautéed veggies in the skillet. Drizzle with lemon juice and season with salt and pepper to taste. Toss everything together, adding pasta water as needed for a creamy texture.

Ingredients

• 8 oz spaghetti
• 1 zucchini, sliced
• 1 bell pepper, chopped
• 1 carrot, julienned
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Cooking Instructions

1. Cook spaghetti according to package instructions.
2. Drain spaghetti, reserving some pasta water.
3. Heat olive oil in a skillet over medium heat.
4. Sauté vegetables until tender.
5. Add spaghetti to the skillet.
6. Drizzle with lemon juice, salt, and pepper.
7. Toss and add reserved pasta water as needed.

2) Pasta Ratatouille

Pasta ratatouille is a delicious way to enjoy fresh vegetables in a comforting meal. You can use a mix of your favorite veggies like zucchini, bell peppers, and eggplant. This dish is not only colorful but packed with flavor.

Start by roasting the vegetables until they are tender. Toss them with cooked pasta for a delicious combination. You can add olive oil, garlic, and Italian herbs for extra taste.

Top it off with a sprinkle of Parmesan cheese to enhance the flavors. This dish pairs well with a simple side salad or garlic bread.

Ingredients

• 1 large zucchini
• 2 bell peppers (any color)
• 1 eggplant
• 1 onion
• 2 cloves garlic
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 8 ounces pasta
• Grated Parmesan cheese

Cooking Instructions

1. Preheat your oven to 425°F (220°C).
2. Chop the vegetables into bite-size pieces.
3. Toss vegetables with olive oil, garlic, and seasonings.
4. Roast for 20-25 minutes, stirring occasionally.
5. Cook pasta according to package directions.
6. Combine roasted vegetables with cooked pasta.
7. Serve with grated Parmesan on top.

Zucchini Noodle Stir-Fry

Zucchini noodle stir-fry is a delicious and healthy way to enjoy your favorite vegetables. Start by spiralizing fresh zucchini into noodles to create a lighter alternative to traditional pasta.

Heat some oil in a skillet over medium heat. Add minced garlic and grated ginger, cooking until fragrant. Then, toss in your choice of colorful vegetables like bell peppers, carrots, and snap peas.

Cook everything for a few minutes until the veggies are tender but still crunchy.

To add flavor, mix in a savory sauce made from soy sauce, sesame oil, and a touch of honey. Finally, fold in your zucchini noodles, letting them cook for just a couple of minutes.

Serve your zucchini noodle stir-fry warm, topped with sesame seeds or chopped green onions for extra flavor.

Ingredients:

• 2 medium zucchini
• 2 tablespoons oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 cup mixed vegetables (e.g., bell peppers, carrots)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon honey

Cooking Instructions:

1. Spiralize the zucchini into noodles.
2. Heat oil in a skillet over medium heat (about 350°F or 180°C).
3. Add garlic and ginger; stir for 30 seconds.
4. Add mixed vegetables; cook for 3-4 minutes.
5. Stir in soy sauce, sesame oil, and honey.
6. Add zucchini noodles; cook for 2-3 minutes.
7. Serve warm, garnished if desired.

4) Broccoli Pesto Orzo

Broccoli Pesto Orzo is a delicious and colorful dish. It combines the bright flavors of blanched broccoli with the classic taste of pesto. Using orzo pasta makes it unique and fun.

This recipe is quick and easy to prepare. The pistachios give it a twist that many find delightful. You can enjoy this as a main course or a side dish.

For a complete meal, add your favorite protein like chicken or shrimp. It’s a great way to boost your vegetable intake while enjoying your pasta.

Ingredients

• 1 cup orzo pasta
• 2 cups broccoli florets
• ½ cup fresh basil
• ¼ cup pistachios
• 1 clove garlic
• ½ cup olive oil
• Salt and pepper to taste

Cooking Instructions

1. Bring a pot of salted water to a boil.
2. Add the orzo and cook according to package directions.
3. In the last 2-3 minutes of cooking, add the broccoli.
4. Drain the orzo and broccoli together.
5. In a blender, combine basil, pistachios, garlic, and olive oil. Blend until smooth.
6. Mix the pesto with the orzo and broccoli. Season with salt and pepper. Enjoy!

5) Spinach and Sun-Dried Tomato Linguine

This Spinach and Sun-Dried Tomato Linguine is a quick and flavorful dish. You’ll love how the creamy sauce combines with fresh spinach and tangy sun-dried tomatoes. It’s perfect for a weeknight dinner.

To start, cook your linguine until it’s al dente. This usually takes about 8-10 minutes in boiling water. Drain the pasta and set it aside.

In a separate pan, heat some olive oil and add garlic. Cook it for a minute until it’s fragrant. Then, stir in chopped sun-dried tomatoes and spinach until the spinach wilts.

Now, add the cooked linguine to the pan. Pour in a touch of cream and sprinkle with Parmesan cheese. Mix everything well, allowing the sauce to coat the pasta.

Serve your dish warm and enjoy a delightful meal with vibrant flavors!

Ingredients

• 8 oz linguine
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Cooking Instructions

1. Cook the linguine according to package instructions. Drain it.
2. In a large pan, heat olive oil over medium heat.
3. Add minced garlic and cook for 1 minute.
4. Stir in sun-dried tomatoes and spinach, cooking until spinach wilts.
5. Mix in the cooked linguine.
6. Pour in heavy cream and add Parmesan, stirring well.
7. Season with salt and pepper before serving.

6) Roasted Veggie Penne

Roasted Veggie Penne is a delicious dish that combines pasta with fresh, colorful vegetables. You’ll love how easy it is to prepare and how healthy it is too.

Start by preheating your oven to 450°F (232°C). You can choose vegetables like bell peppers, zucchini, and mushrooms. Toss them with olive oil, salt, pepper, and your favorite herbs before roasting.

While the veggies cook, boil your penne pasta until it’s just al dente. This takes about 6 minutes. You’ll want it slightly undercooked since it will continue cooking in the oven.

Once your vegetables are roasted, mix them with the pasta. You can add cheese for extra flavor if you like. Pour everything into a baking dish and bake for another 10-15 minutes for a warm, comforting meal.

Ingredients

• 2 red bell peppers, cut into strips
• 2 zucchini, cut into pieces
• 2 cups mushrooms, sliced
• 1 onion, chopped
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried herbs
• 8 ounces penne pasta
• Grated cheese (optional)

Cooking Instructions

1. Preheat the oven to 450°F (232°C).
2. Toss vegetables with olive oil, salt, pepper, and herbs on a baking sheet.
3. Roast the vegetables for about 20 minutes.
4. Boil penne pasta for 6 minutes; drain.
5. Combine pasta with roasted vegetables in a baking dish.
6. Sprinkle cheese on top if desired, then bake for 10-15 minutes.

7) Mushroom and Bell Pepper Fettuccine

This tasty dish combines fettuccine pasta with savory mushrooms and colorful bell peppers. It’s simple to prepare and perfect for a quick weeknight dinner.

Start by cooking your fettuccine according to the package directions.

While the pasta is cooking, heat olive oil in a large skillet over medium heat. Then, add sliced mushrooms and diced bell peppers. Sauté them until they are tender and golden brown.

Once the pasta is done, drain it and add it to the skillet with the cooked vegetables. Toss everything together and season with salt and pepper to taste. You can sprinkle some grated cheese on top for extra flavor.

This meal is delicious and packed with vegetables, making it a great option for everyone. Enjoy every bite!

Ingredients

• 8 oz fettuccine pasta
• 1 cup mushrooms, sliced
• 1 cup bell peppers, sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Grated cheese (optional)

Cooking Instructions

1. Cook fettuccine according to package instructions.
2. Heat olive oil in a large skillet over medium heat.
3. Add mushrooms and bell peppers; sauté until tender.
4. Drain pasta and add to the skillet.
5. Toss to mix; season with salt and pepper.
6. Serve with grated cheese if desired.

8) Asparagus Lemon Penne

Asparagus Lemon Penne is a bright and tasty dish that’s easy to make. The fresh flavors of lemon and asparagus work well with the pasta, creating a satisfying meal.

To start, you will need penne pasta, asparagus, lemon juice, olive oil, and some cheese for garnish. Cook the penne according to package instructions until al dente.

While the pasta cooks, sauté chopped asparagus in olive oil until tender. Add lemon juice to the pan for a zesty kick.

Once the pasta is ready, toss it with the asparagus and a little pasta water to create a light sauce.

Serve the Asparagus Lemon Penne warm. Top with grated cheese, and enjoy a delicious meal!

Ingredients

• 8 oz penne pasta
• 1 lb asparagus, trimmed and cut into pieces
• 2 tablespoons olive oil
• Juice of 1 lemon
• Grated cheese for topping (like Parmesan)

Cooking Instructions

1. Boil salted water and cook penne for about 8 minutes.
2. In a separate pan, heat olive oil and sauté asparagus until tender.
3. Add lemon juice to the asparagus.
4. Drain the pasta and mix it with the asparagus.
5. Serve hot and top with grated cheese.

9) Kale and Cherry Tomato Farfalle

Kale and cherry tomato farfalle is a bright and tasty dish that’s easy to make. The sweetness of roasted cherry tomatoes pairs wonderfully with the earthy flavor of kale.

Start by cooking your farfalle pasta until it’s al dente. You will want to reserve some pasta water for later.

While the pasta cooks, roast the cherry tomatoes with a bit of olive oil for extra flavor.

Once the tomatoes are soft, add fresh kale to the pan. Stir until it wilts down.

Mixing in the pasta and some reserved water creates a creamy texture. A splash of lemon juice brightens up the dish.

Serve this tasty combination warm, topped with grated Parmesan cheese for a delightful finish. This meal is perfect for a quick weeknight dinner or a cozy weekend lunch.

Ingredients

• 250g farfalle pasta
• 250g cherry tomatoes
• 150g kale, chopped
• 2 tbsp olive oil
• 1 lemon, juiced
• Salt and pepper to taste
• Grated Parmesan cheese

Cooking Instructions

1. Cook farfalle pasta according to package instructions.
2. Preheat oven to 400°F (200°C).
3. Toss cherry tomatoes with olive oil and roast for 15-20 minutes.
4. Add kale to roasted tomatoes and stir until wilted.
5. Mix in farfalle with reserved pasta water.
6. Add lemon juice, salt, and pepper.
7. Serve warm, topped with Parmesan cheese.

10) Butternut Squash Lasagna

Butternut squash lasagna is a delicious and satisfying meal. It combines layers of roasted butternut squash, pasta, and cheese for a comforting dish. You can enjoy the sweet flavor of the squash with creamy ricotta and gooey mozzarella.

To make this lasagna, start by slicing the butternut squash into thin layers. Roast until tender for a rich, sweet taste.

Layer the squash with noodles and cheese in a baking dish. You can also add spinach or other vegetables for extra nutrients.

Bake at 400°F (200°C) until bubbly and golden on top. Each bite is a warm hug on a plate, perfect for a cozy dinner.

Ingredients

• 1 medium butternut squash
• Olive oil
• Salt and pepper
• Lasagna noodles
• Ricotta cheese
• Mozzarella cheese
• Spinach (optional)

Cooking Instructions

1. Preheat the oven to 400°F (200°C).

2. Slice the butternut squash and toss with olive oil, salt, and pepper.

3. Roast the squash until tender.

4. Layer noodles, squash, ricotta, and mozzarella in a baking dish.

5. Bake until golden and bubbly.