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Vegetable Pasta

Vibrant Vegetable Pasta Ready in Just 20 Minutes

This Vegetable Pasta is a quick and healthy meal, ready in just 20 minutes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Pasta
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tbsp Olive Oil Essential for sautéing the vegetables; you can substitute with any neutral oil if desired.
  • 2 cloves Garlic Minced; fresh garlic provides the best taste.
  • 1 Onion Finely chopped; substitute with shallots for a hint of sweetness.
For the Vegetables
  • 2 Zucchini Halved and sliced; yellow squash works as a great alternative.
  • 1 Red Capsicum/Bell Pepper Halved and sliced; any bell pepper color can be used.
  • 1 cup Corn Frozen or canned; fresh corn can also be delightful.
  • 1 head Broccoli Broken into florets; feel free to swap with cauliflower.
For the Pasta and Sauce
  • 250 g Short Pasta e.g., Ziti or Penne; any short pasta works perfectly.
  • 800 g Crushed Tomato Forms the flavorful sauce base; diced tomatoes can be an alternative.
  • 1.5 cups Vegetable or Chicken Broth Enhances depth of flavor; water can work in a pinch.
  • 2 tbsp Tomato Paste Intensifies the rich tomato flavor essential in your Vegetable Pasta.
For Seasoning
  • 1 tbsp Italian Herb Mix For seasoning; can be substituted with a blend of dried basil and oregano for personal preference.
  • 1 tsp Garlic Powder Enhances the garlic flavor; omit if you prefer to rely on fresh garlic only.
  • 0.5 tsp Red Pepper Flakes Adds a touch of heat; adjust according to your spice tolerance.
  • 1.5 tsp Salt Always season to taste; balance your flavors for a satisfying dish.
  • 0.5 tsp Black Pepper Brings warmth and seasoning to your Vegetable Pasta.
For the Finish
  • 1.5 cups Shredded Cheese Optional; adds creaminess and richness to the dish; substitute with parmesan for a lower calorie option.
  • Finely Chopped Parsley For garnish, optional; lends freshness and a beautiful pop of color.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Begin by placing a large pot over medium heat and adding a splash of olive oil, allowing it to warm for about 2 minutes.
  2. Add minced garlic and finely chopped onion to the pot, sautéing for 3-4 minutes until the onions become translucent and fragrant.
  3. Increase the heat to medium-high and stir in the sliced zucchini and capsicum. Cook for approximately 1.5 minutes.
  4. Next, add the corn, crushed tomatoes, broth, tomato paste, and Italian herb mix into the pot and stir well.
  5. Once bubbling, reduce the heat slightly, then add the short pasta and gently push in the broccoli florets. Cover the pot and let it cook for about 5 minutes.
  6. After 5 minutes, remove the lid and stir the mixture every couple of minutes for an additional 3-4 minutes until the pasta is al dente.
  7. Stir in half of the shredded cheese, adjusting seasoning with salt and black pepper to taste.
  8. Top your Vegetable Pasta with the remaining cheese and cover the pot for about 1 minute.
  9. Finally, transfer the Vegetable Pasta to a serving dish and consider garnishing with finely chopped parsley.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 55gProtein: 12gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 500mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 1500IUVitamin C: 80mgCalcium: 200mgIron: 2mg

Notes

Store any leftovers in an airtight container. This recipe is customizable with seasonal vegetables to elevate your experience.

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