10+ Pasta Vegetable Recipes to Satisfy Your Cravings

Pasta vegetable recipes are a delicious way to enjoy a variety of fresh ingredients. These recipes are not only colorful but also packed with nutrients, making them a healthy choice for any meal. You can easily create satisfying dishes that are perfect for any season. Whether you’re cooking for yourself or entertaining friends and family, these recipes are a great addition to your menu.

With numerous possibilities, pasta vegetable recipes allow you to mix and match your favorite vegetables. You can experiment with different sauce options to enhance the flavors. These meals can be quick to prepare and are a wonderful way to incorporate more vegetables into your diet.

1) Zucchini and Mushroom Pasta Delight

Zucchini and mushroom pasta is a delightful dish that’s simple to make. It brings together fresh veggies and pasta for a tasty meal that’s perfect for lunch or dinner. The creamy sauce pairs nicely with the textures of zucchini and mushrooms.

To start, you can use your favorite pasta. Cook it according to the package instructions while you prepare the other ingredients.

This recipe allows you to enjoy a healthy meal in just about 30 minutes. With its rich flavor and vibrant colors, this dish will surely please everyone at the table.

Ingredients

• 8 oz. (225 g) pasta
• 2 medium zucchinis, sliced
• 8 oz. (225 g) mushrooms, sliced
• 2 tablespoons olive oil
• 1 cup (240 ml) cashew cream
• Salt and pepper to taste
• Fresh basil for garnish

Cooking Instructions

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat.
3. Add sliced zucchinis and mushrooms. Cook until tender.
4. Stir in the cashew cream. Mix well.
5. Combine with the cooked pasta. Season with salt and pepper.
6. Serve warm and garnish with fresh basil.

2) Creamy Broccoli Alfredo with Penne

Creamy Broccoli Alfredo with Penne is a delicious and comforting dish. It combines tender penne pasta, fresh broccoli, and a rich Alfredo sauce. This recipe is perfect for a quick dinner.

Start by cooking penne pasta in a pot of salted water. When it’s almost done, add the broccoli florets. This will cook the broccoli perfectly.

In another pan, melt butter and sauté minced garlic. Then add heavy cream and let it simmer. Stir in Parmesan cheese until it’s smooth. Combine the sauce with the pasta and broccoli for a creamy treat.

Ingredients

• 1 pound penne pasta
• 2 cups broccoli florets
• 2 tablespoons butter
• 1 head garlic, minced
• 2 cups heavy cream
• 2 cups grated Parmesan cheese
• Salt and pepper to taste

Cooking Instructions

1. Boil salted water in a large pot.
2. Add penne pasta and cook until al dente.
3. Two minutes before pasta is done, add broccoli.
4. In a skillet, melt butter and sauté garlic.
5. Stir in heavy cream and simmer.
6. Add Parmesan cheese and mix well.
7. Drain pasta and broccoli, then combine with the sauce.
8. Season with salt and pepper. Enjoy your meal!

3) Roasted Vegetable Spaghetti Aglio e Olio

Roasted Vegetable Spaghetti Aglio e Olio is a delicious twist on the classic dish. You can enhance the flavors by adding your favorite roasted veggies. Common choices include zucchini, bell peppers, and cherry tomatoes.

To start, you’ll need to roast your vegetables until they are tender and slightly caramelized. This brings out their natural sweetness. While the veggies roast, cook your spaghetti until it’s al dente.

Combine the pasta with garlic sautéed in olive oil for a truly tasty experience. Toss in the roasted vegetables and finish with some fresh herbs for extra flavor.

Ingredients

• Spaghetti
• Olive oil
• Garlic
• Zucchini
• Bell peppers
• Cherry tomatoes
• Fresh herbs (like basil or parsley)
• Crushed red pepper (optional)
• Salt and pepper

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Chop vegetables and place them on a baking sheet with olive oil, salt, and pepper.
3. Roast for 20-25 minutes until tender.
4. Cook spaghetti according to package instructions.
5. In a pan, sauté minced garlic in olive oil.
6. Toss cooked spaghetti and roasted vegetables with garlic.
7. Add fresh herbs and crushed red pepper if desired.

4) Pasta Primavera with Seasonal Veggies

Pasta Primavera is a colorful and delicious dish that highlights fresh seasonal vegetables. You can use any veggies you like, such as zucchini, bell peppers, and broccoli.

Start by sautéing the vegetables in olive oil until they are tender but still crisp. This brings out their natural flavors.

Cook your favorite pasta until it’s al dente. Then, combine the pasta with the sautéed vegetables, adding some garlic and lemon juice for brightness.

Don’t forget a sprinkle of Parmesan cheese for added flavor! This dish is perfect as a main course or a side.

Ingredients

• Pasta (e.g., spaghetti or penne)
• Zucchini
• Bell peppers
• Broccoli
• Olive oil
• Garlic
• Lemon juice
• Parmesan cheese
• Salt and pepper

Cooking Instructions

1. Cook pasta according to package instructions.
2. Heat olive oil in a pan over medium heat.
3. Sauté chopped veggies for 3-5 minutes.
4. Add minced garlic and cook for another minute.
5. Drain pasta and combine with veggies.
6. Stir in lemon juice, salt, and pepper.
7. Top with Parmesan and serve hot.

5) Spinach and Cherry Tomato Linguine

Spinach and cherry tomato linguine is a quick and tasty dish. This recipe is perfect for busy nights when you want something light.

Start by cooking your linguine until it is al dente. While the pasta cooks, heat olive oil in a pan. Add minced garlic and sauté until fragrant.

Next, toss in the cherry tomatoes and fresh spinach. Cook until the spinach wilts and the tomatoes soften. Drain the pasta and mix it into the pan with the veggies.

Finally, season with salt, pepper, and a splash of lemon juice for that extra zing. Serve warm and enjoy!

Ingredients

• 8 oz (225 g) linguine
• 2 cups cherry tomatoes, halved
• 2 cups fresh spinach
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Juice of 1 lemon

Cooking Instructions

1. Cook the linguine according to package instructions until al dente.
2. Heat olive oil in a pan over medium heat.
3. Add minced garlic and sauté for 1-2 minutes.
4. Add cherry tomatoes and cook until they soften.
5. Add spinach and cook until wilted.
6. Drain the pasta, then add it to the pan.
7. Season with salt, pepper, and lemon juice.
8. Toss everything together and serve warm.

6) Artichoke and Olive Mediterranean Pasta

Artichoke and Olive Mediterranean Pasta is a quick and flavorful dish. It’s perfect for busy nights when you want something healthy and delicious.

Start by cooking your favorite pasta according to package instructions. While that’s happening, sauté some garlic in olive oil. Add artichoke hearts and Kalamata olives for a pop of flavor.

Once the pasta is ready, combine it with your sautéed mixture. Toss in some fresh tomatoes and spinach for extra color. Season with salt, pepper, and a squeeze of lemon juice for brightness.

This dish is refreshing and satisfying. It also makes great leftovers for lunch!

Ingredients

• 8 oz pasta of your choice
• 1 cup artichoke hearts, chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 2 cups fresh spinach
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Cooking Instructions

1. Cook the pasta according to package instructions.
2. In a skillet, heat olive oil and sauté garlic for 1 minute.
3. Add artichoke hearts and olives, cooking for 3-4 minutes.
4. Stir in cherry tomatoes and spinach, cooking until spinach wilts.
5. Drain the pasta and combine with the skillet mixture.
6. Season with lemon juice, salt, and pepper before serving.

7) Garlic Herb Vegetable Orzo

Garlic Herb Vegetable Orzo is a tasty and colorful dish that is perfect for any meal. This recipe combines orzo pasta with fresh vegetables and aromatic herbs for a delightful flavor.

You can use vegetables like zucchini, cherry tomatoes, and spinach. These add not only color but also nutrition to your plate. The garlic brings a wonderful aroma that enhances the overall taste.

This dish is simple to make and can be served warm or chilled. It’s great for lunch, dinner, or even as a side at a picnic.

Ingredients

• 2 cups orzo pasta
• 2 medium zucchini, diced
• 1 cup cherry tomatoes, halved
• 2 cups fresh spinach
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh herbs like parsley or basil (optional)

Cooking Instructions

1. Cook the orzo in boiling salted water according to package instructions.
2. In a saucepan, heat olive oil over medium heat.
3. Add minced garlic and sauté for about 1 minute.
4. Toss in zucchini and cherry tomatoes, cooking for 3-4 minutes.
5. Add fresh spinach and cook until wilted.
6. Combine the cooked orzo with the vegetables.
7. Season with salt, pepper, and fresh herbs if desired. Serve warm or chilled.

8) One-Pot Vegetable and Herb Fusilli

This One-Pot Vegetable and Herb Fusilli is perfect for a quick meal. You will enjoy a mix of fresh vegetables and aromatic herbs that create a flavorful dish.

Start by gathering your ingredients. You can use whole wheat fusilli pasta for added nutrition. Combine it with fresh tomatoes, peas, spinach, zucchini, and sweet corn for a colorful plate.

This recipe cooks everything in one pot, making cleanup simple. Just add water or vegetable broth, and let the flavors come together.

Ingredients

• 300 grams whole wheat fusilli
• 3 chopped tomatoes
• 1/2 cup peas
• 2 cups baby spinach leaves
• 1 zucchini, chopped
• 1/4 cup sweet corn
• Water or vegetable broth

Cooking Instructions

1. In a large pot, combine the fusilli, tomatoes, peas, spinach, zucchini, sweet corn, and enough water or broth to cover.
2. Bring to a boil over medium heat.
3. Cook for about 10-12 minutes or until the pasta is tender, stirring occasionally.
4. Serve warm and enjoy your meal!

9) Lemon Zest Veggie Farfalle

Lemon Zest Veggie Farfalle is a bright and tasty dish that’s easy to make. This recipe highlights the fresh flavors of lemon, veggies, and pasta. It’s perfect for a quick weeknight dinner.

Start by cooking farfalle pasta in salted water until al dente.

While your pasta cooks, sauté your favorite vegetables like zucchini and bell peppers in a bit of olive oil.

Once the pasta is ready, drain it and toss it with the sautéed veggies. Add lemon juice and zest for a refreshing kick. Season with salt and pepper to taste.

Serve warm, topped with fresh herbs like basil for extra flavor.

Ingredients:

• 8 ounces farfalle pasta
• 1 cup zucchini, chopped
• 1 cup bell peppers, chopped
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• Salt and pepper to taste
• Fresh basil for garnish

Cooking Instructions:

1. Boil farfalle pasta in salted water until al dente.
2. In a skillet, heat olive oil over medium heat.
3. Sauté zucchini and bell peppers until tender.
4. Drain pasta and mix with sautéed vegetables.
5. Add lemon juice and zest. Season with salt and pepper.
6. Serve with fresh basil on top.

10) Rainbow Veggie and Basil Pesto Pasta

This Rainbow Veggie and Basil Pesto Pasta is a lively dish packed with colorful vegetables. You can use bell peppers, zucchini, and cherry tomatoes to create a visual feast that is also healthy.

Start by cooking your favorite pasta.

While the pasta cooks, prepare the basil pesto using fresh basil, garlic, pine nuts, olive oil, and Parmesan cheese.

Once the pasta is ready, toss it with the veggies and pesto. This meal is quick to make and perfect for lunch or dinner.

Ingredients

• 8 ounces pasta (like rotini or fusilli)
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, diced
• 1 cup bell peppers, chopped
• 1 cup basil pesto
• 1/4 cup grated Parmesan cheese

Cooking Instructions

1. Cook pasta according to package instructions until al dente.
2. Drain pasta and set aside.
3. In a large bowl, mix pasta with cherry tomatoes, zucchini, and bell peppers.
4. Stir in basil pesto until everything is well coated.
5. Top with grated Parmesan cheese before serving.