Healthy Vegetable Pasta Recipe Is On the Table in 30 Minutes by Ann Marie G. Halstead

Would you like a pasta recipe that is family-friendly, packed with vegetables, full of flavor and on the table in around 30 minutes? Well, if you’re anything like me, the answer is yes! You may be surprised how quick and easy this vegetable pasta is. Bonus: this vegetarian recipe a great way to trick to get your kids to eat some vegetables! You can even use up leftover vegetables you have in the fridge.

One thing I love about this vegetable pasta recipe is that it’s entirely from scratch so you know every single ingredient that goes into it. You can also customize the easy recipe to your liking. For instance, you can use whatever pasta your family enjoys. Feel free to use whole wheat or gluten-free pasta if that works better for your family. If you like a little heat, add a few pinches of crushed red pepper flakes. In addition, you can easily make this a vegan recipe by eliminating the cheese.

Cuisine: American 
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 to 6

Ingredients

• 12 ounces dried pasta, cooked according to package directions
• 4 tablespoons olive oil (I use EVOO)
• 1 cup finely chopped onion
• 2 medium zucchini (about 1/2 pound), chopped
• 2 medium yellow squash (about 1/2 pound), chopped
• 1 cup sliced mushrooms (optional)
• 3 garlic cloves, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes (or to taste)
• 2 tablespoons tomato paste
• 1 can (28 ounces) whole peeled tomatoes 
• 1 jar (12 ounces) roasted red peppers, drained and cut into 1/2-inch pieces
• 5 cups (1/2 pound) spinach leaves
• handful fresh basil leaves, plus more for garnish
• Parmesan cheese, for serving (eliminate cheese to make this a vegan dish)

Here’s how to make it:

1. Heat olive oil in a large skillet with sides. Add onion and cook, stirring occasionally until soft and translucent, about 4 to 5 minutes.
2. Add zucchini, squash, garlic, oregano, mushrooms, red pepper flakes (if desired) and a pinch or two of salt, to taste. Cook, stirring occasionally, until softened but still maintaining some crunch, about 5 to 8 minutes. Stir in the tomato paste and cook another minute.
3. Add the roasted red peppers and tomatoes. Bring to a low simmer and cook until the liquid has thickened and is reduced by half (this typically takes about 10 minutes). As the sauce cooks, break up the whole tomatoes into smaller pieces with a spoon.
4. Take the sauce off of the heat and stir in spinach and basil. Taste then add more salt, if needed.
5. Add in the cooked pasta and leave for a minute so the pasta can absorb some of the sauce and the spinach wilts. Toss, then sprinkle with Parmesan cheese.

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