Vegetable Pasta
A quick and colorful pasta dish loaded with bell peppers, zucchini, and cherry tomatoes in a light garlic-herb olive oil sauce. Ready in 30 minutes, it's the perfect weeknight dinner that feels fresh and satisfying without being heavy.
For 4 servings
- boil · ~10 min
Bring a large pot of salted water to a boil.
1.Fill a large pot with water and add 1 tablespoon salt.2.Bring to a rolling boil over high heat.3.Add pasta and cook according to package directions until al dente (8-10 minutes).4.Reserve ½ cup pasta water, then drain in a colander.TIPSalting the pasta water is your only chance to season the pasta itself — don't skip it. - saute · ~5 min
Cook the aromatics and bell peppers.
1.Heat olive oil in a large skillet over medium heat.2.Add minced garlic and sauté until fragrant (30 seconds).3.Add bell pepper strips and cook for 3-4 minutes until slightly softened. - saute · ~6 min
Add zucchini and tomatoes.
1.Add sliced zucchini to the skillet and cook for 3 minutes.2.Add halved cherry tomatoes, pinch of salt, oregano, basil, and red pepper flakes.3.Cook for another 2-3 minutes until tomatoes just begin to soften.TIPDon't overcook the zucchini — it should still have a slight bite, not turn mushy. - mix · ~1 min
Toss the pasta with the vegetables.
1.Add the drained pasta to the skillet with the vegetables.2.Pour in a splash of reserved pasta water (about 2-3 tablespoons).3.Toss everything together over medium heat for 1 minute until well combined and glossy.TIPThe starchy pasta water helps the oil and seasonings cling to every piece of pasta. - garnish · ~1 min
Finish with lemon, cheese, and fresh basil.
1.Remove skillet from heat.2.Drizzle with fresh lemon juice and toss once more.3.Divide among bowls and top with grated parmesan and torn basil leaves.TIPAlways add fresh herbs and lemon off the heat to keep their flavors bright and vibrant. - serve
Serve immediately while hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Reserve at least ½ cup of pasta water before draining — the starch helps the sauce cling to the pasta.
- 2Cut zucchini and bell peppers into similar-sized pieces so they cook evenly in the same time frame.
- 3Add the cherry tomatoes late in the cooking so they just soften but still hold their shape.
- 4For the best texture, cook the pasta to al dente (just under the package time) since it will cook another minute in the skillet.
- 5Always add fresh basil and lemon juice off the heat to preserve their bright, delicate flavors.
- 6If the pasta looks dry after tossing, add another splash of reserved pasta water to loosen the coating.
Adapt it for your goals.
High-protein
Add 200g of cooked chickpeas or grilled chicken breast strips along with the pasta for a more filling meal with extra protein.
veganVegan
Omit the Parmesan cheese and replace with 2 tablespoons of nutritional yeast stirred in at the end for a cheesy, umami flavor without any dairy.
low carb / ketoLow-carb / keto
Swap the pasta for 300g of spiralized zucchini (zoodles) and skip the pasta water — sauté the zoodles with the vegetables for just 2 minutes to keep them al dente.
gluten freeGluten-free
Use a gluten-free pasta such as rice or corn penne, and be sure to cook it slightly past al dente so it doesn't become brittle when tossed.
extra herbyExtra herby
Add 1 tablespoon of fresh chopped parsley and 1 teaspoon of fresh thyme leaves with the cherry tomatoes for a more aromatic, garden-fresh flavor.
Why this is on our healthy list.
Rich in Vitamin C
Bell peppers and cherry tomatoes are excellent sources of vitamin C, which supports immune health and collagen production.
Good Source of Fiber
Whole-grain pasta (if substituted) plus zucchini and bell peppers provide dietary fiber that aids digestion and promotes fullness.
Low in Saturated Fat
This dish uses olive oil as its primary fat, which is rich in heart-healthy monounsaturated fats and contains virtually no saturated fat.
Antioxidant-Rich Vegetables
The combination of cherry tomatoes, bell peppers, and fresh basil provides lycopene, beta-carotene, and other antioxidants that help fight oxidative stress.
Frequently asked questions
Yes. Short shapes like fusilli, penne, farfalle, or orecchiette work best because they catch the vegetables and sauce in their ridges and curves. Avoid long, thin pasta like spaghetti as it won't mix as well.
