Our favorite easy weeknight recipe, this Veggie Pasta Recipe is loaded with good-for-you ingredients for a comfort food meal the whole family will love. Serve it on its own or with your favorite appetizers for a satisfying dinner!
Why You’ll Love This Veggie Pasta Recipe
Who doesn’t love a quick pasta dinner? Especially as the weather begins to cool. There’s just something so incredibly comforting about al dente noodles coated with a creamy pasta sauce. However, delicious as they may be, pasta recipes aren’t always the most nutritious dinner options you can create. Until now! We took our favorite penne noodles and paired them with a veggie-loaded sauce for a yummy dinner you can truly feel good about eating. However, that’s not the only reason why we love this recipe. It’s also:
- Ready in minutes
- Great for feeding a crowd
- Perfect for
meal prep
- Super customizable to meet all your dietary needs and taste preferences
Is Veggie Pasta Healthy?
Yes! This recipe is loaded with veggies for a super nutrient-rich meal that’s also loaded with fiber to keep you full. If you want to boost the nutritional benefits even further, you could even opt for whole wheat or veggie noodles, and don’t forget to spruce it up with your favorite protein!
Ingredients You’ll Need
Although we have set ingredients for this veggie pasta recipe, you can use pretty much anything you have on hand. Our favorite ingredient combination includes:
- Pasta – Ziti is our favorite, but any pasta shape you like best can be used.
- Veggies – Zucchini, yellow squash, shallot, cherry tomatoes, and red pepper come together for a hearty sauce.
- Herbs and Spices – For a rich flavor that packs a bit of kick, we use garlic, oregano, salt, pepper, basil, and red pepper.
- Olive Oil – This helps create a caramelized taste on the veggies and adds healthy fasts to keep you feeling satisfied.
How to Make Pasta with Veggies
This is pretty much guaranteed to be the easiest homemade veggie pasta recipe you’ll ever make!
- Preheat your oven.
- Arrange the veggies on a baking sheet, and drizzle oil on top.
- Roast them until they are tender, fragrant, and slightly blistered on top, stirring halfway through.
- In the meantime, cook your pasta according to the package instructions, and be sure to reserve the sauce!
- Let the veggies cool slightly. Then, transfer them to a high-speed blender with the pasta water and basil, and blend until a smooth sauce is formed.
- Toss the sauce with your pasta, and serve warm.
Add-Ins and Variations
We love the simplicity of this dish for a filling vegetarian meal, but feel free to experiment with different ingredients and add-ins to make it your own. To get started, check out some of our favorite variations below!
Veggies
Pretty much any veggies you have on hand work great in this veggie pasta recipe. For instance, you could also include mushrooms, carrots, or sweet potatoes.
Pasta
As mentioned, ziti is our favorite pasta. However, any shape works great. Experiment with different noodles like spaghetti or cavatappi. For a lighter option, you could even swap them out for zucchini noodles instead! Also, if needed, gluten-free noodles work great, too.
Protein
To make this veggie pasta recipe extra filling, feel free to add in your favorite protein such as chicken, shrimp, ground beef, turkey, or even tofu!
Garnishes
For an Instagram-worthy dinner, finish off your veggie pasta with a sprinkle of extra red pepper flakes, fresh herbs, or grated Parmesan cheese.
How to Store and Reheat
Trust us, you’re gonna want to make a double batch of this pasta with veggies to eat throughout the week. Leftovers make for the perfect packed lunch the next day!
Storage
Store leftover pasta with or without the sauce in an airtight container in the fridge for up to 5 days. If you keep your noodles separate, toss them with a bit of olive oil first to prevent them from sticking together. Or, keep the combined noodles and veggie sauce in the freezer for up to 3 months!
Reheating
To warm leftovers, heat them in the microwave or oven. If the noodles become a bit clumpy or the sauce begins to dry, toss it with oil, water, or a bit of broth to freshen it back up!
More Family-Friendly Pasta Recipes
Looking for more quick and easy pasta recipes? Don’t miss out on these fan-favorite dishes!
- One Pot Spicy Rigatoni is guaranteed to become your new favorite weeknight dish!
- Loaded with veggies and tons of flavor, this One Pot Cajun Pasta is a light recipe that leaves you feeling great.
- Creamy and cheesy, this One Pot Broccoli Mac and Cheese has all the flavor of the classic version you know and love with a boost of nutrients thanks to the broccoli.
- This One Pot Lemon Ricotta Pasta is made with simple ingredients and is ready in less than 15 minutes!
Easy Veggie Pasta Recipe
Ingredients
- 1 pound cooked ziti
- 2 large zucchini
- 2 large yellow squash
- 1 small shallot
- 4 garlic cloves
- 3 Tablespoons olive oil
- 2 cups cherry tomatoes
- 4 small red peppers
- 1 teaspoon oregano
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 1 bunch basil
- 1/2 teaspoon crushed red pepper or to taste
Instructions
- Preheat the oven to 400° Fahrenheit, and grease a baking dish. Set it aside.
- Cook the pasta according to the package instructions, reserving 1 cup pasta water. Set aside.
- Chop veggies, and place them in the prepared baking dish with garlic and seasonings. Drizzle with oil, and toss to combine.
- Bake for 35-40 minutes or until veggies are soft and fragrant.
- Let the vegetables cool slightly, and transfer to a high-speed blender with the reserved pasta water and basil. Pulse until smooth.
- Pour the sauce over the cooked pasta, and toss to coat.
- Serve warm, and enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh! I too mine with shredded Parmesan cheese too!
Oh! I too mine with shredded Parmesan cheese too! Delish!
I cook this on the stovetop all in one pan! Sauté veggies, add 1 can chicken broth, mash with potato masher, leave small chunks, add uncooked pasta for about ten minutes until broth is cooked down! I also add a pinch of basil to this recipe. Delish!