Name: Pasta with Tomato Sauce and Vegetables Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 oz pasta (penne, fusilli, or spaghetti); 2 tablespoons olive oil; 1 small yellow onion (diced); 2 cloves garlic (minced); 1 zucchini (sliced into half-moons); 1 red bell pepper (chopped); 1 cup mushrooms (sliced); 1 cup spinach (roughly chopped); 1 can (15 oz) crushed tomatoes; 2 tablespoons tomato paste; 1 teaspoon dried basil; 1 teaspoon dried oregano; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon red pepper flakes (optional); ¼ cup grated Parmesan cheese (optional); fresh basil for garnish

Jump to Recipe·Print Recipe

If you’re searching for the ultimate weeknight comfort meal that’s both vibrant and satisfying, look no further than Pasta with Tomato Sauce and Vegetables. Bursting with color and freshness, this recipe combines al dente pasta with a medley of tender sautéed vegetables, all wrapped up in a luscious, herby tomato sauce. Each bite brings together the sweet tang of tomatoes, the earthy notes of mushrooms and zucchini, and just a hint of heat for balance. Best of all, it’s quick to assemble, endlessly customizable, and guaranteed to brighten up any dinner table.

Pasta with Tomato Sauce and Vegetables Recipe - Recipe Image

Ingredients You’ll Need

The magic of Pasta with Tomato Sauce and Vegetables lies in a handful of pantry staples and a rainbow of fresh produce. Each ingredient plays a starring role, adding depth, richness, or a subtle pop of flavor to create a truly memorable meal.

Pasta (12 oz penne, fusilli, or spaghetti): Choose your favorite shape; it’s the backbone of the dish and soaks up the sauce beautifully.
Olive oil (2 tablespoons): Lends richness and helps coax out the flavors of garlic and onion.
Yellow onion (1 small, diced): Provides a lovely, savory-sweet foundation to the sauce.
Garlic (2 cloves, minced): Infuses the sauce with irresistible aroma and depth.
Zucchini (1, sliced into half-moons): Adds tender bites and a fresh, delicate flavor.
Red bell pepper (1, chopped): Offers sweetness and vibrant color that livens up every plate.
Mushrooms (1 cup, sliced): Add satisfying, umami-rich notes to the mix.
Spinach (1 cup, roughly chopped): Wilts into the sauce and packs in extra nutrition and texture.
Crushed tomatoes (1 can, 15 oz): Form the saucy, tomato-rich base—opt for fire-roasted for extra depth.
Tomato paste (2 tablespoons): Thickens the sauce and intensifies the tomato flavor.
Dried basil (1 teaspoon): A classic Italian herb that brings fresh, floral notes.
Dried oregano (1 teaspoon): Enhances the sauce with its earthy, aromatic qualities.
Salt (½ teaspoon): Brightens and balances all the other flavors.
Black pepper (¼ teaspoon): Adds a subtle warmth.
Red pepper flakes (¼ teaspoon, optional): For those who like a touch of heat.
Grated Parmesan cheese (¼ cup, optional): For a salty, creamy finish on top.
Fresh basil (for garnish): Adds a pop of green and a burst of fragrance right before serving.

How to Make Pasta with Tomato Sauce and Vegetables

Step 1: Cook the Pasta

Set a big pot of salted water on to boil, then add your chosen pasta. Cook it according to the package directions until it’s just al dente; you want a little bite for the perfect texture. Drain thoroughly and set aside, reserving a cup of pasta water if you like a looser sauce.

Step 2: Sauté Aromatics

In a large skillet, warm the olive oil over medium heat. Toss in the diced onion and minced garlic, letting them gently sizzle for 2–3 minutes until softened and fragrant. This step builds the savory backbone that makes Pasta with Tomato Sauce and Vegetables so comforting.

Step 3: Add the Vegetables

Stir in the zucchini, red bell pepper, and mushrooms. Let them cook, stirring occasionally, for about 5–6 minutes until they’re just tender. The vegetables release their juices, soak up that garlicky oil, and start to caramelize—making the sauce that much more flavorful.

Step 4: Wilt the Spinach

Scatter in the chopped spinach and cook for barely a minute, just until the leaves are wilted and vivid green. It adds freshness, flavor, and a good-for-you punch without overpowering the other veggies.

Step 5: Simmer the Sauce

Pour in the crushed tomatoes and stir in the tomato paste, dried basil, oregano, salt, black pepper, and red pepper flakes (if using). Mix well to combine all the goodness. Let the sauce gently simmer, uncovered, for about 10 minutes so the flavors meld and the sauce thickens.

Step 6: Combine with Pasta

Add the cooked pasta to the skillet, tossing everything together so each piece gets coated with sauce and nestled among the veggies. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.

Step 7: Add Toppings

Sprinkle with Parmesan cheese and scatter over plenty of fresh basil if you’re feeling fancy. Your Pasta with Tomato Sauce and Vegetables is ready to serve straight from the pan.

How to Serve Pasta with Tomato Sauce and Vegetables

Garnishes

Pile on freshly grated Parmesan cheese and a few torn basil leaves to instantly elevate every bowl. A drizzle of extra-virgin olive oil or a sprinkle of red pepper flakes gives a simple but special finishing touch, making this Pasta with Tomato Sauce and Vegetables truly memorable.

Side Dishes

Pair your pasta with a crisp green salad tossed with lemony vinaigrette, or serve warm, crusty bread to help mop up the luscious sauce. Roasted garlic broccoli or a plate of marinated olives make wonderful companions and complete the Italian-inspired spread.

Creative Ways to Present

Try twirling Pasta with Tomato Sauce and Vegetables into individual nests on plates for an elegant touch, or serve family-style in a big bowl right in the center of the table. You can also offer little bowls of extras on the side—Parmesan, herbs, or chili oil—so everyone can customize their own perfect plate.

Make Ahead and Storage

Storing Leftovers

Let any leftover Pasta with Tomato Sauce and Vegetables cool completely before transferring to an airtight container. It will keep well in the fridge for up to 3 days, making for a welcome lunch or speedy dinner later in the week.

Freezing

This dish freezes surprisingly well! Portion cooled pasta and sauce into freezer-safe containers. Thaw it in the fridge overnight before reheating to preserve the best texture and flavor.

Reheating

To reheat, place your portion in a saucepan with a few spoonfuls of water to loosen the sauce. Gently heat over medium, stirring occasionally, until warmed through. Alternatively, you can microwave individual servings for a couple of minutes, stirring halfway for even heating.

FAQs

Can I use different vegetables in Pasta with Tomato Sauce and Vegetables?

Absolutely! Feel free to swap in your favorites or whatever is in season—think eggplant, yellow squash, or even artichoke hearts. The recipe is flexible, so you can always personalize it to suit your cravings or clear out the fridge.

Is Pasta with Tomato Sauce and Vegetables kid-friendly?

Yes, most kids love the sweet tomato sauce and colorful veggies. If your little ones are picky, dice the vegetables finely or use their favorites for more guaranteed smiles at the dinner table.

How can I add extra protein to this dish?

For a protein boost, try adding canned white beans, sautéed chickpeas, or shredded rotisserie chicken. All mix in seamlessly with the robust flavors of Pasta with Tomato Sauce and Vegetables.

Can I make this recipe vegan?

Definitely! The core recipe is already vegetarian, and to make it vegan, just skip the Parmesan cheese or use your favorite plant-based alternative. Everything else fits a vegan lifestyle perfectly.

What’s the best way to reheat leftovers so they stay delicious?

Add a splash of water or broth before reheating on the stove to keep the pasta from drying out. Stir gently as it heats, and you’ll enjoy leftovers that taste just as lovely as when freshly cooked.

Final Thoughts

I hope you feel inspired to whip up a big, generous batch of Pasta with Tomato Sauce and Vegetables soon. It’s one of those dishes that brings a little joy to any day, and it’s sure to become a delicious staple in your home. Buon appetito!

Pasta with Tomato Sauce and Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 25 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Pasta with Tomato Sauce and Vegetables recipe is a delicious and nutritious vegetarian dish that is perfect for a quick and easy weeknight dinner. Loaded with wholesome ingredients like zucchini, bell peppers, mushrooms, and spinach, this pasta is tossed in a flavorful tomato sauce and topped with Parmesan cheese for a finishing touch.

Ingredients

Scale

Pasta:

12 oz pasta (penne, fusilli, or spaghetti)

Sauce:

2 tablespoons olive oil
1 small yellow onion (diced)
2 cloves garlic (minced)
1 zucchini (sliced into half-moons)
1 red bell pepper (chopped)
1 cup mushrooms (sliced)
1 cup spinach (roughly chopped)
1 can (15 oz) crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
¼ cup grated Parmesan cheese (optional)
fresh basil for garnish

Cook Mode Prevent your screen from going dark

Instructions

Cook the Pasta: Cook pasta according to package directions until al dente. Drain and set aside.
Prepare the Sauce: Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until soft. Add zucchini, bell pepper, and mushrooms, cook until tender. Stir in spinach until wilted. Add crushed tomatoes, tomato paste, basil, oregano, salt, pepper, and red pepper flakes. Simmer for 10 minutes.
Combine and Serve: Add cooked pasta to the sauce, toss to combine. Top with Parmesan and fresh basil before serving, if desired.