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
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.
Notes
- Use whole wheat or gluten-free pasta if needed.
- You can add cooked chicken or white beans for extra protein.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 5 mg
