Vegetable Pasta
This Vegetable Pasta is bursting with fresh vegetables and tender pasta that has been tossed in a light lemon sauce and parmesan cheese.
Servings: 6
Calories: 375kcal
Ingredients
- 1 pound penne or bow-tie pasta
- 2 tablespoons salt for pasta water
- ¼ cup olive oil
- 1 small shallot diced
- 1 small zucchini cut into ½ inch chunks
- 1 large yellow pepper thinly sliced
- 1 cup asparagus cut into 1 inch pieces
- 2 cups fresh broccoli florets chopped
- 1 cup fresh sugar snap peas
- 1 teaspoon dried Italian seasoning
- 1 clove garlic minced about ½ teaspoon
- ¼ cup dry white wine or additional vegetable broth
- ¼ cup low-sodium vegetable broth or chicken stock
- ¼-1/2 cup reserved pasta water
- pepper to taste
- ½ cup freshly grated Parmesan cheese plus more for serving
- ½ cup grape tomatoes halved
- 1 lemon zest and juice
Instructions
Cook Pasta
- Bring water to a rapid boil in a large 6 quart pan.
- Once the water is boiling, add pasta and 2 tablespoons of kosher salt. Stir the pasta often to keep it from sticking together and cook for 1 minute LESS than the package indicates.
- Once the pasta is just shy of being al dente, drain off the cooking water, being sure to reserve ½ cup of the cooking liquid for the sauce.
Prepare Vegetable Pasta
- While the pasta is cooking, heat olive oil in a large, heavy skillet over medium-high heat.
- Add in shallots, peppers, asparagus, broccoli, sugar snap peas, zucchini, and Italian Seasoning. Saute for 4-5 minutes, or until vegetables are just crisp-tender.
- Add in the garlic and white wine and allow the wine to cook off for 1 minute, stirring constantly.
- Add the broth and ¼ cup of the reserved pasta water. Season with pepper.
- Add the pasta to the sauce and vegetables and toss to coat. Add in the additional ¼ cup of reserved pasta cooking liquid if the sauce appears dry. Continue to heat on medium heat until warmed through, just a minute or two.
- Turn off the heat and add in the tomatoes, lemon juice, zest, and Parmesan cheese. Toss to coat and serve.
Video
Notes
Pasta: Use any shape of noodle you like for this recipe. And if needed, use gluten-free pasta.
Dry White Wine: For dry white wine, use Chardonnay or Pinot Grigio. If you do not use wine, use additional vegetable broth.
Vegetables: Feel free to mix and match the vegetables as desired or add in mushrooms, peas, carrots, or squash if desired.
Storage: Store leftover vegetable pasta in an airtight container in the refrigerator for up to 3 days. Reheat as desired, adding a splash of broth or water if the pasta appears dry.
Nutrition
Calories: 375kcal | Carbohydrates: 64g | Protein: 14g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 184mg | Potassium: 442mg | Fiber: 4g | Sugar: 4g | Vitamin A: 880IU | Vitamin C: 84.2mg | Calcium: 117mg | Iron: 2.3mg