Veggie Lovers Loaded Pasta with Parmesan (32 Minutes)

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This veggie lovers pasta is a delightful and nutritious dish that brings together your favorite vegetables with a delicious pasta of your choice.

A vibrant and colorful meal, it’s perfect for a healthy dinner and is easy to customize based on seasonal vegetables or personal preferences.

Topped with freshly grated Parmesan cheese and a sprinkle of cracked black pepper, this pasta dish is sure to satisfy.

Let’s get started!

  • Prep Time: 7 minutes
  • Cook Time: 25 minutes
  • Total Time: 32 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 12 ounces pasta of your choice (spaghetti, penne, fettuccine, etc.)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 cup broccoli florets
  • 1 zucchini, sliced into rounds
  • 1 red bell pepper, sliced into strips
  • 1 cup asparagus, cut into 2-inch pieces
  • 1 cup cherry tomatoes, halved (optional)
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper, to taste
  • Cracked black pepper, for garnish
  • Fresh parsley or basil, chopped (optional, for garnish)

Instructions

  1. Cook the pasta (10 minutes): Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
  2. Prepare the vegetables (5 minutes): While the pasta is cooking, prepare the vegetables. Cut the broccoli into small florets, slice the zucchini, cut the red bell pepper into strips, cut the asparagus into pieces, and halve the cherry tomatoes.
  3. Sauté the vegetables (10 minutes): In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and softened, about 2-3 minutes. Add the broccoli, zucchini, red bell pepper, and asparagus. Sauté for 5-7 minutes, until the vegetables are tender but still crisp. Add the cherry tomatoes and cook for an additional 2 minutes.
  4. Combine the pasta and vegetables (5 minutes): Add the cooked pasta to the skillet with the sautéed vegetables. Toss to combine, adding reserved pasta water a little at a time if needed to create a light sauce. Season with salt and pepper to taste.
  5. Add the finishing touches (2 minutes): Sprinkle the grated Parmesan cheese over the pasta and vegetables. Toss to combine until the cheese is melted and evenly distributed.
  6. Serve: Transfer the Veggie Lovers Loaded Pasta to serving plates. Garnish with a sprinkle of cracked black pepper and chopped fresh parsley or basil if desired. Serve immediately and enjoy!

Notes

For added protein, you can include chickpeas, tofu, or grilled chicken to the dish. This pasta is highly customizable, so feel free to use any vegetables you have on hand or prefer.

The key is to cook the vegetables until they are tender yet still crisp to retain their vibrant colors and textures.

This dish can be stored in an airtight container in the refrigerator for up to three days and reheats well for leftovers.

Enjoy making and sharing this fresh and flavorful pasta dish!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 6g
  • Sodium: 220mg
  • Fat: 14g
  • Carbohydrates: 54g
  • Fiber: 8g
  • Protein: 14g
  • Cholesterol: 15mg

Pair this with...

Homemade Focaccia Bread

Grab 5 cups of all-purpose flour, 2 cups warm water, a packet of active dry yeast, 2 tsp sugar, 1/4 cup olive oil, and a tablespoon of salt. Dissolve sugar in warm water, sprinkle in yeast, and wait till it's frothy (5 mins). Mix this with flour, olive oil, and salt in a bowl. Once you've got a dough, let it rest until doubled in size (about 1.5 hours). Transfer it to a baking sheet, poke some dimples in with your fingers, drizzle more olive oil, and sprinkle sea salt and herbs (rosemary's a classic!). Bake at 400°F for 20-25 minutes until golden.

Tuscan Kale Salad

Begin by removing the tough stems from the kale. Then, thinly slice the leaves into ribbons. Place the kale in a large bowl and give it a bit of a massage – yes, seriously! Rubbing the kale with your hands for a minute or two helps soften its texture and diminish its bitterness. Now, for the dressing, whisk together olive oil, lemon juice, a minced garlic clove, and a pinch each of salt and pepper. Pour the dressing over the massaged kale and toss well to coat. Scatter in a generous handful of roasted almonds, either whole or roughly chopped, and finish by topping the salad with shavings of parmesan cheese.

Baked Tomatoes with Cheese

Start by selecting some plump, ripe tomatoes. Slice off the tops and scoop out a bit of the insides, making a small well in each. Drizzle a little olive oil over the tomatoes and season with salt and pepper. Place them in a baking dish. Now, choose your favorite cheese – mozzarella, cheddar, feta, or even Parmesan all work wonderfully. Generously top each tomato with your cheese of choice. Pop them into a preheated oven and bake until the tomatoes are tender and the cheese is bubbly and slightly golden. Allow them to cool for a moment before serving and top with fresh herbs if desired.

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