Nut-Free Garden Fresh Veggie Pasta
Bring the vibrant flavors of the garden to your table with this Nut-Free Garden Fresh Veggie Pasta. Bursting with the natural goodness of zucchini, cherry tomatoes, red bell pepper, and baby spinach, this dish is a wholesome and colorful feast for the senses. Perfectly cooked whole wheat or gluten-free pasta is tossed in fragrant garlic-infused olive oil and brightened with zesty lemon juice and fresh basil for a light yet satisfying meal. Topped with optional Parmesan cheese, this nut-free recipe caters to a variety of dietary needs and is ready in just 35 minutes, making it ideal for busy weeknights or casual gatherings. Serve this healthy and family-friendly pasta warm or at room temperature for a go-to dish that celebrates the fresh flavors of seasonal vegetables.
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Ingredients
- 12 oz Pasta (preferably whole wheat or gluten-free)
- 3 tbsp Extra virgin olive oil
- 4 units Garlic cloves, minced
- 1 units Medium zucchini, sliced into half moons
- 2 cups Cherry tomatoes, halved
- 1 units Red bell pepper, julienned
- 2 cups Baby spinach
- 1 tsp Salt
- 0.5 tsp Freshly ground black pepper
- 1 units Lemon, juiced and zested
- 0.5 cup Fresh basil leaves, chopped
- 0.5 cup Parmesan cheese, grated (omit for dairy-free)
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
Step 2
In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for about 1 minute until fragrant.
Step 3
Add the zucchini slices to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to soften.
Step 4
Increase the heat to medium-high and add the cherry tomatoes and red bell pepper to the skillet. Cook for another 5 minutes until the tomatoes start releasing their juices and the peppers are tender-crisp.
Step 5
Stir in the baby spinach and cook for 2 more minutes until just wilted.
Step 6
Season the vegetables with salt and freshly ground black pepper.
Step 7
Add the cooked pasta to the skillet and toss everything together gently.
Step 8
Remove from heat and stir in the lemon juice, lemon zest, and fresh basil.
Step 9
If using, sprinkle with grated Parmesan cheese and toss one last time.
Step 10
Serve warm or at room temperature, garnished with additional basil if desired.
Nutrition Facts
| Serving size | (1373.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1482.0 |
| Total Fat 80.2g | 0% |
| Saturated Fat 28.3g | 0% |
| Cholesterol 47.6mg | 0% |
| Sodium 4272.6mg | 0% |
| Total Carbohydrate 136.1g | 0% |
| Dietary Fiber 26.5g | 0% |
| Total Sugars 22.6g | |
| Protein 75.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1657.6mg | 0% |
| Iron 13.6mg | 0% |
| Potassium 2182.7mg | 0% |
Source of Calories