Pasta Tutto Giardino

Treat your taste buds to the vibrant flavors of *Pasta Tutto Giardino*, a celebration of fresh garden vegetables in every bite. This quick and easy vegetarian pasta dish brings together tender penne coated in a garlic-infused olive oil base, complemented by sweet cherry tomatoes, crisp zucchini, and red bell peppers. A handful of wilted spinach, aromatic basil, and parsley adds layers of freshness, while a sprinkle of Parmesan cheese ties it all together. Ready in just 40 minutes, this recipe delivers a wholesome, flavor-packed meal perfect for busy weeknights or casual gatherings. Whether you're looking for a light dinner or a meat-free main course, this vegetable pasta is a satisfying choice that screams "farm-to-table" goodness. Don't forget to customize the heat with red pepper flakes to suit your palate!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams Penne pasta
• 4 tablespoons Olive oil
• 4 Garlic cloves, minced
• 300 grams Cherry tomatoes, halved
• 1 medium Zucchini, diced
• 1 medium Red bell pepper, diced
• 100 grams Spinach leaves, fresh
• 10 grams Basil leaves, fresh
• 10 grams Parsley, chopped
• 50 grams Parmesan cheese, freshly grated
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper, freshly ground
• 0.25 teaspoon Crushed red pepper flakes (optional)

Directions

Step 1

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining, then set pasta aside.

Step 2

In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Step 3

Add the cherry tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to soften and release their juices.

Step 4

Stir in the diced zucchini and red bell pepper. Cook for another 5-6 minutes until the vegetables are tender but still slightly crisp.

Step 5

Add the fresh spinach leaves to the skillet, stirring gently until they wilt, about 1-2 minutes.

Step 6

Lower the heat to medium-low and season the vegetable mixture with salt, black pepper, and crushed red pepper flakes (if using). Stir to combine.

Step 7

Add the cooked pasta to the skillet, tossing to coat it evenly with the vegetable mixture. If the pasta appears dry, add a few tablespoons of the reserved pasta water at a time until the desired consistency is reached.

Step 8

Remove the skillet from the heat and stir in the remaining 1 tablespoon of olive oil, fresh basil leaves, and chopped parsley.

Step 9

Serve the Pasta Tutto Giardino immediately, garnished with freshly grated Parmesan cheese. Enjoy!

Nutrition Facts

Serving size	(1260.6g)

Amount per serving	% Daily Value*
Calories	2321.2

Total Fat 79.3g	0%
Saturated Fat 17.9g	0%
Polyunsaturated Fat 5.3g
Cholesterol 40mg	0%
Sodium 3242.5mg	0%
Total Carbohydrate 329.8g	0%
Dietary Fiber 26.6g	0%
Total Sugars 17.1g
Protein 80.0g	0%

Vitamin D 0IU	0%
Calcium 789.8mg	0%
Iron 21.1mg	0%
Potassium 3105.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.3%

Protein: 13.6%

Carbs: 56.1%