Whole30 Garden Fresh Veggie Pasta

Experience the vibrant flavors of summer with Whole30 Garden Fresh Veggie Pasta, a deliciously light and wholesome alternative to traditional pasta. This quick, 35-minute recipe stars spiralized zucchini noodles, bursting with nutrients and perfectly complimented by sautéed garlic, blistered cherry tomatoes, and tender baby spinach. Red bell peppers and yellow squash add delightful texture, while fresh basil and a splash of zesty lemon elevate every bite. Made entirely with fresh vegetables and seasoned with simple spices like crushed red pepper flakes for a gentle kick, this dish is gluten-free, dairy-free, and completely Whole30-compliant. Whether you're looking for a healthy dinner idea or a vibrant dish to showcase your garden's bounty, this veggie pasta is a must-try!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 medium Zucchini
• 2 tablespoons Olive oil
• 3 Garlic cloves
• 2 cups Cherry tomatoes
• 1 Red bell pepper
• 1 medium Yellow squash
• 2 cups Baby spinach
• 1 cup Basil leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 Lemon
• 0.5 teaspoon Crushed red pepper flakes

Directions

Step 1

Using a spiralizer, create zucchini noodles from the zucchini. Set them aside.

Step 2

Finely mince the garlic cloves. Halve the cherry tomatoes. Dice the red bell pepper, and slice the yellow squash into thin rounds.

Step 3

In a large skillet over medium heat, add the olive oil. Once heated, add the minced garlic and sauté for about 30 seconds until fragrant.

Step 4

Add the cherry tomatoes and red bell pepper to the skillet. Cook for about 5 minutes, stirring occasionally, until the tomatoes begin to blister.

Step 5

Add the sliced yellow squash and continue cooking for another 3 minutes until slightly softened.

Step 6

Add the baby spinach to the skillet and cook until wilted, about 2 minutes, mixing well with the other vegetables.

Step 7

Gently fold in the zucchini noodles, incorporating them with the vegetables. Season with salt, black pepper, and crushed red pepper flakes. Toss everything together and allow to cook for another 2-3 minutes or until the zucchini noodles are just tender but still crisp.

Step 8

Remove from heat. Zest the lemon and then juice it, adding both the zest and juice to the skillet for a burst of freshness.

Step 9

Garnish the veggie pasta with fresh basil leaves before serving.

Step 10

Serve immediately, enjoying the fresh flavors of summer vegetables and herbs.

Nutrition Facts

Serving size	(1571.4g)

Amount per serving	% Daily Value*
Calories	707.5

Total Fat 32.1g	0%
Saturated Fat 5.3g	0%
Polyunsaturated Fat 3.5g
Cholesterol 0mg	0%
Sodium 9891.4mg	0%
Total Carbohydrate 96.5g	0%
Dietary Fiber 18.5g	0%
Total Sugars 73.7g
Protein 16.8g	0%

Vitamin D 0IU	0%
Calcium 307.7mg	0%
Iron 8.1mg	0%
Potassium 3269.8mg	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: 38.9%

Protein: 9.1%

Carbs: 52.0%