Weeknight dinners don’t have to be a juggling act between speed and flavor, and this 20-minute Pasta with Vegetables proves it beautifully. For those days when your fridge offers a mismatched mix of veggies and your schedule screams “no time,” this recipe delivers a wholesome, colorful plate that’s so satisfying.
The best part? It’s a fantastic way to load up on nutrient-packed veggies without compromising on taste. Studies even show that increasing vegetable intake can significantly enhance overall health, yet only about 10% of adults eat enough daily. This pasta is here to help change that.
One thing I’ve learned from years of quick-cooking is that balance is everything. Tossing pasta with sautéed zucchini, bell peppers, and cherry tomatoes—finished with a light garlic and olive oil sauce—creates a dish that feels indulgent but incredibly healthy.
Pro tip: save some pasta water for the sauce; it’s a game-changer for adding richness without extra calories. This dish isn’t just a lifesaver on busy evenings—it’s also a budget-friendly way to keep things vibrant and fresh year-round.
What’s not to love about a dish that’s fast, flavorful, and helps you hit your veggie goals?
Flavor Bomb Alert!
- It’s a meal in minutes. After a long day, I love that this recipe comes together faster than ordering takeout.
- It’s endlessly versatile. Whatever veggies I have on hand—broccoli, spinach, or even frozen peas—work perfectly.
- It’s a crowd-pleaser. My family enjoys this as much as I do, making it a win-win on busy nights.
- It’s health-conscious. Packed with fiber, vitamins, and healthy carbs, it fits seamlessly into a balanced diet.
- It’s foolproof. Even if I’m running on fumes, this recipe always turns out great.
20-Minute Pasta With Vegetables Recipe
Equipment
- Measuring cups and spoons
- Large pot or deep skillet
- Ladle or serving spoon
- Cutting board
- Chef’s knife
- Wooden spoon or spatula
Ingredients
- ½ tbsp veggie bouillon powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 3 garlic cloves minced
- 1¼ cup passata
- 1 cup red pepper chopped
- 1 cup zucchini chopped
- 2 cups water
- ½ cup canned coconut milk
- ½ tsp paprika
- 8 oz dry pasta gluten-free or regular
- 1 medium yellow and red bell peppers
- ½ tsp black pepper
- 1⅔ cups broccoli florets
Instructions
- Combine all ingredients in a large pot or deep skillet and mix well.
- Boil over high heat, then reduce to low and cook for 12 minutes, stirring occasionally, until the pasta is al dente.
- Adjust cooking time based on pasta type.
- Serve with fresh herbs and enjoy!
Notes
- Stirring frequently prevents sticking and ensures even cooking.
- Gluten-free pasta cooks faster, so monitor closely.
| Nutrition | Value |
| Calories | 465kcal |
| Carbohydrates | 78g |
| Fibre | 8g |
| Fat | 12g |
| Protein | 15g |
Tips That Will Ease Your Job!
- Prep Everything First: Have all ingredients ready to save time and avoid last-minute rushes.
- Stir Regularly: Prevent pasta from sticking by stirring every few minutes.
- Customize Veggies: Use whatever vegetables you have on hand for variety and convenience.
- Test for Doneness: Taste the pasta a minute before the timer ends to avoid overcooking.
- Enhance Flavor: Add a splash of olive oil or grated cheese before serving for extra richness.
