Healthy Vegetable Mix Pasta
This pasta is loaded with a rainbow of vegetables, tossed in a light garlic-olive oil sauce with fresh herbs. It’s healthy, quick, and adaptable — you can swap in whatever seasonal veggies you have. Perfect for a weeknight dinner or meal prep.
⏳ Time
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Ingredients
For the Pasta & Vegetables
8 oz (225 g) whole wheat pasta (penne, fusilli, or farfalle)
1 medium zucchini, diced
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1 cup broccoli florets
1 cup cherry tomatoes, halved
1 medium carrot, thinly sliced
2 tbsp olive oil
3 garlic cloves, minced
½ tsp dried oregano
½ tsp dried basil (or 1 tbsp fresh)
Salt & black pepper, to taste
Optional Add-Ins
¼ cup grated Parmesan (or vegan cheese)
1 tbsp lemon juice (fresh, for brightness)
Fresh parsley or basil for garnish
ℹ️ Instructions
1. Cook the Pasta
1. Bring a large pot of salted water to a boil.
2. Cook pasta according to package instructions until al dente.
3. Reserve ½ cup pasta water, then drain and set aside.
2. Sauté the Vegetables
1. In a large skillet over medium heat, add olive oil.
2. Add garlic and cook for 30 seconds until fragrant.
3. Add carrots, broccoli, and peppers — sauté 4–5 minutes.
4. Add zucchini and cook 3 minutes more.
5. Stir in cherry tomatoes, oregano, basil, salt, and pepper. Cook 2 minutes until tomatoes just soften.
3. Combine Pasta & Veggies
1. Add cooked pasta to the skillet.
2. Toss with vegetables, adding a splash of reserved pasta water if needed for moisture.
3. Stir in lemon juice and Parmesan (if using).
4. Serve
1. Garnish with fresh parsley or basil.
2. Serve warm, with extra Parmesan on the side.
Notes & Tips
Extra protein: Add grilled chicken, shrimp, or chickpeas.
Gluten-free: Use your favorite gluten-free pasta.
More flavor: Add a pinch of red pepper flakes for a mild kick.
⁉️ Frequently asked questions FAQ
Q: Can I make this ahead for meal prep?
Yes, it keeps well in the fridge for up to 4 days. Just reheat with a splash of water or broth.
Q: Can I use frozen vegetables?
Yes, just add them straight to the pan and sauté a few minutes longer.
✅ Nutritional Information
Calories: ~290
Protein: 9g
Carbs: 50g
Fat: 8g
Fiber: 8g
Sugar: 7g