Busy weeknights don’t have to mean compromising on flavor, and this 20-minute Pasta with Vegetables proves it! Packed with vibrant, fresh veggies and a simple yet delicious garlic and olive oil sauce, this dish comes together in no time—perfect for those nights when you want something healthy and satisfying but don’t have hours to spare in the kitchen.
This recipe has quickly become one of my go-to meals when I’m short on time but still want something bursting with flavor. The best part? It’s versatile.
You can use whatever vegetables are in season, so it’s perfect for clearing out your fridge. Plus, the light garlic olive oil sauce brings all the flavors together without overpowering the natural sweetness of the veggies.
I originally came up with this recipe when I wanted something comforting but light after a busy day. It’s all about keeping things simple, fresh, and easy.
In under 20 minutes, you’ll have a delicious, satisfying dish that’s not only quick to make but also packed with nutrients. Whether you’re serving it as a main course or a side dish, this pasta is a crowd-pleaser that everyone will love!
Why You Will Be Hooked?
- Quick to Make: Ready in just 20 minutes—perfect for when you’re craving a wholesome meal but short on time.
- Packed with Veggies: Use any seasonal veggies you love—this dish is super flexible.
- Light Yet Filling: A simple garlic and olive oil sauce makes it light, but it’s still hearty enough to satisfy your hunger.
- Perfect for Meal Prep: Make a big batch and enjoy leftovers for lunch the next day.
- Fresh and Flavorful: The combination of vegetables and olive oil delivers a burst of fresh, vibrant flavor in every bite.
20-Minute Pasta with Vegetables Recipe
Equipment
- Large pot
- Large skillet
- Ladle
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 3 shallots chopped
- 2 garlic cloves minced
- 1/4 teaspoon red pepper flakes
- 8 ounces spinach leaves
- 8 ounces linguine or spaghetti
- 1/4 cup vegan parmesan cheese
Instructions
- Boil a large pot of salted water.
- Heat olive oil in a skillet; sauté shallots for 5 minutes until soft. Add garlic, red pepper flakes, salt, and pepper.
- Stir in spinach and cook until wilted.
- Cook pasta in salted water for slightly more than half the recommended time.
- Add pasta and 2 ladles of pasta water to the skillet. Simmer, stirring until water evaporates.
- Gradually add 1-2 more ladles of pasta water, stirring until pasta is al dente.
- Sprinkle with vegan parmesan and serve.
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 429kcal |
| Carbohydrates | 64g |
| Fibre | 5g |
| Fat | 14g |
| Protein | 15g |
| Sugar | 3g |
Tips that Are Perfect Bliss!
- Generously Salt the Pasta Water: Use enough salt in your pasta water to enhance the overall flavor of the dish. A rule of thumb is about one tablespoon of salt per gallon of water.
- Prep Ingredients Before Cooking: Chop shallots and mince garlic in advance to ensure smooth cooking without any delays.
- Control the Heat for Shallots and Garlic: Use medium heat to sauté the shallots until soft and translucent. Add garlic later to prevent it from browning too quickly and becoming bitter.
- Balance the Red Pepper Flakes: Adjust the quantity of red pepper flakes based on your spice preference. Start small; you can always add more.
- Wilt Spinach Gradually: Add spinach a handful at a time if your skillet is small. Stir gently to ensure even wilting without overcooking.
- Undercooked Pasta: Remove the pasta from boiling water when it’s slightly undercooked, as it will finish cooking in the skillet and absorb the sauce flavors.
- Reserve Pasta Water: Always save extra pasta water. The starch from the water will help create a silky sauce that clings to the pasta.
- Ladle Water Gradually: Add the reserved pasta water in increments. This method ensures the sauce binds well and prevents it from becoming too runny.
- Opt for High-Quality Olive Oil: Choose extra-virgin olive oil for a rich and fragrant base flavor.
- Use Vegan Parmesan or Nutritional Yeast: Vegan Parmesan adds a cheesy, nutty flavor. If unavailable, substitute with nutritional yeast for a similar taste.
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
