Garden Vegetable Pasta
A vibrant and wholesome pasta dish featuring fresh vegetables and creamy Parmesan, perfect for a quick weeknight dinner. The combination of mushrooms, cherry tomatoes, and green onions offers a delightful mix of flavors and textures, appealing to both vegetable lovers and pasta enthusiasts alike.
Ingredients
Instructions
- In a 10-inch skillet over medium heat, heat the vegetable oil.
- Cook the sliced mushrooms and sliced green onions with the minced garlic until tender and liquid is evaporated, stirring often.
- Stir in the drained mixed vegetables, sliced cherry tomatoes, half and half, grated Parmesan, and basil.
- Add cooked spaghetti to the skillet.
- Heat through, stirring occasionally, until everything is well combined and heated.
Tips & Substitutions
For a creamier sauce, consider adding a splash of white wine when sautéing the mushrooms and onions. If you prefer, you can substitute the half and half with heavy cream or a non-dairy alternative like almond milk. Fresh basil can enhance the flavor, but dried herbs can work in a pinch. This dish is versatile; feel free to use any seasonal vegetables you have on hand.
Serving Suggestions
Serve this Garden Vegetable Pasta with a side of crusty bread, such as Fantastic Focaccia Bread, for a complete meal. A light salad with a vinaigrette pairs well to balance the creaminess. For a heartier option, consider adding grilled chicken or shrimp. This dish is perfect for a quick weeknight dinner or a family gathering.
Storage & Reheating
Leftover Garden Vegetable Pasta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a skillet over low heat, adding a splash of water or broth to prevent sticking. You can also microwave it in short intervals, stirring often until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Garden Vegetable Pasta contains roughly 328 calories, with 10g protein, 24g carbohydrates, and 22g fat. It is an excellent source of vitamin A (61% of the Daily Value), vitamin D (40% of the Daily Value), and protein (21% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 526mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen mixed vegetables instead of canned?
Yes, frozen mixed vegetables are a great alternative! Just make sure to thaw and drain them before adding to the skillet. They may take a bit longer to cook, so adjust the sautéing time accordingly to ensure they're heated through and tender.
What type of pasta works best for this recipe?
While traditional spaghetti is a great choice, you can use any pasta shape you prefer, such as penne or fusilli. Whole wheat or gluten-free pasta options work well too, making it suitable for various dietary preferences. Just follow the cooking instructions on the package for perfect pasta every time.
Can I make this dish ahead of time?
Yes, you can prepare the vegetable mixture ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, simply cook the pasta and combine everything in a skillet. This makes it a convenient option for meal prep or quick dinners during busy weeks.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).