Mixed Vegetable Pasta
A vibrant and healthy vegetable pasta dish packed with fresh flavors and a hint of vermouth, perfect for quick, satisfying meals for family or friends.
Ingredients
- 6 oz. spaghetti ⓘ
- nonfat cooking spray ⓘ
- 1 cup broccoli flowerets ⓘ
- 1 cup thinly sliced carrots ⓘ
- 1 cup sliced zucchini ⓘ
- 1/4 cup sliced onion
- 1 small yellow pepper, cut in strips ⓘ
- 1 cup sliced fresh mushrooms
- 1 small tomato, cut into 8 wedges ⓘ
- 2 Tbsp. dry vermouth ⓘ
- 1/4 cup plus 2 Tbsp. Parmesan cheese ⓘ
Instructions
- Cook spaghetti according to package directions; drain and set aside.
- Coat a large nonstick skillet with nonfat cooking spray. Place over medium heat until hot.
- Add broccoli, sliced carrots, and sliced zucchini; sauté 4 minutes.
- Add sliced onion, yellow pepper strips, and sliced mushrooms; sauté 4 minutes longer.
- Add cooked pasta, tomato wedges, and vermouth; toss gently.
- Cook until thoroughly heated.
- Sprinkle with Parmesan cheese, parsley, and pepper flakes; toss gently.
- Serve immediately.
Tips & Substitutions
For added flavor, consider tossing in some minced garlic or a splash of lemon juice. If you don't have dry vermouth, white wine or vegetable broth can be good substitutes. Feel free to swap out the vegetables based on what you have on hand; bell peppers or spinach would work well. This recipe is perfect for using up leftover vegetables from other Italian recipes.
Serving Suggestions
Serve this vibrant mixed vegetable pasta with a side salad for a complete meal. It pairs beautifully with a glass of white wine and some crusty bread. For an extra touch, add a sprinkle of red pepper flakes or fresh herbs like basil or parsley. This dish also works well as a light lunch or a hearty side for grilled meats.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, add a splash of water or broth to the pasta and microwave in short intervals, stirring occasionally, until heated through. Alternatively, warm it on the stovetop over low heat, adding a little olive oil to prevent sticking.
Nutrition & Diet Analysis (per serving)
Each serving of Mixed Vegetable Pasta contains roughly 178 calories, with 9g protein, 27g carbohydrates, and 5g fat. It is an excellent source of vitamin A (45% of the Daily Value), iron (41% of the Daily Value), and vitamin D (35% of the Daily Value), and a good source of protein. It also contributes 7g of dietary fiber toward your daily target.
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 whole grain pasta instead of spaghetti?
Yes, whole grain pasta is a great alternative and adds additional fiber to the dish. Just be mindful of the cooking time, as whole grain pasta may require a few extra minutes to become tender.
Is this recipe suitable for meal prep?
Absolutely! This mixed vegetable pasta can be made ahead of time and stored in the fridge. Just remember to keep the Parmesan cheese separate until serving to maintain its texture and flavor.
How can I make this dish vegan?
To make this dish vegan, simply omit the Parmesan cheese or replace it with a plant-based alternative. Nutritional yeast can also be a great substitute for a cheesy flavor without the dairy.
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).