Veggie Pasta
A vibrant veggie pasta dish featuring fresh vegetables, basil pesto, and creamy tomato sauce, perfect for a hearty, flavorful vegetarian meal enjoyed by everyone.
Ingredients
- minced garlic ⓘ
- Parmesan cheese ⓘ
- mushrooms (fresh, washed, bite-size pieces, optional) ⓘ
- broccoli (fresh, washed, bite-size pieces, optional) ⓘ
- carrots (fresh, washed, bite-size pieces, optional) ⓘ
- zucchini (fresh, washed, bite-size pieces, optional) ⓘ
- 14.5 oz canned diced tomatoes ⓘ
- 1 jar basil pesto ⓘ
- 1 pt heavy whipping cream ⓘ
- olive oil ⓘ
- 1 box bow tie pasta ⓘ
Instructions
- Put veggies in a large skillet with a very small amount of olive oil (1 tablespoon). Cook on medium heat (covered) until veggies are tender, about 10 minutes.
- Add 2 or 3 tablespoons of basil pesto; add diced tomatoes and cook on medium for about 8 minutes.
- Add 1/2 tablespoon minced garlic and cook for 1 minute.
- Add heavy whipping cream and cook on medium heat just long enough to heat the cream thoroughly.
- Serve over cooked bow tie pasta.
Tips & Substitutions
For a richer flavor, consider adding roasted red peppers or spinach in addition to the optional vegetables. If you want to make it lighter, substitute half of the heavy whipping cream with vegetable broth. Fresh herbs like basil or parsley can also enhance the dish. For a gluten-free option, use gluten-free pasta instead.
Serving Suggestions
This Veggie Pasta pairs beautifully with a simple side salad or garlic bread for a complete meal. A light white wine, such as Pinot Grigio, complements the flavors well. For a protein boost, consider adding grilled chicken or shrimp. You can also sprinkle extra Parmesan cheese on top before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over medium heat, adding a splash of water or broth to prevent drying out. Alternatively, microwave in short intervals, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Veggie Pasta contains roughly 1393 calories, with 9g protein, 76g carbohydrates, and 122g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (84% of the Daily Value), and potassium (55% of the Daily Value), and a good source of protein. It also contributes 24g 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 frozen vegetables instead of fresh?
Yes, frozen vegetables can be used in place of fresh ones. Just be sure to thaw and drain them before adding to the skillet to avoid excess moisture. Adjust cooking time as necessary since frozen veggies may take slightly longer to become tender.
How can I make this dish vegan?
To make this Veggie Pasta vegan, substitute heavy whipping cream with a plant-based alternative like coconut cream or cashew cream. Use nutritional yeast instead of Parmesan cheese for a cheesy flavor without dairy, and ensure your pesto is made without cheese or use a store-bought vegan pesto.
What other pasta shapes work well with this recipe?
While bow tie pasta is delightful, other shapes like penne, fusilli, or even spaghetti would work well with this recipe. Choose your favorite pasta shape or whatever you have on hand for a fun twist on the dish.
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).