Six Veggie Pasta
I love veggie pasta because I can cook everything at once. Whenever I serve pasta, I try to also serve a side of veggies, but with this recipe there is no need because the veggies are in the dish.
You can use any veggies that are in your refrigerator. I tend to lean into any type of pepper, zucchini, or onion. If there are any vegetables that I use that you (or your family) don’t like, then leave it out! You can also substitute in other types of seasoning that you like. If you enjoy Italian seasoning, that would be a great spice to add to this dish.
Enjoy!
RECIPE CARD
TIME TO COOK: 45 minutes
SERVES: 3-4
INGREDIENTS
1 lb pasta
1 tbsp olive oil
2 red peppers (sliced)
2 green peppers (sliced)
1 yellow zucchini (sliced)
3 roma tomatoes (diced)
½ yellow onion (sliced)
14.5 oz spinach
1 tbsp basil
1 tbsp oregano
¼ tbsp garlic powder
½ cup parmesan
2 tbsp butter
INSTRUCTIONS
Heat oven to 425F. Line a large baking sheet with parchment paper.
Clean and prep peppers, zucchini, tomatoes, and onion. Place in a large bowl with olive oil, basil, oregano and garlic powder. Thoroughly combine veggies with the seasoning.
Evenly distribute the veggies on the baking sheet. Put in oven for 25 minutes.
Cook pasta according to packaging.
After 20 minutes, remove the veggies and place the spinach on the pan.
Put back in the oven for 10 minutes. Once the veggies are soft and the spinach is wilted, remove from oven.
After the pasta is cooked and drained, combine the pasta with the veggies. Add parmesan and butter on low heat.
Once thoroughly combined, serve!
