This Easy Veggie Pasta with Garlic Parmesan Sauce is light, flavorful, and loaded with sautéed vegetables. Tossed in a buttery garlic parmesan sauce with a splash of white wine. Fresh, simple, and packed with summer squash and asparagus, this garlic parmesan pasta is perfect for anyone craving a quick, simple dish packed with flavor.
Why You'll Love this Easy Veggie Pasta:
- Quick & Easy: This veggie pasta comes together in under 30 minutes. Perfect for lazy or busy evenings.
- Simple Ingredients: No complicated steps or hard-to-find items here. Just fresh veggies, pantry pasta, and a super quick garlic Parmesan sauce.
- Totally Adaptable: Naturally vegetarian and easy to make gluten-free or dairy-free with a few swaps.
Jump to:
Key Ingredients:
- Pasta: I used spaghetti but you can use your favorite type. Even short cut pasta such as rotini works really well for this recipe.
- Veggies: Summer squash, aspargus, red bell pepper, and red onion all sautted until tender.
- Garlic: The star of the sauce (and all of my recipes).
- Parmesan Cheese: Grated for a rich, creamy, and tangy finish.
- White Wine: Adds depth and brightens the garlic butter pasta sauce.
- Butter & Olive Oil: The perfect combo for sautéing and creating a silky sauce.
- Fresh Spinach & Basil: Fresh greens for color, a hint of herbiness, and a bit of added nutrition.
Dietary Swaps:
- Gluten-Free: Swap in your favorite gluten-free pasta. I used Barilla Gluten-Free Spaghetti for this recipe.
- Dairy-Free: Use a dairy-free butter alternative and substitute the Parmesan with a plant-based version (such as Follow Your Heart).
- Low-Carb/Keto: Swap the pasta for zucchini noodles or cauliflower rice.
- No Wine: Skip the white wine entirely or swap it for a splash of lemon juice to add brightness.
Recipe Variations:
- Chicken Pesto Veggie Pasta: Add sliced grilled chicken and a swirl of pesto for a protein-packed, herby spin that's still loaded with sautéed veggies. Great for using up leftover chicken or rotisserie!
- Make it Creamy: Stir in a splash of cream, a spoonful of Greek yogurt, or a spoonful of cream cheese with the Parmesan for a richer creamy garlic Parmesan pasta sauce.
- Mediterranean-Inspired: Add kalamata olives, sun-dried tomatoes, and a sprinkle of feta to add briny, Mediterranean flavor.
How to Make Easy Veggie Pasta with Garlic Parmesan Sauce:
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Don't forget to reserve a bit of pasta water before draining!
- Sauté the Veggies: In a large skillet, heat olive oil over medium. Add red bell pepper, red onion, asparagus, and yellow squash. Season with a pinch of salt and pepper. Cook for 5-7 minutes until the vegetables are tender and slightly caramelized.
- Add Garlic: Stir in the minced garlic and sauté for 1 minute, just until fragrant.
- Build the Sauce: Lower the heat slightly. Add in the chopped spinach and basil, cooked pasta, grated Parmesan, white wine, butter, and a splash of the reserved pasta water. Toss everything gently to coat the pasta and melt the cheese.
- Finish and Serve: Continue stirring for another 1-2 minutes until the spinach has wilted and the garlic Parmesan sauce is silky. Season to taste and serve warm!
Tips for Success:
- Use Fresh Veggies When You Can: Fresh, crisp sauteed veggies make a huge difference in this pasta. You can also swap out these summer veggies for whatever is in season.
- Don't Skip the Reserved Pasta Water: This starchy liquid is key to making the garlic butter pasta sauce smooth and clingy (especially without cream.)
- Grate Your Own Parmesan: Pre-grated cheese works in a pinch but can clump or stay grainy. Freshly grated Parmesan melts better and gives the sauce an ultra-silky finish.
Storage & Reheating:
- Make Ahead: You can prep the vegetables (slice, chop, trim) up to 2 days in advance and store them in airtight containers in the fridge. You can also cook the pasta and toss it with a little olive oil to prevent sticking. Just reheat gently before combining.
- Storage: Store leftover veggie pasta in an airtight container in the fridge for up to 3 days. The garlic parmesan sauce will thicken a bit when chilled, but a splash of water or white wine while reheating will bring it right back to life.
- Reheating: Reheat gently in a skillet over medium heat, adding a little extra butter or liquid as needed.
What to Serve with Veggie Pasta:
- Portillo's Chopped Salad (The Best Copycat Recipe)
- Olive, Cheese, & Herb Salad
- Easy Olive Cheese Bread with Garlic Butter
- Tomates Farcies (Sausage & Herb Stuffed Tomatoes)
FAQs:
Can I use different veggies?
Absolutely! This recipe is super flexible. Try zucchini, mushrooms, cherry tomatoes, or broccoli. Adjust cook times as needed.
Can I make this without wine?
For sure! You can omit the wine entirely or add a small splash of lemon juice to maintain the subtle acidity.
Is this pasta vegetarian?
Yes, as long as you're using Parmesan that's labeled vegetarian (some versions contain animal rennet). Double-check the label if this is important for your diet.
Can I add protein to this pasta?
Definitely! Grilled chicken, shrimp, beans, or chickpeas all make great additions.
How do I make the sauce extra creamy?
Use a little more butter or stir in a splash of cream at the end. You can also melt in a spoonful of cream cheese or mascarpone for a more decadent finish.
More Easy Pasta Recipes You Will Love:
- Quick & Easy Mediterranean Tuna Pasta with Olive Tapenade
- 20-Minute Walnut & Brown Butter Pasta with Pecorino Romano
- Quick & Easy Garlic Cream Sauce Ravioli with Asparagus and Mushrooms
- Creamy Mushroom Chicken Pasta
Recipe
Easy Veggie Pasta with Garlic Parmesan Sauce
A quick, colorful pasta loaded with sautéed vegetables, tossed in a buttery garlic parmesan sauce. Perfect for a weeknight dinner or a summer-inspired meatless meal.
Ingredients
- 8 oz pasta gluten-free if needed
- 2 tablespoon extra virgin olive oil
- 1 cup red bell pepper sliced into strips
- 1 cup red onion sliced
- 1 cup asparagus trimmed and cut into pieces
- 1 cup yellow squash cut into half-moons
- 1 tablespoon garlic minced
- 1 cup fresh spinach roughly chopped
- ¼ cup fresh basil roughly chopped
- ¾ cup freshly grated Parmesan
- 2 tablespoon dry white wine
- 2 tablespoon butter
- Salt & pepper to taste
Instructions
- Cook the Pasta: Boil pasta in salted water according to package directions. Reserve about ¼ cup pasta water before draining.
- Sauté the Vegetables: In a large pan, heat olive oil over medium heat. Add bell pepper, onion, asparagus, and squash. Season lightly and sauté 5-7 minutes until just tender.
- Add Garlic: Stir in garlic and cook for 1 minute until fragrant.
- Combine & Melt: Add spinach, basil, cooked pasta, Parmesan, white wine, butter, and a splash of reserved pasta water. Stir until cheese melts and spinach wilts.
- Season to Taste: Adjust salt and pepper as needed. Serve warm, garnished with more basil or Parmesan if desired.
Notes
- Tips for Success:
- Reserve a splash of pasta water before draining to help the sauce thicken and cling.
- Let the butter and Parmesan fully melt for a creamy finish.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to loosen the sauce.
- To Make Gluten-Free: Use your favorite gluten-free pasta and check that your Parmesan is certified gluten-free.
- Nutritional Information is an estimate only and will vary according to specific ingredients and amounts used.
Nutrition
Calories: 450kcalCarbohydrates: 47gProtein: 21gFat: 18gSaturated Fat: 7gSodium: 500mgFiber: 5gSugar: 5g
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Must Love Garlic says
Easy to make with simple yet flavorful ingredients.