This Easy Veggie Pasta with Garlic Parmesan Sauce is light, flavorful, and loaded with sautéed summer vegetables. Tossed in a buttery garlic parmesan sauce with a splash of white wine, it’s the perfect summer pasta. Fresh, simple, and packed with summer squash and tender asparagus, this garlic parmesan vegetable pasta is perfect for anyone craving a quick, vibrant dish packed with flavor.
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Why You'll Love this Easy Veggie Pasta:
- Quick & Easy: This easy weeknight veggie pasta comes together in under 30 minutes with minimal prep. Perfect for lazy summer evenings.
- Simple Ingredients: No complicated steps or hard-to-find items here. Just fresh veggies, pantry pasta, and a quick garlic Parmesan sauce.
- Totally Adaptable: Naturally vegetarian and easy to make gluten-free or dairy-free with a few swaps.
Key Ingredients:
- Pasta: Use your favorite type. Penne, fusilli, or spaghetti all work great.
- Summer Squash & Asparagus: Fresh, tender, and sautéed to bring out their natural sweetness and crunch.
- Red Bell Pepper & Red Onion: Add color, a mild sweetness, and crunch.
- Garlic: The star of the sauce, giving that classic garlic Parmesan pasta flavor.
- Parmesan Cheese: Freshly grated for a rich, creamy, and tangy finish.
- White Wine: Adds subtle depth and brightens the garlic butter pasta sauce.
- Butter & Olive Oil: The perfect combo for sautéing and creating a silky sauce.
- Fresh Spinach & Basil: For freshness, color, and a hint of herbiness.
Dietary & Allergy-Friendly Swaps:
- Gluten-Free: Swap in your favorite gluten-free pasta. I used Barilla Gluten-Free Spaghetti for this recipe. Short varieties like penne or rotini also hold up especially well and absorb the garlic Parmesan sauce beautifully.
- Dairy-Free: Use a dairy-free butter alternative and substitute the Parmesan with a plant-based version 9such as Follow Your Heart) or nutritional yeast for that cheesy finish.
- Low-Carb/Keto: Swap the pasta for zucchini noodles for a low-carb/keto veggie 'pasta' option.
- No Wine Option: Skip the white wine entirely or swap it for a splash of lemon juice to maintain brightness.
Veggie Pasta 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 summer veggies. Great for using up leftover chicken or rotisserie!
- Creamy Vegetable Pasta: Stir in a splash of cream, a spoonful of Greek yogurt, or a spoonful of cream cheese with the Parmesan for a richer garlic Parmesan pasta sauce.
- Mediterranean Vegetable Pasta: Add kalamata olives, sun-dried tomatoes, and a sprinkle of feta to bring a briny, Mediterranean flavor to this easy veggie pasta.
Step-by-Step: 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. This step builds big flavor in your sauteed veggie pasta.
- Add Garlic: Stir in the minced garlic and sauté for 1 minute, just until fragrant. Don’t let it burn!
- 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 and clinging to every bite. Season to taste and serve warm!
Tips for Success:
- Use Fresh Veggies When You Can: Summer squash, asparagus, and bell peppers shine when they’re in season. Fresh, crisp produce makes this veggie pasta pop with texture and color.
- 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 for Better Texture: Pre-grated cheese works in a pinch but can clump or stay grainy. Freshly grated Parmesan melts better and gives the sauce that ultra-silky finish.
Make Ahead & Storage:
- 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 when chilled, but a splash of water or white wine while reheating will bring it right back to life.
- Reheat Tips: Reheat gently in a skillet over medium heat, adding a little extra butter or liquid as needed. Avoid the microwave if possible, as it can make the veggies mushy and the pasta rubbery.
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)
If you're looking for a quick vegetarian pasta with garlic butter sauce or a summer-friendly veggie pasta, this recipe checks all the boxes.
FAQ's:
Can I use different vegetables?
Absolutely! This recipe is super flexible. Try zucchini, mushrooms, cherry tomatoes, or broccoli. Adjust cook times as needed.
Can I make this without wine?
Yes! You can skip the wine entirely or add a small splash of lemon juice instead to keep the bright 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, or chickpeas all make great additions. Or, try the chicken pesto or creamy vegetable pasta variations listed above.
How do I make the sauce extra creamy?
Use a little more butter or toss in a splash of cream at the end. You can also add 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 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.
- To Make Dairy-Free: Swap the butter for olive oil or a non-dairy version and use a dairy-free Parmesan-style cheese (such as Follow Your Heart) or nutritional yeast for flavor.
- 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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