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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