Taste the wholesome rainbow!
Light, bright, and a breeze to make, this pasta dish simplifies summer cooking. Whether it’s a to-go lunch for work or school, or a big bowl to share at the next family picnic, veggie pasta is a great way to curb your cravings for carbs in a healthy way. It only takes about 30 minutes to make, and most of the work involves prepping the veggies and pasta, so it’s an easy recipe to share with kids who want to learn how to cook. The dish tastes savory and earthy, with a caramelized note from the roasted veggies.
The rainbow of veggies offers a wide array of nutrients and flavors, while giving you the opportunity to experiment as you wish. Feel free to exchange zucchini for broccoli, or yellow squash for corn, but I recommend keeping it as colorful as possible to get the most nutritional benefits. Overall, have fun with this one, especially if you’re making it with kids—it can become the next kitchen art project!
Is Veggie Pasta Healthy?
While this recipe is already wholesome and hearty on its own (it’s packed with fiber and essential vitamins), it’s also simple enough to adjust accordingly for certain diets. For example, wheat pasta can be easily exchanged with chickpea pasta, which is my favorite because it has more protein and fiber and tastes delicious. For dairy-free or vegan folk, Parmesan cheese can easily be replaced with nutritional yeast.
Try A Rainbow of Flavor Combos!
At a BBQ picnic, most pasta salads call for vinegar, mayonnaise, or both. This pasta is much simpler, offering more wiggle room for experimentation. It doesn’t need to be creamy or tangy; it can be entirely different.
For a spicy version, consider adding one teaspoon of cumin and one teaspoon of cayenne pepper. For extra smoky earthiness, add half to one teaspoon of smoked paprika.
More fresh herbs are always a good idea. Some that go well with basil are oregano, thyme, and rosemary. This will also create a Mediterranean flavor profile that’s classic and appealing to most palates. Enjoy experimenting, and find your favorite variations!
How to make ahead and store
Getting ready for a big BBQ? Veggie pasta can easily be stored in an airtight container for 4-5 days. I recommend getting one of those big bowls that can be used for both storage and serving. While I suggest serving this no later than a day after making it, if you have to store it for longer, pour in 1/4 cup of veggie broth in the mix to keep the noodles from drying out. This dish isn’t meant to be frozen, as thawing it could affect the flavor and texture.
Serving Suggestions
Want to add a bit of protein to this dish? To keep it meat-free, add a serving of Vegan Meatballs. (For a fully vegan variation, replace the Parmesan with a vegan variety or with nutritional yeast, as mentioned above.) The addition of these delicious meatballs makes the dish more substantial and brings out the Italian flavors, like the earthy basil and oregano.
For a meat-lover’s option, consider serving this as a side to Cast-Iron Pork Tenderloin, Oven-Cooked Sirloin Steak, or Grilled Chicken Tenders.
My personal favorite protein to add to this salad is Quinoa, a nutty pseudo-grain full of protein, fiber, and essential vitamins like folate.
Pick your protein and enjoy!
Ingredients
- 8 oz whole-wheat penne pasta
- 1 medium zucchini sliced
- 1 medium yellow squash sliced
- 1 red bell pepper cut into strips
- 1 yellow bell pepper cut into strips
- 1 small red onion sliced
- 2 cups cherry tomatoes halved
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- Fresh basil chopped (for garnish)
Instructions
- Preheat the oven to 425°F. Toss zucchini, yellow squash, bell peppers, onion, and cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet in a single layer.
- Roast the vegetables in the preheated oven for about 25-30 minutes, until they are tender and caramelized.
- While vegetables are roasting, cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Combine the roasted vegetables with the cooked pasta. Toss with grated Parmesan cheese and additional olive oil if needed. Season with additional salt and pepper to taste.
- Serve the pasta garnished with fresh basil and additional Parmesan cheese if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment