Get ready to fall in love with how vibrant and satisfying this Pasta with Tomato Sauce and Vegetables truly is. It brings together a medley of fresh veggies, robust tomato sauce, and tender pasta for a meatless main dish that feels both wholesome and comforting. Whether you’re whipping up a weeknight dinner or looking for a tasty way to sneak more color onto your plate, this recipe delivers big flavor in just 30 minutes. One bite will have everyone at the table reaching for seconds, and you’ll appreciate how approachable and customizable it is.
Ingredients You’ll Need
Ingredients You’ll Need
There’s no need for complicated shopping lists here! Each ingredient in this Pasta with Tomato Sauce and Vegetables plays an important role, from adding color and nutrients to building deep, craveable flavor. Here’s what you’ll need and why you’ll love each addition:
- 12 oz pasta (penne or fusilli): The perfect base to catch all that luscious sauce and veggie goodness; choose your favorite shape!
- 2 tablespoons olive oil: Infuses a subtle, rich flavor while ensuring vegetables don’t stick or burn.
- 1 small onion (chopped): Adds irresistible sweetness and depth to the sauce.
- 2 cloves garlic (minced): Provides an aromatic punch that’s simply essential to Italian cooking.
- 1 zucchini (sliced): Brings a tender bite and lovely green color, soaking up flavors from the sauce.
- 1 red bell pepper (chopped): Lends a sweet, vibrant note alongside a gorgeous pop of red.
- 1 cup mushrooms (sliced): Add an earthy umami layer and meaty texture without any actual meat.
- 1 ½ cups marinara or tomato pasta sauce: The heart of the dish, tying all the veggies together with rich tomato flavor.
- ½ teaspoon salt: Essential for seasoning and pulling out natural flavors in vegetables and pasta.
- ¼ teaspoon black pepper: Offers a hint of gentle heat to round out the dish.
- ½ teaspoon dried oregano: Provides aromatic, classic Italian herb flavor that pairs perfectly with tomatoes.
- ¼ teaspoon crushed red pepper flakes (optional): Adds a little kick for those who love gentle spice.
- ¼ cup grated Parmesan cheese (optional): For a final flourish of salty, nutty goodness atop your bowl.
- Fresh basil for garnish: Brightens everything with its fresh, fragrant aroma and taste.
How to Make Pasta with Tomato Sauce and Vegetables
Step 1: Boil the Pasta
Begin by bringing a large pot of salted water to a boil. Add your chosen pasta and cook according to the package directions until al dente. Keep an eye out for that perfect texture—it should be tender yet still firm to the bite. Drain the pasta, reserving a splash of the cooking water if you want a looser sauce, and set aside while you work on the sauce.
Step 2: Sauté the Aromatics
While the pasta is cooking, grab a large skillet and heat up the olive oil over medium heat. Toss in the chopped onion and sauté for about 2–3 minutes until it turns translucent and soft—this is when the kitchen starts to smell amazing. Add in the minced garlic and let it cook just for 30 seconds, stirring constantly so it doesn’t burn.
Step 3: Cook the Vegetables
Next, it’s time for the veggies to shine! Add the sliced zucchini, chopped red bell pepper, and mushrooms to your skillet. Sprinkle a little salt to help them soften, and sauté for 6–8 minutes, stirring occasionally, until everything is tender and lightly golden in spots. You’ll see the colors get even brighter as they cook, turning your kitchen into an Italian trattoria.
Step 4: Simmer the Tomato Sauce
Pour in the marinara or your favorite tomato pasta sauce. Add black pepper, dried oregano, and crushed red pepper flakes if using. Stir everything together until the vegetables are shimmering in that deep red sauce. Simmer gently for 5–7 minutes so the flavors get to mingle and deepen. This is where the magic happens, as every veggie gets coated in hearty tomato goodness.
Step 5: Combine Pasta and Sauce
Toss the cooked pasta straight into the skillet, using a big spoon or tongs to ensure every piece gets enveloped by the rich sauce and tender vegetables. If the sauce seems too thick, just add a tablespoon or two of the reserved pasta water. Cook together for another 2 minutes until the pasta is heated through and everything is beautifully combined.
Step 6: Finish and Serve
Turn off the heat and get ready to serve! Dish generous portions into bowls and, if desired, shower with grated Parmesan cheese and torn fresh basil leaves for a final touch. Every bite is a perfect balance of saucy, savory, and fresh.
How to Serve Pasta with Tomato Sauce and Vegetables
Garnishes
A sprinkle of grated Parmesan cheese and ribbons of fresh basil take your Pasta with Tomato Sauce and Vegetables from simple to special. You can also add a drizzle of good olive oil or a handful of toasted pine nuts for extra crunch and flavor. For a dairy-free spin, try a dusting of nutritional yeast or vegan Parmesan—it’s just as delicious!
Side Dishes
Round out your meal with a crisp green salad tossed in a lemony vinaigrette or a platter of roasted seasonal vegetables. Want something a little more indulgent? Warm, crusty garlic bread or focaccia is always a crowd-pleaser, perfect for mopping up that last drop of sauce on the plate.
Creative Ways to Present
Transform a classic bowl into something extra-inviting by serving Pasta with Tomato Sauce and Vegetables in a big family-style platter at the center of the table. Or, try filling individual ramekins, topping them with extra cheese, and broiling briefly for a bubbly, golden finish. For alfresco dining, pack the pasta into lunchboxes for vibrant, picnic-ready fare!
Make Ahead and Storage
Storing Leftovers
Leftovers are a lifesaver with this recipe! Let any uneaten Pasta with Tomato Sauce and Vegetables cool completely before transferring to an airtight container. Store in the refrigerator for up to three days. The flavors actually deepen overnight, making each reheated bite even more inviting on busy weeknights.
Freezing
If you’d like to make a batch ahead, pasta with sauce and vegetables freezes surprisingly well. Portion cooled pasta into freezer-safe containers or bags, squeezing out any extra air. It will keep happily for up to two months. Thaw overnight in the fridge before reheating for the best results.
Reheating
Gently reheat Pasta with Tomato Sauce and Vegetables on the stovetop over medium-low heat, adding a splash of water or extra marinara if it looks a little dry. Alternatively, pop it in the microwave in thirty-second bursts, stirring in between to heat evenly. Don’t forget to refresh with a little extra basil or cheese before serving!
FAQs
Can I use other vegetables in this recipe?
Absolutely! Feel free to get creative—add spinach, kale, broccoli, eggplant, or whatever veggies you have on hand. The beauty of Pasta with Tomato Sauce and Vegetables is how easily you can personalize it to suit your cravings or use up what’s in the fridge.
What type Main Course
Penne and fusilli are top choices because their shapes hold onto all the yummy sauce and veggie bits. However, any short pasta will work—try rigatoni, farfalle, or even spaghetti if you’re in a pinch. Whole wheat or gluten-free varieties also work seamlessly.
Can I make it vegan?
Definitely! This recipe is naturally vegetarian, and making it vegan is simple. Just omit the Parmesan cheese or swap in your favorite plant-based alternative. The flavors are bold and satisfying all on their own, so you won’t miss a thing!
How can I add more protein?
For an extra protein boost, add a drained can of chickpeas or white beans when you add the sauce. Lentil-based pasta or a sprinkle of toasted nuts can also up the protein quotient while still keeping the dish meatless and delicious.
Is this Pasta with Tomato Sauce and Vegetables kid-friendly?
It sure is! Kids usually love the familiar flavors and bright colors. If you’re worried about picky eaters, chop the vegetables smaller or mix in a little extra cheese. You can even serve the veggies on the side and let everyone build their own bowl.
Final Thoughts
There’s just something comforting and joyful about sharing a big bowl of Pasta with Tomato Sauce and Vegetables with people you love. It’s the kind of dish that brings the table together, no matter the season or occasion. Give it a try—your taste buds and your dinner guests will thank you!
Print
Pasta with Tomato Sauce and Vegetables Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A delicious and easy-to-make pasta dish featuring a rich tomato sauce packed with colorful vegetables. This vegetarian recipe is perfect for a quick and satisfying dinner.
Ingredients
Pasta:
- 12 oz pasta (such as penne or fusilli)
Sauce:
- 2 tablespoons olive oil
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1 zucchini (sliced)
- 1 red bell pepper (chopped)
- 1 cup mushrooms (sliced)
- 1 ½ cups marinara or tomato pasta sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes (optional)
- ¼ cup grated Parmesan cheese (optional)
- fresh basil for garnish
Instructions
- Cook the Pasta: Boil pasta until al dente, then drain and set aside.
- Prepare the Sauce: Sauté onion and garlic in olive oil. Add vegetables, then marinara sauce and seasonings. Simmer.
- Combine: Toss cooked pasta with the sauce and heat through.
- Serve: Top with Parmesan and fresh basil.
Notes
- Consider using whole wheat or gluten-free pasta
- For added nutrition, throw in some spinach or kale towards the end of cooking
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 8g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 5mg
