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This Pasta with Marinara Sauce and Vegetables is a simple, comforting, and healthy meal packed with fresh flavors. Made with tender pasta, homemade marinara sauce, and colorful sautéed vegetables, this dish is perfect for a quick weeknight dinner. It’s vegetarian, easily made vegan, and loaded with nutrients! 🍅🥦🍝
Contents
Why You’ll Love This Pasta Recipe
✔ Quick & Easy – Ready in 30 minutes with minimal effort.
✔ Healthy & Nutritious – Packed with fresh vegetables and fiber-rich pasta.
✔ Versatile – Use any veggies you have on hand!
✔ Vegetarian & Vegan-Friendly – Easily adaptable for plant-based diets.
What Makes This Recipe Special?
This vegetable marinara pasta is a healthier twist on classic spaghetti. The homemade marinara sauce is rich in flavor, and the fresh veggies add texture and nutrients. It’s the perfect balance of hearty, fresh, and satisfying without being heavy.
Health Benefits:
- Tomatoes (Marinara Sauce): High in antioxidants like lycopene, vitamin C, and potassium.
- Vegetables: Add fiber, vitamins, and minerals for a nutritious meal.
- Whole Wheat or Gluten-Free Pasta: A great source of fiber and complex carbs.
Fun Additions & Variations
🌱 Protein Boost – Add chickpeas, tofu, or grilled chicken.
🧀 Cheesy Touch – Sprinkle with Parmesan or dairy-free nutritional yeast.
🌶️ Spicy Kick – Add crushed red pepper flakes for extra heat.
🌿 Herb Flavor – Mix in fresh basil, oregano, or Italian seasoning.
Pasta with Marinara Sauce and Vegetables
Equipment
- Large skillet
- Pot
- Strainer
Ingredients
For the Pasta:
- 12 oz pasta whole wheat, gluten-free, or regular
- 1 tsp salt for boiling water
For the Marinara Sauce:
- 1 tbsp olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 28 oz can crushed tomatoes
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp salt adjust to taste
- ¼ tsp black pepper
- ½ tsp red pepper flakes optional, for spice
- 1 tbsp tomato paste for extra richness
- 1 tsp sugar optional, balances acidity
For the Vegetables:
- 1 zucchini sliced
- 1 red bell pepper chopped
- 1 cup mushrooms sliced
- 1 small carrot julienned
- 1 cup baby spinach or kale
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For Garnish (Optional):
- Fresh basil leaves
- Grated Parmesan or dairy-free cheese
- Extra virgin olive oil drizzle
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add pasta and cook according to package instructions until al dente.
- Drain and set aside, reserving ½ cup of pasta water for later.
Step 2: Make the Marinara Sauce
- In a large skillet, heat 1 tbsp olive oil over medium heat.
- Add chopped onion and cook for 3-4 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add crushed tomatoes, oregano, basil, salt, black pepper, and red pepper flakes (if using).
- Stir in tomato paste and sugar (if using) for extra richness.
- Simmer for 10-15 minutes, stirring occasionally, until thickened.
Step 3: Sauté the Vegetables
- In a separate pan, heat 1 tbsp olive oil over medium heat.
- Add zucchini, bell pepper, mushrooms, and carrots. Cook for 5-7 minutes until tender.
- Stir in baby spinach/kale and cook for another 1-2 minutes until wilted.
- Season with salt and pepper to taste.
Step 4: Combine Everything
- Add the cooked pasta to the marinara sauce and toss to coat evenly.
- Stir in the sautéed vegetables, mixing well. If needed, add reserved pasta water (1 tbsp at a time) to loosen the sauce.
Step 5: Serve & Enjoy!
- Divide the pasta into serving bowls.
- Garnish with fresh basil, grated Parmesan, and a drizzle of olive oil.
- Serve warm and enjoy this healthy, delicious pasta dish!
Notes
- Meal Prep: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water.
- Make it Vegan: Use plant-based Parmesan or nutritional yeast.
- Make it Gluten-Free: Use gluten-free pasta.
- Extra Protein: Add grilled chicken, shrimp, or chickpeas for a heartier meal.
Looking for More Italian-Inspired Recipes?
Try these favorites:- Garlic Butter Zucchini Noodles
- One-Pot Creamy Tomato Basil Pasta
- Mushroom & Spinach Alfredo
