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Easy Vegetarian Pasta Recipe (for all seasons)

Name: Easy Vegetarian Pasta Recipe (for all seasons)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 8 ounce spaghettini or other pasta (225 grams) (assumes moderate 2 oz per person); 1/4 cup Optional garnishes: chopped parsley, fresh chopped basil, grated Parmesan cheese; 2 tablespoon olive oil; 5 cup vegetables, diced 1-2 inches (e.g. onion, zucchini, peppers, mushrooms, asparagus, eggplant); 3 cloves garlic, minced ((3 tsp)); 3 medium tomatoes, chopped ((or 1 can 375 ml diced tomatoes, drained - about 1 cup)); 1 tablespoon capers, rinsed and chopped; 1/2 cup olives, chopped or 3 tablespoons olive tepanade (optional); 1/2 teaspoon chili flakes (or to taste); 1 lemon (2 tsp zest, juice from 1/2 lemon); 4 cup fresh baby spinach, roughly chopped; salt and pepper to taste

ByCheryl February 10, 2019July 25, 2022 Updated onJuly 25, 2022

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This is one of my favorite non-meat meals. It’s a light, healthy, zesty, easy vegetarian pasta recipe – and perfect for any season.

This is one of those recipes that changes according to your mood and whatever you have on hand. I sometimes top the pasta with roasted shrimp or grilled chicken.

Instead of measuring, I just taste and adjust the sauce as I go until I’m happy. I know not everyone is comfortable with this method, so I’ve laid out some recipe guidelines that will get you started.

For me, the core ingredients in this vegetable pasta are pasta, olive oil, garlic, lemon and capers. I love olives in it too. And spinach. Use what’s freshest or available in season.

In summer, I typically use fresh tomatoes, peppers and asparagus.

In winter, I use canned diced tomatoes (with no juice), eggplant, peppers and baby spinach.

Bonus…dinner is ready in about 30 minutes.

Tailor To Your Taste

Use frozen chopped spinach instead of fresh. Add 1-2 cups to the boiling pasta in the last 3 minutes. Drain with pasta.
Before serving, pile some grilled or roasted shrimp on top. or sliced grilled chicken
Any of these vegetables would be great: zucchini, eggplant, peppers, onions, mushrooms, green beans, asparagus, tomatoes.
Vary the zing with more or less lemon, olives and capers.
Vary the level of spice and herbs with thyme, basil, etc.

Shortcuts

Use frozen garlic cubes and stir them right in
Leave out the chopped vegetables and increase the tomatoes, olives and chopped spinach
Use about 1 cup good quality canned diced tomatoes like San Marzano without the juice instead of chopping fresh tomatoes.

Step by Step

Ingredients: chopped vegetables, lemon, spinach, capers, garlic, canned tomatoes, olive oil, chili flakes

sauteed veggies and tomatoes in pan — Begin sauce by sauteing vegetables.

cooked pasta in colander — While veggies are sauteing, boil pasta, drain and set aside. Reserve a cup of pasta liquid.

sauteed veggies, tomatoes and spinach in pan — Add spinach and adjust seasonings.

sauteed veggies, tomatoes and spinach in pan with spaghetti added — Toss vegetable sauce with pasta and heat through.

plate of vegetable pasta topped with cheese — Top with freshly grated Parmesan cheese if desired.

vegetable pasta on plate topped with shrimp — Add cooked chicken or shrimp for a more substantial meal.

Make Ahead

You can make the vegetable ‘sauce’ ahead, but I suggest you only add the chopped fresh spinach when you reheat it to serve so that it stays a vibrant green. Cook the pasta just before serving and add to the vegetables.
Alternatively, make the whole thing and just rewarm it on the stove with some extra pasta water or plane water. I absolutely love leftovers of this dish too!