Veggie Pasta
A vibrant and nutritious dish combining rotini pasta and assorted vegetables in a rich tomato sauce, perfect for weeknight dinners.
Ingredients
Vegetable Base
- 2 cloves garlic minced
- 1 medium yellow onion diced
- 2 medium carrots sliced into even pieces
- 8 ounces mushrooms sliced
- 1 medium zucchini diced
- 1 medium red bell pepper diced
Pasta and Sauce
- 1/2 pound rotini uncooked
- 2 cups vegetable broth for cooking pasta
- 24 ounces pasta sauce your choice of sauce
For Sautéing
- 2 tablespoons olive oil for sautéing vegetables
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
Optional Topping
- 4 ounces mozzarella cheese shredded, optional
Instructions
Preparation
- Prep your ingredients: Start by mincing the garlic, dicing the onion, and slicing the carrots into even pieces.
- In a large pot, add the olive oil and heat it over medium heat.
Sautéing
- Add the minced garlic, diced onion, and sliced carrots. Sauté until the onions become soft and translucent, about 3-5 minutes.
- Add the sliced mushrooms and sauté for another 3-4 minutes until they soften.
- Incorporate the diced zucchini and red bell pepper, mixing well.
Cooking Pasta
- Toss in the uncooked rotini along with the dried basil and oregano, then pour in the vegetable broth.
- Cover the pot and increase heat to medium-high, bringing to a boil.
- Once boiling, stir, cover again, and reduce heat to medium-low. Let it simmer for about 10 minutes.
- After the pasta is cooked, pour in the pasta sauce and stir.
Serving
- If using mozzarella, sprinkle it on top and cover for a few minutes until melted.
- Serve hot, garnished with fresh basil or parsley, and enjoy!
Notes
To customize, swap out vegetables or add plant-based proteins for a nutritious boost. For meal prep, store in an airtight container for up to 3 days.