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Veggie Packed Pasta

By: Julia Pacheco
Loaded with colorful veggies and tossed in a light sauce—this pasta is fresh, healthy-ish, and still totally satisfying.
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 5 servings
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Ingredients 

  • 1 tbs olive oil
  • 1 medium zucchini, diced
  • 1 white onion, diced
  • 1 green bell pepper, diced
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 4 cups vegetable broth
  • 1 lb rotini pasta
  • 28 oz crushed tomatoes

Instructions 

  • In a dutch oven or large pot over medium heat add the oil, once it's hot add in the onion and bell pepper saute for 5-6 minutes or until soft. Now add in the zucchini and continue to cook for 1-2 more minutes. Add in the salt, pepper, basil, and oregano. Add in the broth, pasta, and crushed tomatoes.
  • Bring to a boil then drop down to a simmer, cover with a lid and let simmer for 10-15 minutes or until the noodles are tender. (Stir frequently so the noodles dont stick to each other or the bottom of the pot.

Video

Nutrition

Calories: 445kcal | Carbohydrates: 87g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1205mg | Potassium: 866mg | Fiber: 8g | Sugar: 14g | Vitamin A: 926IU | Vitamin C: 42mg | Calcium: 109mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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1 Comment

  1. Dahlia says:

    This recipe was a perfect end of summer recipe. It was light but also had that hearty cozy fall flavor thing going on. We had lots of left overs so I’m looking forward to trying it tomorrow after the flavors have blended a bit more.

    Reply