One-Pot Summer Veggie Pasta
This One-Pot Summer Veggie Pasta is ready in 30 minutes and is filled with zucchini, tomatoes, greens & basil. Simple & delicious vegan pasta!
Equipment
Ingredients
- 8 ounces pasta I used fusilli
- 2 tablespoons oil I used avocado oil
- 1 shallot diced
- 5 cloves garlic minced
- 1 cup cherry tomatoes halved
- 2 medium zucchini quartered and cubed
- 1/4 cup sun-dried tomatoes roughly chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes optional
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 lemon juiced
- 1 handful arugula
- 2 tablespoons fresh basil chopped
Instructions
- Bring a large pot of water to a boil. Add the pasta and cook according to the package instructions. Once al dente, reserve 1 cup of pasta water and drain.
- Place the empty pot back on the stove and heat the oil over medium heat. Add the veggies & dry seasonings and toss to coat. Cook for 5-10 minutes, depending on how tender you like the veggies, stirring every minute or so.
- Add the pasta, lemon juice, arugula and basil to the pot. Toss to combine, adding pasta water as needed to thin. Taste and adjust the seasonings as needed.
- Serve hot with extra basil on top.
Video
Notes
- You can use any kind of pasta you want! Just use up whatever is in your pantry.
- To make this creamy add in some non-dairy milk instead of the pasta water.
- You can serve with some vegan parmesan!
Nutrition
Calories: 335kcal | Carbohydrates: 56g | Protein: 11g | Fat: 9g