Looking for a quick and satisfying meal that doesn’t sacrifice flavor or nutrition? This Pasta with Sauce + Veggies recipe is your go-to weeknight dinner solution. Packed with colorful vegetables and a rich, savory sauce, it’s the perfect balance of comfort and freshness. Whether you’re a busy parent, a student or someone just craving a wholesome dish, this recipe is both simple and nourishing.
Tested & Approved
This recipe has been tested in our kitchen and approved by Roz Recipes Team a guaranteed crowd-pleaser for all pasta lovers!
Quick Recipe Overview
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Difficulty: Easy
Ingredients
- 250 g (about 9 oz) pasta (penne, fusilli, or spaghetti)
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup tomato sauce or marinara sauce
- 1 tsp dried oregano
- ½ tsp chili flakes (optional)
- Salt and pepper to taste
- Fresh basil or parsley, chopped (for garnish)
- Grated Parmesan cheese (optional)
Instructions
- 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. - Sauté the Vegetables:
In a large pan, heat olive oil over medium heat. Add onion and garlic; sauté until fragrant and lightly golden. - Add the Veggies:
Toss in bell pepper, zucchini, and cherry tomatoes. Cook for 5–7 minutes until the vegetables are tender but still vibrant. - Make the Sauce:
Pour in the tomato sauce, add oregano, chili flakes, salt, and pepper. Stir well and simmer for 5 minutes. - Combine Everything:
Add the cooked pasta to the pan and toss until evenly coated with sauce and veggies. - Serve:
Garnish with fresh basil or parsley and a sprinkle of Parmesan cheese if desired. Serve hot!
Tips, Variations & Storage
- Substitutions:
- Use gluten-free pasta for a gluten-free version.
- Replace Parmesan with nutritional yeast for a vegan-friendly option.
- Add chicken, shrimp, or tofu for extra protein.
- Make-Ahead Advice:
Prepare the sauce and veggies in advance. Reheat and toss with freshly cooked pasta when ready to serve. - Storage Tips:
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove or in the microwave with a splash of water to loosen the sauce. - Serving Ideas:
Pair with garlic bread or a fresh green salad for a complete meal.
FAQs
Q: Can I use frozen vegetables?
A: Yes! Frozen mixed vegetables work perfectly just cook them directly in the sauce until heated through.
Q: Can I make this pasta spicy?
A: Definitely. Add more chili flakes or a pinch of cayenne pepper for a kick.
Q: What’s the best pasta shape for this recipe?
A: Short shapes like penne or fusilli hold the sauce and veggies nicely, but spaghetti works too!
Nutrition Facts
Calories per serving: 370
Protein: 11 g
Carbs: 58 g
Fat: 10 g
Conclusion
This Pasta with Sauce + Veggies recipe is simple, flavorful, and ideal for anyone looking for a quick, healthy dinner option. It’s the perfect mix of hearty pasta and fresh vegetables ready in just 30 minutes! Give it a try tonight and let us know how your version turns out!