What to Cook with Pasta and Vegetables: 7 Easy & Satisfying Recipes

The Ultimate Pantry Rescue

Pasta and vegetables might be the most forgiving combination in cooking. Got wilting spinach? Throw it in. Half a zucchini? Perfect. That lonely bell pepper? It's going in the pot. These 7 recipes prove that simple ingredients can create extraordinary meals.

Why it works: Pasta is cheap, filling, and cooks in 10 minutes. Vegetables add nutrition, color, and texture. Together, they're a complete meal that costs almost nothing.

1. Garlic Butter Vegetable Pasta (15 mins)

Simple, elegant, and absolutely delicious.

Ingredients:

• 12 oz pasta (any shape)
• 4 cups mixed vegetables (zucchini, cherry tomatoes, spinach)
• 4 tbsp butter
• 6 cloves garlic, minced
• 1/2 cup Parmesan, grated
• Red pepper flakes
• Fresh basil or parsley
• Salt, pepper

Instructions:

1. Cook pasta according to package, reserve 1 cup pasta water
2. Melt butter, sauté garlic until fragrant
3. Add harder vegetables first, then softer ones
4. Toss in pasta with a splash of pasta water
5. Add Parmesan, toss until creamy
6. Season and top with fresh herbs

Pro tip: Pasta water is liquid gold - the starch helps create a silky sauce.

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2. Roasted Vegetable Pasta (30 mins)

Caramelized vegetables take this to the next level.

Ingredients:

• 12 oz penne or rigatoni
• 4 cups vegetables (bell peppers, eggplant, onions, tomatoes)
• 4 tbsp olive oil
• 4 cloves garlic, whole
• Italian herbs
• Goat cheese or feta
• Balsamic glaze
• Salt, pepper

Instructions:

1. Toss vegetables with oil, garlic, herbs, salt, pepper
2. Roast at 425°F for 25 minutes until caramelized
3. Cook pasta, reserve pasta water
4. Toss pasta with roasted vegetables
5. Add pasta water if needed
6. Top with cheese and balsamic drizzle

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3. Creamy Vegetable Pasta (20 mins)

Comfort food without the guilt.

Ingredients:

• 12 oz fettuccine or linguine
• 3 cups vegetables (broccoli, peas, asparagus)
• 1 cup heavy cream (or half-and-half)
• 1 cup Parmesan, grated
• 3 cloves garlic, minced
• 1/4 cup white wine (optional)
• Fresh thyme
• Salt, pepper, nutmeg

Instructions:

1. Cook pasta, add vegetables last 3 minutes
2. Sauté garlic in butter
3. Add wine if using, reduce by half
4. Add cream, simmer until slightly thickened
5. Toss in pasta and vegetables
6. Add Parmesan, toss until creamy
7. Season with nutmeg, salt, pepper

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4. Asian Vegetable Noodles (15 mins)

When you want something different.

Ingredients:

• 12 oz spaghetti or rice noodles
• 4 cups vegetables (bok choy, carrots, snap peas, bell peppers)
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 3 cloves garlic, minced
• 1 tsp ginger, minced
• Sesame seeds, green onions

Instructions:

1. Cook noodles, rinse with cold water
2. Mix sauce ingredients
3. Stir-fry vegetables until crisp-tender
4. Add noodles and sauce
5. Toss until well coated
6. Top with sesame seeds and green onions

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5. Pasta Primavera (20 mins)

The classic spring vegetable pasta.

Ingredients:

• 12 oz penne or farfalle
• 4 cups spring vegetables (asparagus, peas, zucchini, cherry tomatoes)
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup white wine or vegetable broth
• 1/2 cup Parmesan
• Fresh basil, lemon zest
• Salt, pepper

Instructions:

1. Cook pasta, reserve pasta water
2. Sauté garlic in olive oil
3. Add vegetables in order of cooking time
4. Add wine/broth, simmer 2 minutes
5. Toss with pasta and Parmesan
6. Add pasta water if needed
7. Finish with basil and lemon zest

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6. One-Pot Vegetable Pasta (25 mins)

Everything cooks together - minimal cleanup.

Ingredients:

• 12 oz spaghetti or linguine
• 4 cups vegetables (tomatoes, spinach, mushrooms, onions)
• 4 cups vegetable broth
• 3 cloves garlic, sliced
• 2 tbsp olive oil
• Italian herbs
• Parmesan for serving
• Salt, pepper

Instructions:

1. Add pasta, vegetables, broth, garlic, oil, and herbs to a large pot
2. Bring to a boil, stirring occasionally
3. Reduce heat, simmer 10-12 minutes
4. Stir frequently until pasta is cooked and liquid is absorbed
5. Season to taste
6. Serve with Parmesan

Magic: The starch from the pasta creates a silky sauce automatically!

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7. Vegetable Pasta Soup (25 mins)

When you want something warming.

Ingredients:

• 1 cup small pasta (ditalini, orzo, or broken spaghetti)
• 4 cups mixed vegetables (carrots, celery, zucchini, green beans)
• 6 cups vegetable broth
• 1 can diced tomatoes
• 1 onion, diced
• 3 cloves garlic
• Italian herbs, bay leaf
• Parmesan rind (optional, for flavor)
• Salt, pepper

Instructions:

1. Sauté onion and garlic until soft
2. Add broth, tomatoes, herbs, and Parmesan rind
3. Add harder vegetables, simmer 10 minutes
4. Add pasta and softer vegetables
5. Cook until pasta is tender
6. Remove bay leaf and Parmesan rind
7. Serve with crusty bread

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The Economics: Budget-Friendly Eating

Compare to: Restaurant pasta: $15-25 per person

Weekly savings: Making pasta at home 3x/week saves $40-60.

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Which Vegetables Work Best?

Quick-cooking (add last):

• Spinach
• Cherry tomatoes
• Peas
• Arugula

Medium (sauté 3-5 mins):

• Zucchini
• Bell peppers
• Mushrooms
• Asparagus

Longer-cooking (add first or roast):

• Broccoli
• Cauliflower
• Eggplant
• Butternut squash

Always good:

• Garlic (always garlic)
• Onions
• Cherry tomatoes

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Pasta Tips for Better Results

Don't forget:

• Salt your pasta water generously ("like the sea")
• Save pasta water before draining
• Don't rinse pasta (except for cold dishes)
• Finish cooking pasta in the sauce

Sauce ratios:

• Garlic butter: 1 tbsp butter per serving
• Cream sauce: 1/4 cup cream per serving
• Oil-based: 1 tbsp oil per serving

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Never Let Vegetables Wilt Again

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Features:

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