30 Minute Vegetarian + Vegan Pasta Recipe
This fast and Easy Vegetarian/Vegan Pasta recipe is a light and fresh meal that's perfect for the warm months ahead or that Meatless Monday on your meal plan. This is a simple dish that comes together in just 30 minutes, perfect for weeknights! {8 WW Points}
Servings 4
Calories 322kcal
Ingredients
- 16 oz. Mini Heirloom Tomatoes or multicolored cherry tomatoes
- 2 Medium Zucchini Squash
- ⅓ cup Fresh Parsley loosely packed, stems removed
- 2 tbsp. Olive Oil divided
- 8 oz. Dry Pasta of Choice I used Pappardelle Pasta
- ½ tsp. Garlic Powder
- ½ tsp. Onion Powder
- 1 tsp. Italian Seasoning
- ¼ cup Water
- Salt and Pepper to taste
- Garlic to taste
Instructions
- Cook pasta according to package directions.
- Wash all produce. Slice tomatoes in half. Cut Zucchini in half lengthwise, cut in half once more so there are four long pieces. Then chop into chunks similar in size to tomato halves. Roughly chop parsley.
- Heat pan over medium high heat. Add 1 tbsp. olive oil.
- Add zucchini to pan. Seasonly lightly with salt and pepper. Saute for five minutes.
- Add tomatoes to pan, season lightly with salt and pepper. Saute for an additional five minutes. If you want to use fresh chopped garlic, add it now.
- Lightly mash tomatoes with potato masher to release juices. Add 1 tbsp. olive oil and garlic powder, onion powder, Italian seasoning and water. Stir.
- Lower heat to medium low. Cook for an addition 5 to 10 minutes, depending on how juicy you want the sauce to be. If desired, add a bit more water to reach the desired consistency.
- Add parsley in final 3 minutes of cooking.
- Serve over cooked pasta. Sprinkle extra parsley over top if desired.
Notes
Don't overcook the pasta noodles or the dish will be mushy.
Use any kind of pasta noodles that you enjoy or leftovers that you have in the pantry.
Add your favorite veggies to the topping mixture. Yellow squash, onions, peppers, snow peas and mushrooms would all work great in this recipe.
Sprinkle with some fresh parsley or parmesan cheese (not the kind from the can)
Serve with bread, meat, or a salad to complete the meal - depending on your preferences.
Keep any leftovers in the refrigerator. They should be stored in an airtight container, and it will last up to 4 days. You can reheat in the microwave for 1 minute.
Make a batch of this for weekday lunches that are perfect for meal prep.
Nutrition
Calories: 322kcal | Carbohydrates: 52g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Sodium: 29mg | Potassium: 673mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1193IU | Vitamin C: 50mg | Calcium: 67mg | Iron: 3mg