Pasta with Vegetables and Tomato Sauce

Large skillet filled with vegetable pasta in tomato sauce with olive oil bottle and utensils on side.

Pasta with Vegetables and Tomato Sauce

Pasta with vegetables and tomato sauce recipe is an easy, healthy dish perfect for weeknight meals. This delicious veggie loaded pasta recipe is the perfect meatless dinner option and can be infinitely varied with vegetables you have on hand.

Course Main Course

Cuisine Italian

Keyword pasta with zucchini, peppers, mushrooms and potatoes in tomato sauce

Prep Time 15

Cook Time 48

Servings servings

Calories 436kcal

Author Nadia Fazio

Ingredients

2 medium potatoes peeled and cubed
4 tbsp. olive oil
1 medium red onion diced
2 cloves garlic minced
1 medium zucchini halved lengthwise and cut into half moon shapes
1 red pepper diced
½ package button mushrooms about 114 grams, thinly sliced
pinch pepperoncino (red pepper flakes) optional
½ tsp dry oregano
400 grams pasta of your choice, I used penne
handful fresh basil leaves
796 ml can diced tomatoes or whole tomatoes if you prefer
salt and pepper to taste

US Customary - Metric

Instructions

Have all vegetables chopped and ready for cooking.
Heat olive oil over medium heat in a large skillet or sauce pan. Add potatoes and a pinch of salt. Cook for 6 minutes, stirring frequently. Transfer the potatoes to a bowl and set aside.
Add onions and pepperoncino, if using, to the pan and cook for 3 minutes.
Stir in the chopped red pepper, a pinch of salt and cook for 3 minutes.
Add the zucchini; mushrooms; and a pinch of salt and cook, stirring occasionally, for 5 minutes. Stir in the minced garlic and cook for 30 seconds.
Pour in the diced tomatoes; oregano and a pinch of salt. Bring to a boil, then lower to a simmer and nestle the potatoes in the sauce.
Cover and cook for 20 minutes until the potatoes are fork tender. Uncover and cook 10 minutes longer to thicken the sauce. Taste and adjust seasoning (salt and pepper) as needed.
Meanwhile, bring a large pot of salted water to a boil. Cook pasta until al dente.
Drain and stir the pasta into the vegetable sauce along with chopped fresh basil.
Drizzle with a little extra olive oil over the top and serve along with grated cheese at the table, if desired.

Notes

Substitutions and Variations

Substitute other vegetables you may have on hand such as yellow squash; broccoli; asparagus or spinach.

Serving Suggestions

-Enjoy with your favorite medium length pasta such as penne; rigatoni; gemelli; bowties; or fusilli or if you prefer long pasta such as spaghetti.
-This sauce is also delicious served over polenta.

Storage

Keep leftovers refrigerated for up to 3 days.

To Freeze

You may freeze a batch of this sauce, without the pasta, in a well sealed container for up to 3 months.

Nutrition