Pasta with Tomato Sauce and Vegetables

This Pasta with Tomato Sauce and Vegetables is a simple, flavorful, and healthy meal that’s perfect for busy nights. With fresh vegetables, a rich tomato sauce, and your favorite pasta, it’s a dish that’s both nourishing and satisfying. Plus, it’s easy to customize with whatever veggies you have on hand!

Why You’ll Love This Recipe

This recipe is incredibly versatile and packed with vitamins and fiber from the vegetables. The sweetness of the cherry tomatoes, the heartiness of zucchini, and the fragrant garlic and onion come together in a tangy, savory tomato sauce. This pasta dish is light yet filling, making it ideal for lunch, dinner, or meal prepping for the week. Plus, it’s quick and easy to prepare in under 30 minutes, perfect for those evenings when you want something healthy without spending too much time in the kitchen.

Ingredients

• 8 oz pasta
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 can (15 oz) crushed tomatoes
• 1 tsp dried oregano
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Variations

• Vegetable Variations: Try using mushrooms, spinach, or eggplant instead of or in addition to the bell pepper and zucchini.
• Protein Addition: Add grilled chicken, shrimp, or chickpeas to boost the protein content.
• Spicy Twist: Sprinkle some red pepper flakes or add a diced jalapeño for a spicy kick.
• Vegan Version: Skip the Parmesan cheese for a dairy-free dish.

How to Make the Recipe

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Once done, drain the pasta and set it aside.

Step 2: Prepare the Sauce

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for about 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

Step 3: Add the Vegetables

Stir in the chopped bell pepper and zucchini. Cook for 5-7 minutes until the vegetables are tender. Add the halved cherry tomatoes and cook for another 2-3 minutes until they start to break down.

Step 4: Make the Tomato Sauce

Pour the crushed tomatoes into the skillet with the vegetables, and stir in the dried oregano. Allow the sauce to simmer for about 10-15 minutes, seasoning with salt and pepper to taste.

Step 5: Combine Pasta and Sauce

Add the cooked pasta to the sauce, tossing everything together so the pasta is coated with the tomato sauce. Let everything cook together for another 2-3 minutes to let the flavors meld.

Step 6: Serve

Serve the pasta with a sprinkle of grated Parmesan cheese on top, and enjoy!

Tips for Making the Recipe

• Al Dente Pasta: Make sure to cook the pasta al dente (firm to the bite) for the best texture.
• Extra Veggies: You can add extra vegetables like spinach, kale, or even broccoli to pack in more nutrients.
• Cheese Variations: If you prefer a different cheese, try mozzarella, feta, or vegan cheese for a twist.
• Save the Sauce: This tomato sauce is great as a base for other dishes like lasagna or stuffed peppers, so make extra!

How to Serve

This pasta is great on its own or served with a side of garlic bread or a fresh salad. Pair it with a crisp white wine like Sauvignon Blanc or a light red like Pinot Noir for a complete meal.

Make Ahead and Storage

Storing Leftovers: Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to loosen the sauce.

Freezing: You can freeze the pasta and sauce together for up to 3 months. Just make sure to cool it completely before placing it in an airtight container or freezer-safe bag. Thaw in the refrigerator overnight before reheating.

Reheating: Reheat on the stove over low heat, adding a little bit of water if the sauce has thickened too much.

FAQs

1. Can I use gluten-free pasta?

Yes, feel free to use gluten-free pasta if you have dietary restrictions.

2. How do I make this dish spicier?

Add red pepper flakes or a sliced jalapeño to the sauce to give it a spicy kick.

3. Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes, but you’ll need to blanch and peel them before adding them to the sauce.

4. Can I add meat to this dish?

Yes, you can add grilled chicken, sausage, or shrimp for added protein.

5. Can I freeze the sauce without the pasta?

Yes, the tomato sauce can be frozen on its own for up to 3 months.

6. Can I use other herbs instead of oregano?

Yes, basil, thyme, or Italian seasoning would work well in this dish.

7. Can I add cheese directly to the sauce?

Yes, you can add cheese like mozzarella or Parmesan directly into the sauce for a creamy texture.

8. How do I make this dish vegan?

Use vegan cheese and substitute the Parmesan for a dairy-free alternative.

9. Can I make this recipe ahead of time?

Yes, you can make the sauce and pasta ahead of time and store it in the fridge. Reheat before serving.

10. Can I add more vegetables?

Absolutely! This recipe is versatile, so feel free to add any veggies you like, such as spinach, mushrooms, or eggplant.

Conclusion

This Pasta with Tomato Sauce and Vegetables is the perfect balance of comfort and nutrition. It’s quick, easy, and packed with flavor, making it a great choice for any night of the week. Plus, it’s highly customizable to suit your tastes and dietary preferences. Enjoy this delightful dish with a sprinkle of Parmesan, and you’ve got a meal that’s sure to please everyone at the table.

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