Vegan Pasta Primavera
A quick and colorful pasta dish loaded with fresh vegetables and infused with a hint of garlic and Italian herbs, perfect for a budget-friendly, satisfying main meal.
5 min
Prep
15 min
Cook
4
Serves
400
Calories
Macros · per serving
14g protein
78g carbs
6g fat
Ingredients
For 4 servings
- 400 g spaghetti
- 2 tablespoon olive oil
- 2 clove garlic
- 1 onion
- 1 carrot
- 1 bell pepper
- 1 zucchini
- 1 cup frozen peas
- 1 teaspoon Italian seasoning
- salt — to taste
- black pepper — to taste
Instructions
- 1
Cook spaghetti according to package instructions. Drain and set aside.
- 2
While pasta cooks, heat olive oil in a large pan over medium heat.
- 3
Mince garlic and finely chop onion, then add to the pan, sautéing for 2 minutes until fragrant.
- 4
Slice carrot, bell pepper, and zucchini into thin strips. Add to the pan and cook for 5-7 minutes until tender-crisp.
- 5
Add frozen peas to the pan and cook for another 2 minutes.
- 6
Stir in Italian seasoning, salt, and black pepper to taste.
- 7
Combine cooked spaghetti with the vegetable mixture, tossing well to coat the pasta with the seasoned oil.
- 8
Serve immediately with a sprinkle of additional black pepper if desired.
Cook it this week.
NeatEat plans Vegan Pasta Primavera — and the rest of your week — around your budget, groceries included.