The vegetable pasta vegetarian recipe for pasta with vegetables is simple, tasty, and lends itself to many variations depending on what we have available, always seasonal.
In this case zucchini, eggplant, peppers and you can also add carrots and onions or spring onions, fresh cherry tomatoes (out of season to be replaced with canned tomatoes) to further enrich it if you want with Taggiasca or Gaeta olives, salt-packed capers and obviously the inevitable fresh basil.
A very simple first course that is prepared in the same time it takes to cook the pasta and that will conquer everyone’s palate, not just those who love vegetarian dishes.
Below I leave you other seasonal recipes and then we immediately go under the photo to discover how to prepare the Vegetable Pasta Vegetarian Recipe!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for Vegetable Pasta Vegetarian Recipe
- 11 oz pasta (rigatoni, fusilli, or other short pasta)
- 1 zucchini
- 1 eggplant (small to medium)
- 1 red bell pepper (or half red pepper and half yellow)
- 1 clove garlic
- 2 oz cherry tomatoes
- 1 sprig basil
- 2 pinches salt
- to taste black pepper (ground)
- 2 tablespoons extra virgin olive oil
- 1 carrot
- 1 oz black olives (Taggiasca or Gaeta)
- 1 tablespoon salt-packed capers
- 1 chili pepper
- to taste grated Parmesan cheese
Preparation of Vegetable Pasta Vegetarian Recipe
Prepare the vegetables: Wash all the vegetables thoroughly, trim the zucchini and eggplant, and cut them into cubes.
Clean the pepper by removing the seeds and white ribs inside, then cut into strips and then into cubes.
If using cherry tomatoes, cut them into small pieces; if using canned tomatoes, set them aside.
Sauté the garlic: In a large pan, heat a generous amount of extra virgin olive oil over medium heat. Add the whole garlic (which you will remove at the end of cooking) or chopped if you like.
Let it sauté for a few moments.
Cook the vegetables: Add the eggplant and peppers to the pan, mix well, and cook for about 5-7 minutes until they start to soften.
Then add the zucchini and continue cooking for another 5-7 minutes, stirring occasionally.
Add the tomatoes: Add the chopped cherry tomatoes (or tomato pulp) to the vegetables, adjust the salt, and if desired, a sprinkle of ground black pepper.
Lower the heat, cover the pan, and let cook for about 10-15 minutes, or until the vegetables are tender but still slightly firm.
If necessary, add a little pasta cooking water to keep the sauce moist.
Cook the pasta: Meanwhile, bring plenty of salted water to a boil in a pot and cook the pasta according to the instructions on the package, draining it al dente.
Toss the pasta with the sauce: Drained the pasta, add it directly to the pan with the vegetable sauce.
Add a few torn fresh basil leaves and toss the pasta well with the sauce, adding some pasta cooking water if necessary.
Serve: Serve the vegetable pasta vegetarian recipe hot, garnishing with more fresh basil leaves and, if you like, a sprinkle of grated Parmesan cheese and fresh chopped chili pepper.
Tips, Variations, and Storage
The vegetable pasta vegetarian recipe is also delicious cold.
You can vary the vegetables according to the season and tastes. Other suitable vegetables are carrots, celery, leeks, onions, and spring onions.
If you want a spicy touch, you can add a piece of fresh chopped chili pepper with the garlic or at the end of cooking.
For an even more delicious version, you can fry the vegetables cut into larger pieces and then sauté them in a pan with the cherry tomatoes and drained pasta.
Towards the end of cooking the vegetables, you can add well-rinsed salt-packed capers and also black olives or Gaeta or Taggiasca olives cut into pieces.
Other Recipes
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