Rainbow Veggie Pasta Shapes
Rainbow Veggie Pasta Shapes
Ingredients
For the Pasta
- 1 pound pasta shapes, fun shapes like rotini or farfalle
- 1 tablespoon salt, for pasta water
For the Rainbow Veggies and Sauce
- 2 tablespoons olive oil
- 1/2 red onion, thinly sliced
- 3 cloves garlic, minced
- 1 red bell pepper, cored, seeded, and diced
- 1 yellow bell pepper, cored, seeded, and diced
- 2 carrots, peeled and thinly sliced into rounds or half-moons
- 1 1/2 cups broccoli florets, small
- 1/2 cup vegetable broth
- 1 1/2 cups cherry tomatoes, halved
- 5 ounces fresh spinach
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil over high heat. Add the pasta shapes and cook according to package directions until al dente, typically 8-10 minutes. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
⏱️ 12 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the thinly sliced red onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 5 min
- 3
Add the diced red bell pepper, yellow bell pepper, sliced carrots, and small broccoli florets to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
⏱️ 7 min
- 4
Pour in the vegetable broth, add the halved cherry tomatoes, fresh spinach, Italian seasoning, salt, and black pepper. Stir well and cook for 2-3 minutes, or until the spinach has wilted and the tomatoes have slightly softened.
⏱️ 3 min
- 5
Add the drained pasta to the skillet with the vegetables and sauce. Stir in the 1/2 cup of grated Parmesan cheese. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 6
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Rainbow Veggie Pasta Shapes
Ingredients
For the Pasta
- 1 pound pasta shapes, fun shapes like rotini or farfalle
- 1 tablespoon salt, for pasta water
For the Rainbow Veggies and Sauce
- 2 tablespoons olive oil
- 1/2 red onion, thinly sliced
- 3 cloves garlic, minced
- 1 red bell pepper, cored, seeded, and diced
- 1 yellow bell pepper, cored, seeded, and diced
- 2 carrots, peeled and thinly sliced into rounds or half-moons
- 1 1/2 cups broccoli florets, small
- 1/2 cup vegetable broth
- 1 1/2 cups cherry tomatoes, halved
- 5 ounces fresh spinach
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil over high heat. Add the pasta shapes and cook according to package directions until al dente, typically 8-10 minutes. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
⏱️ 12 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the thinly sliced red onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 5 min - 3
Add the diced red bell pepper, yellow bell pepper, sliced carrots, and small broccoli florets to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
⏱️ 7 min - 4
Pour in the vegetable broth, add the halved cherry tomatoes, fresh spinach, Italian seasoning, salt, and black pepper. Stir well and cook for 2-3 minutes, or until the spinach has wilted and the tomatoes have slightly softened.
⏱️ 3 min - 5
Add the drained pasta to the skillet with the vegetables and sauce. Stir in the 1/2 cup of grated Parmesan cheese. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 6
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.
⏱️ 1 min