Veggie Pasta Delight

Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

I’m a big veggie eater -however, I am not a vegetarian or vegan.  I do my best to incorporate lots of vegetables in my diet daily.  I posted a few recipes -like this one to appeal to a few family and friends that are vegetarian.  It’s totally awesome!  So give it a try if you’re looking for something delicious and healthy.


  • 1/4 cup yellow onion, chopped
  • 3/4 cup artichoke hearts, diced
  • 1 1/4 cup zucchini squash (1 large one)
  • 1 cup orange/yellow or red bell pepper
  • 1 cup fresh spinach
  • 1/2 cup frozen peas
  • 2 tablespoon basil pesto
  • 1 teaspoon garlic minced
  • 2 tablespoon fresh parsley
  • 1/2 cup vegetable stock
  • 1 lb. Farfalle (Bow-tie) pasta
  • 2 tablespoon Extra Virgin olive oil
  • 1 teaspoon ground oregano
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (optional)

How to make it:

  1. Heat Extra Virgin olive oil in large skillet over medium heat, then add the onions, garlic and bell peppers. Cook until soft and onions are translucent. 
  2. Pour in the zucchini, spinach, artichoke hearts and peas. Add the vegetable stock, oregano, red pepper flakes, salt and pepper. Cook until all veggies are soft -probably 10 minutes, then stir in basil pesto.
  3. Cook pasta according to package directions. When pasta is finished, then pour veggie mixture on top. Sprinkle fresh parsley over the pasta and serve. You can also chill this pasta entree and eat like a cold pasta salad.