30 Delicious Pasta with Vegetables Recipes for Healthier Meals

You’re about to discover how pasta and vegetables can transform your weeknight dinners into vibrant, satisfying meals. From quick skillet dishes to comforting baked casseroles, these recipes prove that healthy eating doesn’t mean sacrificing flavor. Get ready to find your new favorite pasta creation that will have everyone asking for seconds!

Creamy Spinach and Mushroom Pasta

Beneath the golden hour’s gentle glow, this creamy spinach and mushroom pasta emerges as the epitome of autumnal elegance, marrying earthy richness with velvety sophistication in every forkful. A symphony of textures and flavors awaits those who venture into its creation, promising to transform weeknight dining into a culinary event worthy of celebration. Each component harmonizes beautifully, from the forest-floor essence of mushrooms to the vibrant green notes of fresh spinach, all enveloped in a luxuriously smooth sauce.

Ingredients

• 12 ounces dried fettuccine pasta
• 3 tablespoons extra virgin olive oil
• 1 pound cremini mushrooms, thinly sliced
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 5 ounces fresh baby spinach
• 1/4 teaspoon freshly grated nutmeg
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 2 tablespoons unsalted butter
• 1 tablespoon fresh lemon juice

Instructions

1. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot.
2. Add fettuccine to boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add sliced mushrooms in a single layer and cook undisturbed for 4 minutes to develop golden-brown coloration.
5. Flip mushrooms and continue cooking for 3-4 minutes until deeply caramelized on both sides.
6. Reduce heat to medium and add minced garlic, sautéing for 45 seconds until fragrant but not browned.
7. Pour heavy cream into the skillet and bring to a gentle simmer, stirring constantly.
8. Whisk in grated Parmigiano-Reggiano until completely melted and the sauce appears smooth.
9. Season sauce with kosher salt, black pepper, and freshly grated nutmeg, stirring to incorporate.
10. Add fresh baby spinach to the sauce and cook for 2 minutes until just wilted but still vibrant green.
11. Drain cooked pasta, reserving 1/2 cup of pasta water for sauce adjustment.
12. Transfer drained pasta directly into the skillet with the creamy mushroom sauce.
13. Add unsalted butter and 1/4 cup of reserved pasta water to the skillet.
14. Toss pasta vigorously with tongs for 2 minutes until the sauce emulsifies and coats every strand.
15. Finish with fresh lemon juice and toss once more to distribute evenly.

You’ll marvel at the pasta’s silken texture, where each strand glistens with creamy perfection while maintaining satisfying bite. The mushrooms provide earthy depth that contrasts beautifully with the bright, fresh spinach and subtle citrus notes. For an elegant presentation, twirl portions into neat nests and garnish with extra Parmigiano-Reggiano shavings and a drizzle of truffle oil.

Roasted Vegetable and Pesto Penne

Yielded from the golden hour of autumn’s harvest, this roasted vegetable and pesto penne marries the earthy sweetness of caramelized produce with the vibrant intensity of freshly blended basil sauce, creating a symphony of textures and flavors that celebrates seasonal abundance. Perfectly al dente pasta provides the ideal canvas for this sophisticated yet approachable dish, where each component maintains its distinct character while harmonizing beautifully. The final composition offers both visual elegance and profound depth of flavor, making it equally suited for casual family dinners or elegant entertaining occasions.

Ingredients

– 1 pound penne rigate
– 3 tablespoons extra virgin olive oil, divided
– 1 large eggplant, cut into 1-inch cubes
– 2 medium zucchini, sliced into ½-inch rounds
– 1 red bell pepper, seeded and cut into 1-inch strips
– 1 yellow onion, sliced into ½-inch wedges
– 4 garlic cloves, minced
– 2 cups fresh basil leaves, tightly packed
– ½ cup pine nuts, toasted
– ½ cup Parmigiano-Reggiano, freshly grated
– ¼ cup Pecorino Romano, freshly grated
– ⅓ cup extra virgin olive oil
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 425°F and position racks in upper and lower thirds.
2. Toss eggplant cubes with 1 tablespoon olive oil and arrange in single layer on parchment-lined baking sheet.
3. Combine zucchini, bell pepper, and onion with remaining 2 tablespoons olive oil on separate baking sheet.
4. Roast vegetables for 25-30 minutes until edges caramelize and centers become tender, rotating pans halfway through.
5. Bring 6 quarts heavily salted water to rolling boil in large stockpot while vegetables roast.
6. Add penne to boiling water and cook for 9-11 minutes until perfectly al dente, stirring occasionally to prevent sticking.
7. Toast pine nuts in dry skillet over medium heat for 3-4 minutes until fragrant and golden brown, shaking pan constantly.
8. Combine basil, toasted pine nuts, minced garlic, both cheeses, and ⅓ cup olive oil in food processor.
9. Pulse pesto mixture 10-12 times until coarse paste forms, scraping down sides as needed.
10. Drain pasta, reserving ½ cup cooking water, and return to warm pot off heat.
11. Fold roasted vegetables and pesto into pasta, adding reserved pasta water 2 tablespoons at a time to achieve silky emulsion.
12. Season with sea salt and black pepper, tossing gently to distribute flavors evenly.
13. Divide among warmed pasta bowls and garnish with additional grated cheese and basil leaves.
Embracing the rustic elegance of this dish, the al dente penne provides satisfying chew against the meltingly tender vegetables, while the vibrant pesto coats each element in a glossy, herbaceous embrace. For an elevated presentation, serve in shallow ceramic bowls garnished with edible flowers, or transform leftovers into a stunning cold pasta salad by adding marinated artichoke hearts and sun-dried tomatoes.

Zucchini and Bell Pepper Linguine

Heralding the vibrant transition from summer to fall, this zucchini and bell pepper linguine captures the essence of seasonal produce at its peak. Harmoniously combining tender squash with sweet peppers in a light garlic-infused olive oil, this dish offers both elegance and comfort in every forkful. Perfect for weeknight dinners or entertaining guests, it transforms simple ingredients into a sophisticated pasta experience.

Ingredients

– 12 ounces dried linguine pasta
– 3 tablespoons extra-virgin olive oil, divided
– 4 garlic cloves, thinly sliced
– 2 medium zucchini, julienned
– 1 red bell pepper, thinly sliced
– 1 yellow bell pepper, thinly sliced
– 1/4 cup freshly grated Parmigiano-Reggiano cheese
– 2 tablespoons chopped fresh basil
– 1 teaspoon red pepper flakes
– Kosher salt to season
– Freshly cracked black pepper to season

Instructions

1. Bring a large stockpot of heavily salted water to a rolling boil over high heat.
2. Add linguine to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
4. Add thinly sliced garlic to the skillet and sauté for 45-60 seconds until fragrant but not browned.
5. Incorporate julienned zucchini and sliced bell peppers, seasoning with a generous pinch of kosher salt.
6. Sauté vegetables for 6-8 minutes until zucchini is tender-crisp and peppers have softened slightly.
7. Reserve 1/2 cup of pasta cooking water before draining the linguine.
8. Transfer drained linguine directly to the skillet with vegetables.
9. Add remaining tablespoon of olive oil and 1/4 cup of reserved pasta water to the skillet.
10. Toss everything together vigorously for 1-2 minutes until the sauce emulsifies and coats the pasta evenly.
11. Stir in freshly grated Parmigiano-Reggiano cheese until melted and incorporated.
12. Fold in chopped fresh basil and red pepper flakes.
13. Season with freshly cracked black pepper and additional salt if needed.
14. Serve immediately in warmed pasta bowls.

A delightful interplay of textures awaits, with the al dente linguine providing the perfect canvas for the tender-crisp vegetables. The subtle heat from red pepper flakes balances the sweetness of the bell peppers, while the Parmigiano-Reggiano adds a savory depth that lingers pleasantly. For an elegant presentation, garnish with additional basil leaves and a drizzle of high-quality olive oil just before serving.

Broccoli and Garlic Spaghetti Aglio e Olio

Meticulously simple yet profoundly flavorful, this Broccoli and Garlic Spaghetti Aglio e Olio elevates humble ingredients through precise technique and thoughtful execution. The marriage of crisp-tender broccoli florets with golden garlic-infused olive oil creates a dish that celebrates both texture and aroma. Each element harmonizes to deliver a sophisticated yet approachable pasta experience that belies its minimal ingredient list.

Ingredients

• 12 ounces dried spaghetti
• 1 pound fresh broccoli crowns, cut into small florets
• 6 large garlic cloves, thinly sliced
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons unsalted butter
• 1 teaspoon fine sea salt
• 1/4 cup reserved pasta water
• 2 tablespoons fresh Italian parsley, finely chopped

Instructions

1. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot.
2. Add spaghetti to the boiling water and cook for 8 minutes, stirring occasionally to prevent sticking.
3. Add broccoli florets to the pasta water and continue cooking for exactly 2 more minutes until broccoli is bright green and crisp-tender.
4. Reserve 1/4 cup of the starchy pasta water before draining the spaghetti and broccoli.
5. Heat olive oil in a large skillet over medium-low heat until it shimmers, about 2 minutes.
6. Add thinly sliced garlic and cook for 90 seconds until pale golden, stirring constantly to prevent burning.
7. Stir in crushed red pepper flakes and cook for 30 seconds until fragrant.
8. Add the drained spaghetti and broccoli to the skillet, tossing to coat thoroughly with the garlic oil.
9. Pour in the reserved pasta water and increase heat to medium-high, cooking for 1 minute while tossing continuously.
10. Remove skillet from heat and stir in unsalted butter until fully emulsified into the sauce.
11. Fold in grated Parmigiano-Reggiano cheese and fine sea salt, tossing until the cheese melts and creates a creamy coating.
12. Garnish with freshly chopped Italian parsley just before serving.

Captivating in its simplicity, the finished dish presents al dente spaghetti with a delicate sheen from the emulsified sauce, while the broccoli maintains its structural integrity with a satisfying bite. The garlic permeates every strand without overwhelming, balanced by the subtle heat from red pepper flakes and the nutty complexity of aged cheese. Consider serving this immediately in warmed bowls, perhaps with a drizzle of high-quality olive oil and additional cheese for those who appreciate bolder flavors.

Summer Squash and Tomato Farfalle

Meticulously crafted to capture the essence of late summer’s bounty, this farfalle dish transforms humble garden vegetables into an elegant pasta masterpiece. The delicate bow-tie pasta provides the perfect canvas for sweet summer squash and sun-ripened tomatoes, creating a symphony of textures and flavors that celebrates seasonal produce at its peak. Each component harmonizes beautifully, resulting in a dish that feels both sophisticated and comforting.

Ingredients

– 12 ounces dried farfalle pasta
– 2 tablespoons extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, thinly sliced
– 2 medium summer squash, cut into ¼-inch half-moons
– 1 pint cherry tomatoes, halved
– ¼ cup dry white wine
– ½ cup vegetable broth
– 2 tablespoons unsalted butter
– ¼ cup freshly grated Parmigiano-Reggiano
– 2 tablespoons chopped fresh basil
– 1 teaspoon fresh thyme leaves
– Kosher salt and freshly ground black pepper

Instructions

1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add the farfalle pasta to the boiling water and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat until shimmering.
4. Add the finely diced onion and cook for 4-5 minutes until translucent and fragrant.
5. Stir in the thinly sliced garlic and cook for 1 minute until aromatic but not browned.
6. Add the summer squash half-moons and cook for 3-4 minutes until slightly tender but still firm.
7. Incorporate the halved cherry tomatoes and cook for 2 minutes until they begin to release their juices.
8. Pour in the dry white wine and cook for 2 minutes until reduced by half.
9. Add the vegetable broth and simmer for 3 minutes to create a light sauce base.
10. Drain the cooked farfalle, reserving ½ cup of pasta water.
11. Transfer the drained pasta directly to the skillet with the vegetable mixture.
12. Add the unsalted butter and ¼ cup of reserved pasta water, tossing to combine.
13. Cook for 1-2 minutes until the sauce lightly coats the pasta.
14. Remove from heat and stir in the freshly grated Parmigiano-Reggiano.
15. Fold in the chopped fresh basil and thyme leaves.
16. Season with kosher salt and freshly ground black pepper to taste.

Kaleidoscopic in both appearance and flavor, the finished dish offers a delightful contrast between the al dente farfalle and the tender-crisp vegetables. The sweet acidity of the tomatoes balances beautifully with the earthy squash, while the white wine reduction provides a subtle sophistication. For an elegant presentation, garnish with additional basil leaves and serve immediately in warmed shallow bowls to maintain the perfect temperature.

Eggplant and Olive Rigatoni

Crafted with Mediterranean inspiration, this Eggplant and Olive Rigatoni transforms humble ingredients into an elegant weeknight masterpiece. The deep, earthy notes of roasted eggplant harmonize beautifully with the briny complexity of Kalamata olives, creating a pasta dish that feels both rustic and refined. Each component is thoughtfully prepared to build layers of flavor that will transport your senses to sun-drenched coastal villages.

Ingredients

• 1 large globe eggplant, cut into ½-inch cubes
• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• 12 ounces rigatoni pasta
• 4 garlic cloves, thinly sliced
• 1 cup pitted Kalamata olives, halved lengthwise
• ¼ cup dry white wine
• 1 (28-ounce) can San Marzano tomatoes, crushed by hand
• ½ cup freshly grated Pecorino Romano cheese
• ¼ cup fresh basil leaves, torn

Instructions

1. Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper.
2. Toss the cubed eggplant with 2 tablespoons olive oil, sea salt, and black pepper until evenly coated.
3. Spread the eggplant in a single layer on the prepared baking sheet and roast for 25 minutes, until golden brown and tender.
4. Meanwhile, bring a large pot of heavily salted water to a rolling boil and cook the rigatoni according to package directions until al dente.
5. Reserve 1 cup of pasta cooking water before draining the rigatoni.
6. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat until shimmering.
7. Sauté the garlic slices for 45 seconds, until fragrant but not browned.
8. Add the halved Kalamata olives and cook for 1 minute to release their briny essence.
9. Deglaze the skillet with white wine, scraping up any browned bits from the bottom.
10. Simmer the wine until reduced by half, about 2 minutes.
11. Stir in the hand-crushed San Marzano tomatoes and bring to a gentle simmer.
12. Fold the roasted eggplant into the tomato sauce and cook for 5 minutes to meld flavors.
13. Tip: For optimal sauce consistency, adjust thickness with reserved pasta water as needed.
14. Add the drained rigatoni to the skillet and toss to coat thoroughly with the sauce.
15. Tip: Always finish cooking pasta in the sauce to allow it to absorb maximum flavor.
16. Remove from heat and stir in half of the grated Pecorino Romano cheese.
17. Tip: Reserve some basil for garnish to maintain its vibrant color and fresh aroma.
18. Garnish with torn basil leaves and remaining cheese before serving immediately.

You’ll delight in the wonderful textural contrast between the creamy roasted eggplant and al dente pasta tubes. The sauce clings beautifully to each rigatoni, while the briny olives provide bursts of salty complexity that cut through the rich tomato base. Consider serving this dish family-style in a large ceramic bowl, accompanied by crusty artisanal bread to soak up every last bit of the exquisite sauce.

Caramelized Onion and Asparagus Fettucine

Meticulously caramelized onions form the soulful foundation of this sophisticated pasta dish, where their deep sweetness perfectly balances the bright, earthy notes of fresh asparagus. Each strand of fettucine becomes a canvas for these harmonious flavors, creating a dish that feels both comforting and elegantly refined. This recipe transforms simple ingredients into a memorable culinary experience worthy of any special occasion.

Ingredients

– 12 ounces dried fettucine pasta
– 2 large yellow onions, thinly sliced
– 1 pound fresh asparagus spears, trimmed and cut into 2-inch pieces
– 3 tablespoons extra virgin olive oil
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– ½ cup dry white wine
– 1 cup heavy cream
– ½ cup freshly grated Parmigiano-Reggiano cheese
– ¼ cup chopped fresh flat-leaf parsley
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon crushed red pepper flakes

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium-low heat.
2. Add the thinly sliced onions and cook for 25-30 minutes, stirring occasionally, until they achieve a deep golden-brown color and jam-like consistency.
3. Bring a large pot of heavily salted water to a rolling boil.
4. Add the fettucine and cook for 8-10 minutes until al dente, following package instructions precisely.
5. While pasta cooks, heat the remaining tablespoon of olive oil in a separate skillet over medium-high heat.
6. Add the asparagus pieces and sauté for 4-5 minutes until bright green and tender-crisp.
7. Add minced garlic to the caramelized onions and cook for 1 minute until fragrant.
8. Pour in the dry white wine and simmer for 2-3 minutes until reduced by half.
9. Stir in the heavy cream and bring to a gentle simmer.
10. Add the unsalted butter and stir until fully incorporated into the sauce.
11. Drain the cooked fettucine, reserving ½ cup of pasta water.
12. Add the drained pasta to the sauce along with the sautéed asparagus.
13. Toss everything together, adding reserved pasta water as needed to achieve a silky sauce consistency.
14. Stir in the grated Parmigiano-Reggiano cheese until melted and creamy.
15. Season with kosher salt, freshly cracked black pepper, and crushed red pepper flakes.
16. Garnish with chopped fresh flat-leaf parsley before serving.

What makes this dish truly exceptional is the textural contrast between the silky pasta and the crisp-tender asparagus, all enveloped in a luxuriously creamy sauce. The deep, complex sweetness of properly caramelized onions provides a sophisticated backbone that elevates the entire composition. For an elegant presentation, serve immediately in warmed bowls with an extra sprinkle of Parmigiano-Reggiano and a drizzle of high-quality olive oil.

Butternut Squash and Sage Orecchiette

Crafted with autumnal elegance, this butternut squash and sage orecchiette celebrates the season’s bounty through refined technique and harmonious flavor pairing. The delicate ear-shaped pasta cradles a velvety squash purée while crispy sage leaves lend aromatic depth. Each component works in concert to create a dish that feels both rustic and sophisticated.

Ingredients

– 1 medium butternut squash, peeled and diced into ½-inch cubes
– 12 ounces dried orecchiette pasta
– ¼ cup extra-virgin olive oil, divided
– 8 fresh sage leaves
– 2 tablespoons unsalted European-style butter
– 1 small shallot, finely minced
– ½ cup dry white wine
– ¼ cup heavy cream
– ½ cup freshly grated Parmigiano-Reggiano cheese
– Freshly ground black pepper
– Kosher salt

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 2 tablespoons olive oil and 1 teaspoon kosher salt until evenly coated.
3. Roast the squash for 25-30 minutes until tender and caramelized at the edges, stirring once halfway through.
4. Bring a large pot of heavily salted water to a rolling boil while the squash roasts.
5. Cook the orecchiette according to package directions until al dente, reserving 1 cup of pasta water before draining.
6. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
7. Fry the sage leaves for 45-60 seconds until crisp, then transfer to a paper towel-lined plate.
8. Add the butter to the same skillet and cook until foamy and lightly browned, about 2 minutes.
9. Sauté the minced shallot in the brown butter until translucent and fragrant, approximately 3 minutes.
10. Deglaze the pan with white wine, scraping up any browned bits, and reduce by half over medium-high heat.
11. Add the roasted squash to the skillet, mashing gently with a wooden spoon to create a textured purée.
12. Stir in the heavy cream and ½ cup of reserved pasta water to create a silky sauce.
13. Fold the drained orecchiette into the sauce, tossing to coat each piece thoroughly.
14. Remove from heat and stir in the grated Parmigiano-Reggiano until melted and emulsified.
15. Crumble the fried sage leaves over the pasta, reserving one whole leaf for garnish.
16. Season with freshly ground black pepper and additional salt if needed.

Not merely a pasta dish, this creation offers textural poetry—the tender orecchiette pockets capture the velvety squash purée while crispy sage provides counterpoint. The brown butter base lends nutty richness that complements the squash’s natural sweetness beautifully. For an elegant presentation, serve in shallow bowls with the reserved whole sage leaf placed artfully atop each portion.

Artichoke and Sun-Dried Tomato Rotini

Oftentimes, the most memorable pasta dishes emerge from the harmonious marriage of earthy vegetables and vibrant Mediterranean flavors. Our artichoke and sun-dried tomato rotini celebrates this culinary truth, transforming simple ingredients into an elegant weeknight masterpiece that feels both rustic and refined. Each element contributes its distinct character while creating a cohesive, sophisticated whole.

Ingredients

– 12 ounces dried rotini pasta
– 3 tablespoons extra-virgin olive oil, divided
– 4 garlic cloves, thinly sliced
– 1 cup oil-packed sun-dried tomatoes, drained and julienned
– 1 (14-ounce) can artichoke hearts, drained and quartered
– ½ cup dry white wine
– 1 cup heavy cream
– ½ cup freshly grated Parmigiano-Reggiano
– ¼ cup chopped fresh basil
– 1 teaspoon crushed red pepper flakes
– Kosher salt to season

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add rotini pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
4. Add sliced garlic and sauté for 45-60 seconds until fragrant but not browned.
5. Stir in julienned sun-dried tomatoes and cook for 2 minutes to intensify their sweetness.
6. Add quartered artichoke hearts and cook for 3-4 minutes until lightly golden around the edges.
7. Pour in dry white wine, scraping any browned bits from the skillet bottom with a wooden spoon.
8. Simmer the wine until reduced by half, approximately 2-3 minutes.
9. Reduce heat to low and stir in heavy cream, heating gently until just beginning to bubble.
10. Drain pasta, reserving ½ cup pasta water, then add pasta directly to the skillet.
11. Toss pasta with sauce, adding reserved pasta water 2 tablespoons at a time until sauce coats noodles evenly.
12. Remove skillet from heat and stir in grated Parmigiano-Reggiano until melted and creamy.
13. Fold in chopped fresh basil and crushed red pepper flakes.
14. Season with kosher salt as needed, remembering the cheese adds salinity.

Keenly balanced between creamy richness and bright acidity, this dish offers delightful textural contrasts—the firm rotini spirals catching the velvety sauce, while the artichokes provide tender bites against the chewy sun-dried tomatoes. Consider serving it in shallow bowls garnished with extra basil leaves and a drizzle of your finest olive oil for restaurant-worthy presentation.

Brussels Sprouts and Walnut Tagliatelle

Crisp autumn evenings call for comforting yet sophisticated pasta dishes that bridge the gap between hearty and refined. This Brussels sprouts and walnut tagliatelle achieves precisely that balance, with earthy flavors and elegant textures that feel both nourishing and celebratory. The combination of caramelized sprouts and toasted nuts creates a symphony of autumnal notes perfect for seasonal entertaining.

Ingredients

– 12 ounces fresh tagliatelle pasta
– 1 pound Brussels sprouts, trimmed and thinly sliced
– ¾ cup walnut halves, roughly chopped
– 3 tablespoons extra-virgin olive oil
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– ½ cup grated Parmigiano-Reggiano cheese
– 2 tablespoons fresh lemon juice
– ¼ teaspoon freshly grated nutmeg
– Kosher salt and freshly ground black pepper

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. While water heats, heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add Brussels sprouts to the skillet in a single layer and cook undisturbed for 3 minutes to develop caramelization.
4. Stir sprouts and continue cooking for 4-5 minutes until tender-crisp and deeply browned in spots.
5. Add walnuts to the skillet and toast for 2 minutes, stirring frequently until fragrant and lightly golden.
6. Push vegetable mixture to the sides of the skillet and add butter to the center.
7. When butter melts and foams, add minced garlic and cook for 45 seconds until aromatic but not browned.
8. Add tagliatelle to the boiling water and cook for precisely 2 minutes less than package directions for al dente texture.
9. Reserve ½ cup of pasta cooking water before draining the tagliatelle.
10. Transfer drained pasta directly to the skillet with the Brussels sprouts mixture.
11. Add ¼ cup of reserved pasta water and toss continuously over medium heat for 1 minute to emulsify the sauce.
12. Remove skillet from heat and stir in Parmigiano-Reggiano, lemon juice, and nutmeg.
13. Season with kosher salt and freshly ground black pepper, tossing until cheese melts and sauce coats the pasta evenly.
14. Add additional pasta water if needed to achieve a glossy, clinging sauce consistency.
15. Divide among warmed pasta bowls and serve immediately. Marvel at how the delicate tagliatelle ribbons cradle the caramelized Brussels sprouts and toasted walnuts, creating a textural harmony between tender pasta and crisp vegetables. The nutty complexity from the toasted walnuts and Parmigiano-Reggiano deepens with each bite, while the bright lemon juice cuts through the richness beautifully. For an elegant presentation, garnish with extra walnut pieces and a drizzle of high-quality olive oil just before serving.

Pea and Mint Pasta Primavera

Warm spring evenings call for dishes that celebrate the season’s vibrant offerings, and this Pea and Mint Pasta Primavera answers with elegant simplicity. Fresh peas and aromatic mint mingle with tender pasta in a light sauce that captures the essence of renewal. Each forkful delivers the crisp sweetness of spring vegetables balanced by the herbaceous brightness that defines this timeless Italian-inspired creation.

Ingredients

• 8 ounces fresh fettuccine pasta
• 2 tablespoons extra-virgin olive oil
• 1 small shallot, finely minced
• 2 garlic cloves, thinly sliced
• 1 cup fresh English peas, shelled
• 1/2 cup heavy cream
• 1/4 cup fresh mint leaves, chiffonade-cut
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1 tablespoon unsalted butter
• 1 teaspoon fresh lemon zest
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large stockpot.
2. Add fresh fettuccine to boiling water and cook for 2-3 minutes until al dente, stirring occasionally to prevent sticking.
3. Reserve 1/2 cup of pasta cooking water, then drain pasta through a colander.
4. Heat extra-virgin olive oil in a large skillet over medium heat until shimmering.
5. Sauté minced shallot for 2 minutes until translucent and fragrant.
6. Add thinly sliced garlic and cook for 30 seconds until aromatic but not browned.
7. Stir in fresh English peas and cook for 2 minutes until bright green and slightly tender.
8. Pour heavy cream into the skillet and bring to a gentle simmer.
9. Reduce heat to low and cook sauce for 3 minutes until slightly thickened.
10. Add drained pasta to the skillet, tossing to coat evenly with the sauce.
11. Stir in chiffonade-cut mint leaves, grated Parmigiano-Reggiano, and unsalted butter until melted and incorporated.
12. Season with fine sea salt and freshly cracked black pepper, adjusting consistency with reserved pasta water if needed.
13. Garnish with fresh lemon zest just before serving.

Butter-tender pasta strands cradle sweet peas in a creamy emulsion that showcases mint’s refreshing coolness against the rich Parmigiano-Reggiano. The lemon zest provides a citrusy lift that cuts through the cream’s richness, creating a harmonious balance of flavors. For an elegant presentation, serve immediately in warmed bowls with additional mint sprigs and a drizzle of high-quality olive oil.

Cauliflower and Red Pepper Macaroni

Creamy, sophisticated, and surprisingly wholesome, this cauliflower and red pepper macaroni transforms humble ingredients into an elegant comfort dish that marries velvety textures with vibrant, roasted flavors. Combining roasted vegetable purées with artisanal pasta creates a dish that feels both indulgent and refined, perfect for autumn gatherings or cozy weeknight dinners. The subtle smokiness of charred peppers and the nutty sweetness of caramelized cauliflower elevate this classic beyond its traditional roots.

Ingredients

– 1 large head cauliflower, cut into 1-inch florets
– 2 large red bell peppers, seeded and quartered
– 12 ounces elbow macaroni
– 4 tablespoons clarified butter, divided
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1½ cups sharp white cheddar, freshly grated
– ½ cup Parmigiano-Reggiano, finely grated
– ¼ teaspoon freshly grated nutmeg
– 1 teaspoon smoked paprika
– 2 tablespoons extra virgin olive oil
– 2 teaspoons kosher salt, divided
– ½ teaspoon freshly cracked black pepper

Instructions

1. Preheat oven to 425°F and line two baking sheets with parchment paper.
2. Toss cauliflower florets with 1 tablespoon olive oil and ½ teaspoon kosher salt on one prepared baking sheet.
3. Arrange red pepper quarters skin-side up on the second baking sheet and drizzle with remaining olive oil.
4. Roast both sheets for 25 minutes until cauliflower edges are golden brown and pepper skins are blistered.
5. Transfer roasted peppers to a bowl, cover tightly with plastic wrap, and steam for 10 minutes to loosen skins.
6. Peel blackened skins from peppers and discard, then roughly chop the flesh.
7. Combine roasted cauliflower and peeled peppers in a blender with heavy cream and blend until completely smooth.
8. Cook elbow macaroni in a large pot of heavily salted boiling water for 7 minutes until al dente, then drain thoroughly.
9. Heat 2 tablespoons clarified butter in a large Dutch oven over medium heat until shimmering.
10. Sauté minced garlic for 45 seconds until fragrant but not browned.
11. Pour in vegetable purée and bring to a gentle simmer, stirring constantly with a wooden spoon.
12. Whisk in grated white cheddar and Parmigiano-Reggiano until fully melted and sauce is velvety.
13. Stir in smoked paprika, nutmeg, remaining salt, and black pepper.
14. Fold drained pasta into sauce until every piece is generously coated.
15. Transfer mixture to a greased 9×13 baking dish and drizzle with remaining clarified butter.
16. Broil on high rack for 3-4 minutes until the top develops a golden, crispy crust.Yielding a luxurious texture that balances creamy indulgence with al dente satisfaction, this macaroni features complex layers of smoky sweetness from the roasted vegetables against the sharpness of aged cheeses. For an elegant presentation, serve in individual cast-iron skillets garnished with microgreens and a final dusting of smoked paprika, creating a visually stunning centerpiece that maintains its warmth throughout the meal.

Conclusion

Looking for delicious ways to eat healthier? These 30 pasta with vegetable recipes prove that nutritious meals can be incredibly satisfying. We hope you found some new favorites to try in your kitchen! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards for easy reference. Happy cooking!