15 Minute Vegetable Pasta

Name: 15 Minute Vegetable Pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 6 garlic cloves, minced; 1/2 teaspoon dried oregano; 1/4 teaspoon crushed red pepper; 3 cups vegetable broth; 8 oz whole wheat pasta in a short shape such as ziti, penne, rotini, or bowtie; 1 (15 oz) can cannellini beans; 2 cups cherry tomatoes, cut into halves; 1 cup asparagus, chopped into 1” pieces; 2 cups loosely packed baby spinach; 1 tablespoon lemon juice; Zest of one lemon; 1 oz grated Parmesan cheese (about 1/4 cup grated); Salt and pepper to taste

Jump To Recipe by Liz Thomson August 14, 2023 This post may contain affiliate links.

This post is sponsored by Patient First.

This delicious pasta recipe is a 15 minute dinner filled with a rainbow of veggies! Everything cooks in one pot so this delicious, healthy meal is easy to make!

Why I Love This Recipe

I’ve been loving summer produce, and our garden has been giving us lots of tomatoes lately! I wanted to create a pasta recipe that would let the fresh produce shine, but I also wanted to keep it simple and easy. Cooking the pasta and beans in vegetable broth was an easy way to add flavor to this dish, and since everything cooks in one pot, clean-up is super quick. I think you’re going to love this recipe!

This recipe is also a great way to add seasonal vegetables to your plate. Dr. Trissana Emdadi, of the Holland Road Patient First location, states “Meals high in vegetables can help to decrease cardiovascular disease. Vegetables are a great source of vitamins and minerals and tend to be low in both calories and fat. A meatless meal can be a great way to introduce more vegetables into your diet. “

Patient First has been my go-to urgent care ever since my first DIY mishap when I first moved to Richmond! Now, as the mom of a very active toddler, and a foster mom to a teenager, I love that they’re open every day, including weekends and holidays! Be sure to check out a few of my other recipes in collaboration with Patient First including this apple cinnamon bread and this Mediterranean lentil soup!

Ingredients & Substitutions

Olive oil – A little oil helps to sauté the garlic and seasonings, enhancing their flavor. You can use avocado oil or butter as an alternative.
Garlic – If you don’t have fresh garlic cloves, you can use garlic powder or garlic paste as a substitute. Use about 1/4 to 1/2 teaspoon of garlic powder for every clove.
Oregano – If you don’t have dried oregano, you can use an Italian seasoning blend instead.
Crushed red pepper – This adds a spicy kick to the pasta recipe. It adds heat and enhances the overall flavor profile of the dish. Substitution: If you prefer a milder heat or don’t have crushed red pepper, you can leave it out.
Cannellini beans – These white beans add a creamy and hearty texture to the pasta dish. They also add protein and fiber, making the meal more filling. Substitution: If you don’t have cannellini beans, you can use another type of white bean such as Great Northern beans, navy beans, or butter beans.
Vegetable broth – Vegetable broth serves as the base of the sauce for the pasta. I recommend a low-sodium broth.
Pasta – I used whole wheat pasta for extra protein and fiber. Be sure to use a short-shaped pasta, such as penne, ziti, rotini, or fusilli.
Baby spinach – Adding spinach is an easy way to add some extra greens to this dish. If you don’t have baby spinach, you can use other leafy greens such as kale or Swiss chard, just be sure to remove the stems first.
Cherry tomatoes – Fresh tomatoes add sweetness and acidity to the pasta. You can use regular-sized tomatoes or even canned diced tomatoes as alternatives, but fresh summer tomatoes taste best!
Asparagus – I love the flavor of tender asparagus, but you can use other vegetables like broccoli florets or peas.
Lemon juice and zest –Lemon juice adds a bright and tangy flavor to the pasta. If you don’t have a fresh lemon, you can use bottled lemon juice and skip the zest. If you don’t have lemon juice, use a splash of red wine vinegar or champagne vinegar instead.
Parmesan cheese – The cheese adds a salty and umami flavor that really makes this pasta dish shine! If you want to keep this recipe vegan, you can skip the cheese, just be sure to season with salt and pepper as needed.

How to Make Pasta with Veggies in One Pot

Ingredients & Substitutions

Olive oil – A little oil helps to sauté the garlic and seasonings, enhancing their flavor. You can use avocado oil or butter as an alternative.
Garlic – If you don’t have fresh garlic cloves, you can use garlic powder or garlic paste as a substitute. Use about 1/4 to 1/2 teaspoon of garlic powder for every clove.
Oregano – If you don’t have dried oregano, you can use an Italian seasoning blend instead.
Crushed red pepper – This adds a spicy kick to the pasta recipe. It adds heat and enhances the overall flavor profile of the dish. Substitution: If you prefer a milder heat or don’t have crushed red pepper, you can leave it out.
Cannellini beans – These white beans add a creamy and hearty texture to the pasta dish. They also add protein and fiber, making the meal more filling. Substitution: If you don’t have cannellini beans, you can use another type of white bean such as Great Northern beans, navy beans, or butter beans.
Vegetable broth – Vegetable broth serves as the base of the sauce for the pasta. I recommend a low-sodium broth.
Pasta – I used whole wheat pasta for extra protein and fiber. Be sure to use a short-shaped pasta, such as penne, ziti, rotini, or fusilli.
Baby spinach – Adding spinach is an easy way to add some extra greens to this dish. If you don’t have baby spinach, you can use other leafy greens such as kale or Swiss chard, just be sure to remove the stems first.
Cherry tomatoes – Fresh tomatoes add sweetness and acidity to the pasta. You can use regular-sized tomatoes or even canned diced tomatoes as alternatives, but fresh summer tomatoes taste best!
Asparagus – I love the flavor of tender asparagus, but you can use other vegetables like broccoli florets or peas.
Lemon juice and zest –Lemon juice adds a bright and tangy flavor to the pasta. If you don’t have a fresh lemon, you can use bottled lemon juice and skip the zest. If you don’t have lemon juice, use a splash of red wine vinegar or champagne vinegar instead.
Parmesan cheese – The cheese adds a salty and umami flavor that really makes this pasta dish shine! If you want to keep this recipe vegan, you can skip the cheese, just be sure to season with salt and pepper as needed.