Vegetable Garden Pasta

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Vegetable Garden Pasta

This Vegetable Garden Pasta is fast, easy, and satisfying meal. It’s very flexible and you can use any type of pasta, any type of vegetable, and even play around with the seasonings. It’s simple and so good!

The primary reason this dish is healthy because it includes a variety of vegetables. Vegetables are packed with essential vitamins, minerals, fiber, and antioxidants.

The combination of whole grain pasta and vegetables provides a good amount of dietary fiber. Fiber helps regulate digestion, keeps you feeling full longer, and can aid in weight management.

I use whole grain pasta because it is a nutritious and versatile. Its slightly nutty flavor and firm texture make it a satisfying choice.

Any shape pasta will work for this Vegetable Garden Pasta recipe. I used reginetti pasta. Reginetti pasta has distinctive frilly or wavy edges, which resemble the ruffles of a queen’s gown, hence the name “reginette,” which means “little queens” in Italian.

Vegetable Garden Pasta

You can experiment with different vegetables, herbs, and spices to enhance the flavor without relying on excessive salt or fat. Additionally, choosing a high-quality olive oil can further improve the nutritional profile of the dish.

More Recipes you will Enjoy!
Eggplant Mozzarella Casserole (link)
Vegetable Ramen Pad Thai (link)
Vegetable Coconut Curry (link)
Shrimp Pad Thai (link)
Mushroom and Zucchini Sauté (link)

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Vegetable Garden Pasta

This Vegetable Garden Pasta is a savory and delicious way to eat your veggies. And, it makes a healthy weeknight dinner.
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course, Side Dish
Cuisine American, Italian, Mediterranean
Servings 6


  • 12 ounces whole grain reginetti (any shape will work)
  • 1 tablespoon olive oil
  • 2 cups cherry tomatoes (halved)
  • 2 cups fresh kale (torn into pieces with center ribs removed)
  • ½ red bell pepper (sliced)
  • 1 small zucchini (sliced)
  • ½ yellow onion (chopped)
  • ½ cup dry white wine (I used Sauvignon Blanc)
  • 1 lemon (zested and juiced)
  • 4 garlic cloves (minced)
  • 1 teaspoon dry oregano
  • ½ teaspoon red pepper flakes (or to taste)
  • ¼ cup fresh parsley (chopped)
  • Parmesan cheese
  • Salt and black pepper to taste
  • Chives (for garnish) (chopped)


  • Cook the pasta in salted boiling water according to package instructions. Reserve a little bit of the starchy pasta cooking water. Drain the pasta well.
  • In a large pan heat olive oil over medium-high heat until the oil is shimmering but not smoking. Reduce the heat to medium-low. Add zucchini and bell pepper then sauté for about 2 minutes.
  • Add the onions, garlic, oregano, and red pepper flakes. Cook for 1 to 2 minutes, stirring constantly. Add the wine to the pan. Cook the wine for 1 minute to reduce then add the lemon juice and lemon zest.
  • Add the chopped parsley, kale, and tomatoes, toss for about 1 minute. Season with salt and black pepper.
  • Add the cooked pasta to the pan, and toss to coat. Add some of the pasta starchy water if needed. Remove the pasta from heat.
  • To finish, sprinkle a grated Parmesan cheese and chives.
Keyword pasta, vegetable garden pasta, vegetable pasta

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