Garden Vegetable Pasta ~
Farfalle pasta tossed with garden-fresh vegetables in a tangy balsamic dressing, topped with melted cheese.
Serve with garlic bread and Garden Kale Salad.
Summer Garden Flavors
During the summer, there’s nothing better than using fresh, homegrown vegetables in recipes. This veggie-forward pasta dish captures the essence of summer with its vibrant mix of spinach, zucchini, and fresh herbs.
I like this easy recipe, especially this time of year, because it’s light, flavorful, and a great way to showcase seasonal produce.
Ingredients for Garden Vegetable Pasta
You will need the following:
- 2 cups farfalle pasta, uncooked
- 1 tablespoon olive oil
- 1/4 cup red onion
- 1 tablespoon garlic, minced
- 4 cups fresh baby spinach leaves
- 1 cup zucchini, sliced and quartered
- 1/4 cup balsamic vinegar
- 1/4 cup fresh basil leaves, chopped
- 1 tablespoon fresh oregano, chopped
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup feta cheese, crumbled
- 1 cup mozzarella cheese, divided
- 1 tablespoon fresh parsley, chopped
Ingredient Notes
- Farfalle Pasta: Also known as bowtie pasta, farfalle holds the sauce and vegetables well. Other good shapes include fusilli, rotini, and rigatoni, which all capture the dressing and bits of vegetables nicely.
- Olive Oil: Adds a smooth, rich flavor and helps sauté the vegetables.
- Red Onion: Provides a mild, sweet taste and a bit of crunch.
- Garlic: Adds aromatic depth and enhances the overall flavor.
- Baby Spinach: Offers a nutrient-rich, fresh green that wilts perfectly into the dish.
- Zucchini: Adds a slight crunch and mild sweetness, perfect for summer.
- Balsamic Vinegar: Brings a tangy, rich flavor that complements the vegetables.
- Fresh Basil: Adds a sweet, aromatic note, enhancing the freshness.
- Fresh Oregano: Provides an earthy, peppery taste that pairs well with the balsamic.
- Granulated Sugar: Balances the acidity of the vinegar.
- Salt and Pepper: Enhances all the flavors in the dish.
- Feta Cheese: Gives a creamy, tangy flavor, adding richness.
- Mozzarella Cheese: Melts perfectly to bind everything together.
- Fresh Parsley: For a fresh, bright finish.
How to Make Garden Vegetable Pasta
STEP ONE: Preheat the Oven. Preheat the oven to 350°F. Spray an 8×8-inch casserole dish with nonstick cooking spray.
STEP TWO: Cook the Pasta. Cook the pasta in a pot of salted water according to the package directions for al dente consistency. Drain and set aside.
STEP THREE: Sauté the Vegetables. Heat a large skillet over medium-high heat and add the olive oil. When the oil is hot, add the onion. Cook for 3 minutes, stirring frequently, until softened. Add the garlic and cook for an additional 30 seconds.
STEP FOUR: Wilt the Spinach. Add the spinach leaves and cook for 2 minutes, until wilted. Remove from heat and stir in the sliced zucchini.
STEP FIVE: Mix the Ingredients. Stir in the balsamic vinegar, basil, oregano, sugar, salt, and black pepper.
STEP SIX: Combine Cheeses and Pasta. Add the feta cheese and 1/2 cup mozzarella cheese; stir gently to combine. Stir in the cooked pasta.
STEP SEVEN: Transfer and Top. Adjust seasoning to taste then transfer to the prepared baking dish. Sprinkle with the remaining 1/2 cup mozzarella cheese.
STEP EIGHT: Bake. Bake for 20 minutes, until the cheese is melted. Sprinkle with parsley and serve.
FAQ
- Can I use different vegetables? Yes, this versatile recipe works with a variety of vegetables including green bell peppers, green beans, yellow squash, and fresh tomatoes.
- Can this be made gluten-free? Yes, just use gluten-free pasta.
- Can I make this ahead? Yes, you can prepare the dish up to the baking step, refrigerate, and bake just before serving.
- Do I have to use farfalle pasta? No, you can use other pasta shapes such as fusilli, rotini, or rigatoni, which capture the dressing and bits of vegetables nicely.
Storage
- Store any leftovers in an airtight container in the refrigerator.
More Summer Recipes You’ll Love!
- Grape Tomato Salad
- Garden Vegetable Soup
- Cucumber Couscous Salad
- Grilled Vegetable Tortellini
- Fried Green Tomatoes
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Garden Vegetable Pasta
Ingredients
- 2 cups farfalle pasta uncooked
- 1 tablespoon olive oil
- 1/4 cup red onion
- 1 tablespoon garlic minced
- 4 cups fresh baby spinach leaves
- 1 cup zucchini sliced and quartered
- 1/4 cup balsamic vinegar
- 1/4 cup fresh basil leaves chopped
- 1 tablespoon fresh oregano chopped
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup feta cheese crumbled
- 1 cup mozzarella cheese divided
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat the oven to 350°F. Spray an 8×8-inch casserole dish with nonstick cooking spray.
- Cook the pasta in a pot of salted water according to the package directions for al dente consistency. Drain and set aside.
- Heat a large skillet over medium-high heat and add the olive oil. When the oil is hot, add the onion. Cook for 3 minutes, stirring frequently, until softened. Add the garlic and cook for an additional 30 seconds.
- Add the spinach leaves and cook for 2 minutes, until wilted. Remove from heat and stir in the sliced zucchini.
- Stir in the balsamic vinegar, basil, oregano, sugar, salt, and black pepper.
- Add the feta cheese and 1/2 cup mozzarella cheese; stir gently to combine. Stir in the cooked pasta.
- Adjust seasoning to taste then transfer to the prepared baking dish. Sprinkle with the remaining 1/2 cup mozzarella cheese.
- Bake for 20 minutes, until the cheese is melted. Sprinkle with parsley and serve.
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