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Vegetable Pasta

Ever look into your pantry and find little more than a box of pasta and a few veggies? Rest assured, you can still make a delicious and filling meal in no time. Every meal is wine pairing worthy and you can easily swap out the vegetables and pairing for what you have in the pantry.


1 lb. spaghetti
1 tbsp. extra-virgin olive oil
2 garlic cloves, minced
2 zucchini, diced
1 carrot, diced
1/2 red onion, thinly sliced
1 tbsp. tomato paste
1 (28-oz.) can diced tomatoes
2 tbsp. Italian seasoning
1/4 tsp. red pepper flakes
Kosher salt
Freshly ground black pepper
Sliced basil, for garnish
Freshly grated Parmesan, for garnish

How To Make

  1. Cook the pasta: In a large pot of boiling water, cook spaghetti according to package directions. Reserve 1 cup pasta water then drain spaghetti.
  2. Saute the vegetables: In a large skillet over medium heat, heat oil then add garlic and cook until fragrant. Add zucchini, carrot, and red onion and cook until soft, about 7 minutes.
  3. Finish the sauce: Stir in tomato paste then add diced tomatoes and season with Italian seasoning, red pepper flakes, salt, and pepper. Bring to a simmer for 10 minutes.
  4. Toss in the pasta: Add spaghetti to skillet and 1/2 cup of reserved pasta water and toss to combine. Add more pasta water as necessary to bring sauce together. Garnish basil and Parmesan then serve.
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