Description
A vibrant and comforting vegan pasta dish featuring fresh vegetables and tangy lemon zest, perfect for weeknight dinners.
Ingredients
Scale
- 12 oz dried penne or fusilli pasta (vegan-friendly)
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 1 small red bell pepper, sliced
- 1 small yellow bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1 cup snap peas or green beans, trimmed
- 1 cup broccoli florets
- 4 cups low-sodium vegetable broth
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- Pinch of red pepper flakes (optional)
- Zest and juice of 1 lemon
- ½ cup fresh basil leaves, torn
- 2 tablespoons nutritional yeast (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add sliced onion and minced garlic, sautéing for 2 to 3 minutes until translucent and fragrant.
- Add bell peppers, zucchini, cherry tomatoes, snap peas, and broccoli florets. Sauté for 3 to 4 minutes until the vegetables begin to soften.
- Introduce the dried pasta, pour in the vegetable broth, sea salt, black pepper, and red pepper flakes, and stir to combine.
- Bring to a boil over high heat, then reduce to a simmer. Cook uncovered for 10 to 12 minutes, stirring frequently until the pasta is al dente.
- Remove from heat and stir in the lemon zest, lemon juice, torn basil, and nutritional yeast if desired.
- Transfer to serving bowls and garnish with additional fresh basil and olive oil.
Notes
Vegetables can be swapped seasonally, and chickpeas or tofu can be added for extra protein.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg