15 Minute Vegetable Pasta
Ingredients
- 2 tbspolive oil
- 6garlic cloves
minced
- ½ tspdried oregano
- ¼ tspcrushed red pepper
- 3 cvegetable broth
- 8 ozwhole wheat pasta in a short shape such as ziti
penne, rotini, or bowtie
- 1can cannellini beans
- 2 ccherry tomatoes
cut into halves
- 1 casparagus
chopped into 1” pieces
- 2 cloosely packed baby spinach
- 1 tbsplemon juice
- zest of one lemon
- 1 ozgrated parmesan cheese
about 1/4 cup grated
- salt and pepper to taste
Directions
Stovetop directions
- 1
Add the olive oil, garlic, oregano, and crushed red pepper, to a large pot or Dutch oven and heat over medium heat for one minute.
- 2
Add the vegetable broth and beans.Cover. Turn the heat to high and once the broth is boiling, add the pasta.
- 3
Cook the pasta according to the package directions. If necessary, add a splash of water to ensure the pasta doesn’t stick to the bottom of the pot. Reduce heat to medium.
- 4
When there are two minutes left of cooking time, add the tomatoes, asparagus, and spinach, lemon juice, and lemon zest and stir to combine. Continue to cook uncovered until the pasta is al dente.
- 5
Sprinkle with Parmesan cheese and season with salt and pepper to taste.
Instant pot directions
- 1
Set the pressure cooker to sauté and add the olive oil, garlic, and seasonings to the pot.
- 2
Sauté for one minute, then add the pasta, beans, and 3 cups of broth to your Instant Pot or pressure cooker.
- 3
Seal the lid and ensure the valve is set to sealing. Press cancel to end the sauté function. Then set the Instant Pot to manually pressure cook the pasta for one minute. Allow the pressure to naturally release for two minutes, then switch the valve to release any remaining pressure.
- 4
Press cancel to end the keep warm function, then press sauté. Add the tomatoes, asparagus, spinach, lemon juice, and lemon zest.
- 5
Sauté for 2-3 minutes until the vegetables are tender and the spinach is wilted. Sprinkle with Parmesan cheese and serve.
15 Minute Vegetable Pasta
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Ratings & Reviews
Based on 17 ratings
Rating Breakdown
About this Recipe
Craving a vibrant, healthy, and incredibly quick dinner that doesn't compromise on flavor? This 15 Minute Vegetable Pasta is your answer, bringing a rainbow of fresh veggies to your plate in the time it takes to boil water.
Why This Recipe Works
The magic of this recipe lies in its sheer simplicity and efficiency: everything cooks in one pot. This means minimal cleanup and maximum flavor infusion as the short pasta, cannellini beans, and garden-fresh vegetables like cherry tomatoes and asparagus simmer together in savory vegetable broth. It’s the ultimate healthy, easy meal for busy weeknights.
What to Expect
Prepare for a hearty, satisfying bowl of pasta bursting with fresh flavors. You'll enjoy tender whole wheat pasta mingled with sweet, burst cherry tomatoes, crisp-tender asparagus, and creamy cannellini beans, all brightened by a generous squeeze of lemon juice and fragrant zest. Minced garlic, dried oregano, and a hint of crushed red pepper create a warm, inviting base, while a sprinkle of Parmesan adds a salty, umami finish. It’s a wonderfully balanced dish that feels both comforting and light, perfect for a nourishing dinner.
Customization & Variations
This recipe is wonderfully adaptable to your pantry. Feel free to use any short pasta shape you prefer, such as ziti, penne, rotini, or bowtie, as listed in the ingredients. While cannellini beans offer a creamy texture, other white beans could easily be substituted if that's what you have. For a dairy-free meal, simply omit the grated Parmesan cheese. You can also adjust the amount of crushed red pepper to your preferred spice level.
Serving & Context
This vibrant pasta is an ideal weeknight dinner, perfect for a family meal or when you need a healthy, satisfying dish in a flash. Serve it warm straight from the pot, perhaps with a simple side salad, though it's perfectly complete on its own.