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Meatless Monday: Pasta With Spring Vegetables

Family Friendly Plant-Based Recipes


Pasta with Spring veg

Spring has finally arrived! Asparagus is growing and the gardens are finally getting started. I am so happy to see everything turning green.

So for supper today I am making the Pasta with Spring Vegetables from Give Them Something Better. It is not your typical pasta with marinara or a white cheesy sauce. This pasta is topped with a light garlicky sauce and tastes great with all those veggies and pasta.


Pasta with Spring Vegetables

  • 2 tablespoons oil
  • ½ cup red onion, diced
  • 2 cloves garlic, minced
  • 4 stalks celery, diced
  • 1 cup carrot, diced
  • 1 pound fresh asparagus, green beans, or broccoli, cut into 1-inch pieces, or 1 cup leafy greens
  • 1 medium zucchini, diced
  • 2 teaspoons salt
  • 2 cups vegetable broth
  • 1/2 tablespoon cornstarch
  • 1 package (14 ounce)  added fiber angel hair pasta, cooked according to package directions
  • 2 cups tomatoes, diced or grape tomatoes
  • 6 to 10 leaves fresh basil leaves, or 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • dash cayenne pepper, to taste (optional)
  1. Heat oil in a large skillet over medium. Add onion, garlic, celery, and carrots; cook until softened, stirring occasionally, about 8 minutes.
  2. Add asparagus, zucchini, and salt to skillet; cook until vegetables are just softened, about 4 minutes.
  3. Meanwhile, whisk broth and cornstarch together in a small bowl.
  4. Add broth and remaining ingredients to skillet; bring to a boil over high heat and cook until slightly thickened.

Makes 8 servings

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