Garden Veggie Marinara Pasta
This restaurant-quality Veggie Marinara Pasta has a from-scratch sauce that comes together in a snap with tons of fresh produce and generous sprinkles of Parmesan cheese. This is the tastiest way to get your family eating their veggies! Add chickpeas for extra protein if you like.
Summer veggies plus from-scratch sauce make the best pasta night!
Homemade marinara sauce is surprisingly easy and a terrific launching point for achievable from-scratch dinners. This one is a favorite of mine because it has lots of extra veggies mixed in, and they all simmer right in the sauce which both simplifies the prep and enhances the flavor.
Chickpeas are an easy way to add filling protein while keeping this dish meat-free. If that’s not a concern, mix in shredded chicken or your favorite meatballs. Bottom line, you won’t find a tastier way to use those garden vegetables in an easy family dinner!
Ingredient Notes:
- Vegetables: sweet onion, whole carrots, whole zucchini, bell pepper. Swap the sweet onion for red or yellow, if preferred, and choose any color of bell pepper you like. You can also swap all or part of the zucchini for yellow squash, or leave out any one of these. The idea is just to have a good mix.
- Crushed tomatoes. The foundation of the sauce, so use a good quality if possible. We love Muir Glen or any San Marzano-style tomatoes.
- Pasta. Obviously!
- Fresh basil and garlic. The best herb and aromatic.
- Chickpeas, optional. I like tossing these in for protein, fiber, and texture.
- Staples and spices: olive oil, dried oregano, red pepper flakes, kosher salt, black pepper.
- Grated Parmesan for serving.
How to make Vegetable Marinara Pasta:
Cook pasta just to al dente according to package directions.
Start to sauté the vegetables for the sauce as soon as you put water on to boil for the pasta. Begin with the onion and carrot, since they need the most time to soften, then add the diced pepper, zucchini, and seasonings.
Stir in crushed tomatoes and chickpeas, if using, then let the sauce bubble gently for at least 15 minutes to allow flavors to mellow and meld.
Drain the pasta, then toss to combine everything. Season with extra salt and pepper to taste.
Garnish generously with fresh grated Parmesan and extra basil, then plate up and dig in!
Serving Suggestions:
Pasta marinara with veggies pairs perfectly with the usual suspects: garlic bread, breadsticks, garlic knots, and the like.
For more veggie action, greens with Italian dressing or a peppery arugula Parmesan salad round out plates beautifully with fresh, crisp greens to complement the tender veggies inside the sauce.
This also makes a terrific side dish to Italian dressing chicken or another Italian-inspired main.
Storage & Reheating:
Leftovers keep well in the fridge for 3-4 days. Warm in the microwave or over medium-low heat on the stovetop. Add a few drops of water as needed to re-moisten the sauce and veggies. Top with fresh Parmesan and basil leaves, if you have them, to bring it all back to life again.
Related Recipes:
Other favorites include simple pasta marinara, chicken pasta marinara, and shrimp marinara. All simple combinations that enlist homemade sauce for quick and easy meals!
My other favorite summer pastas include pasta with zucchini, corn, and garlicky breadcrumbs and creamy tomato basil tortellini. So light and delicious!
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Garden Veggie Marinara Pasta
Ingredients
- 1 Tablespoon olive oil
- 1/4 medium sweet onion diced
- 2 large carrots peeled and diced small
- 1 small zucchini diced small
- 1/2 bell pepper seeded and diced small
- 1 teaspoon dried oregano
- pinch red pepper flakes
- 4 cloves garlic minced
- 1 (28 ounce) can crushed tomatoes
- 2-3 sprigs fresh basil plus more for serving
- 1 (15 ounce) can chickpeas drained and rinsed, optional
- 8 ounces pasta
- kosher salt and black pepper
- grated Parmesan for serving
Instructions
- Boil a large pot of water and add a generous pinch of salt.
- While you wait for the water to boil, begin making the sauce. Drizzle olive oil in a large skillet set over medium heat. Add onion and carrot and cook for 5-6 minutes, until beginning to soften. Add zucchini, bell pepper, oregano, and red pepper flakes. Cook for 2-3 minutes more, then add garlic and cook for 30-60 seconds, just until fragrant.
- Stir in the tomatoes and scrape the bottom of the pan. Nestle in sprigs of fresh basil, if using, and stir in the chickpeas, if using. (I usually add about 2/3 of the can and save the rest for another use, but this is just a matter of preference.) Reduce heat to low, then let the sauce simmer for at least 15 minutes.
- While the sauce simmers, add pasta to the boiling water. Cook just to al dente, according to package directions. Drain and set aside.
- After the sauce has simmered for about 15 minutes, remove the basil sprigs and season with salt and pepper to taste. Add cooked pasta to the sauce and stir well.
- Let everything warm through for 1-2 minutes, then serve with more chopped or torn basil leaves and Parmesan, if desired. Enjoy!
