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Budget Veggie Pasta With Olive Oil & Garlic - Simple, Affordable, and Satisfying

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Pasta: 12 ounces of spaghetti, linguine, or short pasta like penne.
  • Olive oil: 1/4 cup (extra-virgin if you have it, regular works too).
  • Garlic: 4–6 cloves, thinly sliced or finely minced.
  • Red pepper flakes: 1/4 to 1/2 teaspoon, to taste (optional).
  • Vegetables (about 4 cups total), any mix: Broccoli florets or broccolini
  • Bell peppers, sliced
  • Zucchini or yellow squash, half-moons
  • Cherry tomatoes, halved (or canned diced tomatoes, drained)
  • Spinach or kale, chopped
  • Frozen peas, corn, or mixed veggies
  • Mushrooms, sliced
  • Onion, thinly sliced
  • Lemon: Zest and juice of 1/2 to 1 lemon.
  • Salt and black pepper: To taste.
  • Parmesan or a budget-friendly hard cheese: 1/3 cup, grated (optional but great).
  • Fresh parsley or basil: A small handful, chopped (optional).
  • Pasta cooking water: Reserve 1 cup before draining.

Method
 

  1. Boil the pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook until just shy of al dente. Reserve 1 cup of the starchy water, then drain.
  2. Prep the veggies: While the pasta cooks, slice your vegetables into bite-sized pieces so they cook quickly and evenly.
  3. Start the aromatics: In a large skillet, warm the olive oil over medium heat. Add the garlic and red pepper flakes. Cook 30–60 seconds until fragrant—don’t brown the garlic.
  4. Sauté the hearty veggies first: Add veggies that need longer (onion, broccoli, peppers, mushrooms). Season with salt and cook 4–6 minutes, stirring.
  5. Add tender veggies: Stir in quick-cooking options (zucchini, tomatoes, peas, spinach). Cook another 2–4 minutes until tender but bright.
  6. Build the sauce: Add a splash of the reserved pasta water to the skillet and scrape up any flavorful bits. Add lemon zest and a squeeze of lemon juice.
  7. Toss with pasta: Add the drained pasta to the skillet. Toss well with tongs, adding more reserved water a little at a time until the pasta looks glossy and coated.
  8. Finish and season: Stir in cheese (if using) and herbs. Taste and adjust with more salt, pepper, or lemon.
  9. Serve: Divide into bowls and top with a drizzle of olive oil and extra cheese if you like.