Easy Vegetarian Pasta

Easy Vegetarian Pasta

32 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
ROBYN050501
Recipe by  ROBYN050501

“Tangy balsamic vinegar tossed with pasta and vegetables make this vegetarian pasta tantalize your taste buds!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat the oil in a skillet over medium heat, and saute the garlic until lightly browned. Mix in the tomatoes, onion, yellow bell pepper, red bell pepper, zucchini, and mushrooms. Cook and stir until tender.
  3. Mix the balsamic vinegar into the skillet. Toss with the cooked spaghetti, and sprinkle with feta cheese to serve.

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Reviews (32)

Rate This Recipe
Alice
54

Alice

I took the advice that others have written (thank you!) and added oregano, basil, and crushed red pepper. I substituted regular tomatoes for grape tomatoes, which I added at the last minute (if you cook them as long as you cook everything else they will be mushy). I also put in significantly more feta than the recipe recommends. With these changes, it was extremely delicious.

kachell99
43

kachell99

Great EASY recipe for all those fresh garden vegetables (with a few changes). I added oregano, basil, parsley, ground red pepper, red pepper flakes, salt, and pepper. Without the spices it was bland. I used whole wheat penne pasta instead of spaghetti.

fireflyrock
26

fireflyrock

Was pretty good for being so quick & easy. I'm not a big fan of tomatoes, and with so much of them in this recipe it made it a little watery. My boyfriend [who is the vegetarian one, not me] gave it an "8" out of 10. If I made this again, I'd probably use more garlic and a little less vegetables. :o)

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 263 cal
  • 13%
  • Fat
  • 6.6 g
  • 10%
  • Carbs
  • 45.6 g
  • 15%
  • Protein
  • 9.5 g
  • 19%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 39 mg
  • 2%

Based on a 2,000 calorie diet

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