Veggie-loaded spiral pasta
Packed with vegetables, this pasta meal is made in a single saucepan so it is easy to make and clean up is kept to a minimum. Perfect for meat-free Mondays!
Veggie-loaded spiral pasta. This is a one-pot pasta dish so it's super easy. Start with the spiral pasta, then add some thinly sliced onion and a garlic clove. For the red capsicum, cut down each side and then thinly slice. These tomatoes can go in whole. For the carrots, peel and halve lengthways.
Finally, for the zucchini, thinly slice it diagonally. Sprinkle with Italian herbs and pour over your vegetable stock and water. Place the pot over medium heat and bring to a simmer. Cook, stirring often, for about 20 minutes or until the pasta is al dente. Add spinach and chilli, if using, and stir until well combined. Season with salt and pepper.
Serve this one-pot pasta topped with flat-leaf parsley and lemon zest. This delicious dish makes a great vegetarian weeknight meal. Feel free to change up the veggies depending on what you have in the fridge.
Serves
4
Prep
5m
Cooking
25m
Ingredients
- 500g spiral pasta
- 1 brown onion, thinly sliced
- 1 garlic clove, crushed
- 1 red, green or yellow capsicum, seeded, thinly sliced
- 400g Perino tomatoes
- 2 carrots, peeled, halved lengthways, thickly sliced
- 2 zucchini, thinly sliced diagonally
- 1 tsp dried Italian herbs
- 4 cups (1L) vegetable stock
- 120g pkt Coles Australian Baby Spinach
- 1 long red chilli, thinly sliced (optional)
Method
STEP 1
Combine the pasta, onion, garlic, capsicum, tomatoes, carrot, zucchini, dried herbs, stock and 2 cups (500ml) water in a large heavy-based saucepan.
STEP 2
Place over medium heat and bring to a simmer. Cook, stirring often, for 20 mins or until the pasta is al dente.
STEP 3
Add the spinach and chilli, if using, and stir to combine. Season.
Dietary Information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
