Summer Harvest Vegan Pasta
This recipe comes to us from Debbie Murphy, MS, RD and blogger behind Dietitan Debbie Dishes. Debbie says, “This Summer Harvest Vegan Pasta is one of my favorites! Although it has “summer” in the recipe name, you can easily whip up this pasta any day you like. It takes just about 30 minutes to make which means it is a great healthy meal option for busy weeknights.”
Summer Harvest Vegan Pasta
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic
- 1 medium zucchini ~10 oz., sliced
- 1 orange bell pepper chopped
- 4-5 to matoes chopped (~8 ounces total)
- 8 ounces pasta sauce
- 1 teaspoon dried or chopped fresh oregano
- 1 tablespoon chopped fresh basil leaves
- Dash of red pepper flakes
- 2 cups fresh baby spinach leaves
- 1 cup cooked white beans
- Salt and ground black pepper to taste
- 4 servings vegan whole wheat pasta I used shells
- Nutritional yeast for serving
Instructions
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In a medium saucepan, add water and cook pasta according to package directions.
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Heat olive oil in a deep skillet over medium-high heat.
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Add garlic and saute for one minute. Add the zucchini and pepper. Cook for 5-7 minutes or until zucchini starts to soften. Stir in the tomatoes and cook another 2 minutes.
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Add in the tomato sauce, oregano, basil, and red pepper flakes. Bring to a simmer and stir in the spinach and white beans. Cook until spinach is wilted and beans are heated through, about 3-4 minutes.
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To serve, toss pasta and sauce together. Sprinkle with nutritional yeast.
