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    Home » Recipes » Pasta

    Green Vegetables Pasta

    Published: May 5, 2020 · Modified: Jun 2, 2022 by Alessandra · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    This green pasta is packed with fresh vegetables and it’s super easy and quick to make. This green vegetable pasta is the perfect weeknight dinner!

    A close-up of Green Vegetable Pasta in a light green plate on blue linen. The dish shows spinach, peas and zucchini

    This pasta recipe is a perfect healthful taste of spring

    Jump to:
    • What makes this recipe great
    • Ingredients
    • Instructions
    • Substitutions & Variations
    • What to serve with it?
    • Storage
    • Expert tips
    • Frequently asked question
    • Vegetable pasta Recipes you might enjoy:
    • Recipe
    A Green Vegetable Pasta on a light green plate on blue linen. The dish shows spinach, peas and zucchini

    What makes this recipe great

    • Perfect for a healthy lunch or dinner
    • it’s perfect for the whole family 
    • It is packed with fresh vegetables
    • it’s super easy and quick to make

    Ingredients

    • Spinach: I use baby spinach while they are much tender but regular ones also works
    • Zucchini: It's important to choose fresh zucchini
    • Peas This recipe uses fresh peas while in season. Frozen peas works well in place of fresh if you prefer
    • Parsley and Sage: fresh is best

     

    Instructions

    Shell the Fava beans and peas.

    In abundant salted boiling water, blanch the beans for 1 minute. Drain them and remove the outer skin.

    Wash and slice the zucchini.

    In a saucepan fry sliced shallot with oil over low heat.

    Add the zucchini and after a few minutes the remaining vegetables. Cook for a few minutes until the vegetables are cooked but crunchy.

    Shelling peas
    Add vegetables to the pan

    Salt and pepper, add the chilli and coarsely chopped mint leaves.

    Meanwhile, cook the pasta in abundant salted water.

    Drain it al dente, holding a little cooking water, and pour it directly into the pan with the vegetables.

    Cook vegetables
    Toss cooked pasta with vegetables

    Add the grated Parmesan and sauté the pasta for a few minutes so it can be savored, adding a little cooking water if necessary.

    Serve immediately and garnish with a few mint leaves.

    Substitutions & Variations

    • Pasta - Any medium pasta works. Choose brown pasta if you want a healthier solution, brown pasta has more nutrients and is more satisfying than white rice.
    • Spinach - you can choose frozen spinach.
    • Fava Bean - They are rich in vegetable protein and fiber and low in fat. If you don't find them increase the peas.
    • Spicy - add chili pepper flakes or some spicy oil to imbue heat into the dish
    • Zucchini - choose fresh little zucchini
    • Peas - fresh or frozen peas work well

    What to serve with it?

    This pasta contains all the nutrients, therefore you can serve it simply with a salad like Salad with Blackberries, Tuna and Walnuts and Watermelon, Cherry Tomatoes and Barley or my Sicilian Caponata

    Storage

    I recommend to eat it right away. If you have any leftovers, keep them in an airtight container in the fridge for the day after. Do not keep it longer than 2 days. Before serving it warm it up.

    Expert tips

    I always cook the fava beans in advance and store them in the refrigerator to add to my recipes

    Fresh peas and fava beans should be steamed ahead of time to make sure they have time to cook through.

    If using frozen spinach, be sure to squeeze it well

    Frequently asked question

    Do fresh Fava Beans take too much time to prepare?

    Yes, they do take some time and effort to prepare. Preparation involves removing the fava bean from the pod, blanching the beans, then peeling them. I found, are well worth the effort

    Can I make it in advance?

    The dressing may be made in advance

    Is veg pasta healthy?

    Yes, it’s a balanced meal. You can make it healthier using brown pasta.

    Can I freeze it?

    This spring pasta doesn't stand up well to freezing.

    Can I use gluten-free pasta?

    Yes, absolutely you can choose gluten-free pasta.

    Vegetable pasta Recipes you might enjoy:

    • Zucchini Pesto Tagliatelle
    • Tagliatelle with Zucchini and Prawns
    • Tuna and Spinach Orecchiette
    • Radiatori, Speck, Spinach and Cheese

    I'd like to know what you think. Also, if you make this recipe, be sure to tag me on Instagram! To stay updated with the newest recipes, follow me on Pinterest and join my email list.

     

    Recipe

    A Green Vegetable Pasta in a light green plate on a blue linen. The dish shown spinach, peas and zucchini. On the left side a fork and a glass.
    Print Recipe Pin Recipe

    Green Vegetables Pasta

    This green pasta is packed with fresh vegetables and it’s super easy and quick to make. This green vegetable pasta is the perfect weeknight dinner in spring and summer time!
    Prep Time10 mins
    Cook Time40 mins
    Total Time50 mins
    Course: pasta
    Cuisine: Italian
    Servings: 4 people
    Author: Alessandra

    Ingredients

    • 350 g mezze maniche
    • 150 g peas
    • 100 g spinach
    • 150 g Fava beans (broad beans)
    • 200 g zucchini
    • 1 shallot
    • 5 tablespoons EVO oil
    • mint to taste
    • grated parmesan to taste
    • salt to taste
    • pepper and chilli pepper to taste

    Instructions

    • Shell the Fava beans and peas.
    • In abundant salted boiling water, blanch the beans for 1 minute. Drain them and remove the outer skin.
    • Wash and slice the zucchini.
    • In a large saucepan, heat the oil, add the previously finely sliced shallot and fry over low heat.
    • Add the zucchini and after a few minutes the remaining vegetables. Cook for a few minutes until the vegetables are cooked but crunchy.
    • Salt and pepper, add the chilli and coarsely chopped mint leaves.
    • In the meantime, cook the pasta in abundant salted water.
    • Drain it al dente, holding a little cooking water, and pour it directly into the pan with the vegetables.
    • Add the grated Parmesan and sauté the pasta for a few minutes so that it can be savored, adding a little cooking water if necessary.
    • Serve immediately and garnish with a few mint leaves.

     

    More Pasta Recipes

    • Cheesy Broccoli Baked Pasta
    • Lemon Tagliatelle
    • Asparagus Spaghetti with Prawns
    • Spaghetti with Tomatoes, Basil and Brie

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    Hi, I'm Alessandra, the recipe creator and food photographer behind this blog. Here you'll find easy and accessible Italian recipes. I aim to bring a pitch from Italy to every house far from here.

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