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Pasta

Garden Vegetable Pasta

A flexible pasta packed with colorful vegetables in a light tomato and olive-oil sauce.

Published by Gabor U. · Updated August 24, 2026

30 minutesTotal time
12 minPreparation
18 minCooking
4Servings
Garden Vegetable Pasta
What you need

Ingredients

  • 320 g penne
  • 1 tbsp olive oil
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 150 g broccoli florets
  • 200 g cherry tomatoes
  • 2 garlic cloves, minced
  • 150 ml tomato passata
  • Salt and black pepper
Step by step

Method

  1. Bring a large pan of salted water to a boil and cook the penne until al dente. Reserve 250 ml pasta water, then drain.
  2. While the pasta cooks, heat the olive oil in a wide frying pan over medium-high heat.
  3. Add the broccoli and pepper with a small pinch of salt. Cook for 3 minutes, tossing occasionally.
  4. Add the zucchini and continue cooking for another 3–4 minutes, until the vegetables are brightly colored and just tender.
  5. Add the cherry tomatoes and garlic. Cook for 2 minutes, just until the tomatoes begin to soften and the garlic is fragrant.
  6. Stir in the passata and 100 ml pasta water. Simmer for 2 minutes, then add the penne.
  7. Toss over medium heat until the sauce clings to the pasta, adding more cooking water if needed. Season and serve.

Keeping vegetables distinct in the sauce

This colorful pasta uses vegetables with different textures rather than hiding them in a heavy sauce. A small amount of passata and starchy cooking water brings everything together while keeping the dish light enough for lunch or a warm evening.

Choosing vegetables with different textures

Broccoli and pepper need a head start, while zucchini and tomatoes cook quickly and belong in later. Keep the pieces small enough to eat with penne but not so small that they collapse. Passata binds the vegetables into a light sauce without hiding their color or turning the dish into a heavy tomato pasta.

Organizing the cooking order

Cut the zucchini and pepper to roughly the same size as the penne, but keep the broccoli florets small so they cook quickly. Use a wide pan and fairly high heat to color the vegetables instead of steaming them.

Seasonal vegetables that work

Use asparagus, peas or green beans according to the season. Add white beans for protein, or finish with feta, parmesan or toasted breadcrumbs. A pinch of chili flakes is good with the tomatoes.

Serving a colorful pasta bowl

Serve with a green salad and lemon wedges. A spoonful of pesto on each bowl adds richness without turning the whole sauce heavy.

Preventing steamed vegetables and mushy pasta

A narrow pan traps moisture and softens the vegetables before they brown. Use a wide pan, keep the heat fairly high and follow the staged order. Drain the penne while it still has bite, then finish it in the passata with reserved water so the pasta and vegetables reach the right texture together.

Saving leftovers without softness

Refrigerate for up to 3 days. Reheat in a covered pan with a splash of water. It is also pleasant at room temperature, but do not leave it out for more than 2 hours.