Veggie Pasta

I’ve been making a version of this for a long time: a clean, simple recipe with tomatoes, onion and spinach over penne. And was happy with the results because as long as the ingredients are fresh, it was a fast dinner. Then I got a new version in our send-me-a-box-of-dinner subscription and it’s got improvements while leaving out my favorite parts: the spinach and onions. This is my updated recipe:


1 zucchini

1 onion

1-2 pints of cherry tomatoes

4 oz. mushrooms (if you like them)

a handful of fresh spinach

1/4 oz. chives <this is a really nice touch!

1 lemon

pasta – I prefer penne or a shape like it for this recipe

1 tsp.-ish Italian seasoning

1/4 c-ish of veg stock

1-1/2 Tbsp. butter/Earth Balance


clean your veg.

slice veg: zucchini into 1/2-inch pieces, slice mushrooms and onion, mince chives, cut lemon, slice tomatoes in half.

Sauté zucchini in a little olive oil, first, about 4-6 minutes until soft. Add salt/pepper.

If you include mushrooms, remove the zucchini and then do the same with mushrooms.

Cook pasta in a salted pot of water.

While pasta cooks, melt butter with a small bit of olive oil in the veggie pan.

Add tomatoes and Italian seasoning and cook for a minute or two.

Stir in juice from 1/2 lemon and half the chives.

With heat on low, add in spinach (or green leafy veg) and stock.

Add in zucchini, mushrooms, and 1 Tbsp butter/Earth Balance – heat until butter melts.

Serve over pasta.