The EASIEST Veggie Pasta

Print Recipe

Prep Time 5

Cook Time 20

Course Main Course, Side Dish

Cuisine American, Italian

Servings 6 servings

Ingredients

1 box your favorite type of gluten free pasta (I used Jovial Bow Ties)
1 head broccoli, cut into smaller florets
1 bell pepper, cut into smaller pieces
1 shallot thinly sliced
2 cups raw baby spinach
2 tbsp butter
2 tbsp olive oil
1 tsp salt
1/2 tsp garlic powder

Instructions

Prep all of your ingredients: chop your broccoli into bite sized florets, chop your bell pepper, thinly slice your shallots, and boil a pot of water with salt for the pasta.
Once the water is boiling add your pasta. In a large skillet on medium heat, add your butter and olive oil. Once it heats up, add your shallots and salt and stir until sweated. Add your broccoli and bell pepper and cook until bright green.
Once your pasta is done, add it to the pan with the vegetables with 3 tbsp of the pasta water. Add the garlic powder and other seasonings and stir until evenly distributed. Turn the heat off on the pan.
Add the spinach and mix until wilted and combined. Add more salt, garlic powder, or pepper to taste. Serve and enjoy!

Notes

If the pasta is cooking too slowly, and your vegetables are ready before the noodles are, turn the heat down to low OR remove the pan from the stove and wait until the pasta is done cooking to resume heating.

Keyword easy dinner, gluten free pasta, pasta, veggie, veggie pasta