Pasta with Spring Vegetables

Pasta with Spring Vegetables
Servings: 6 Prep 15 mins Cook 20 mins


  • 3/4 pound spiral-shaped pasta
  • Olive oil spray
  • 3 tablespoons olive oil
  • 1 1/4 cups chopped carrots
  • 1/4 cup chopped onions
  • 1 large red bell pepper, chopped
  • 3 1/2 cups baby spinach, chopped
  • 2 teaspoons chopped garlic
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon sea salt
  • 1/4 cup Parmesan cheese, grated (optional)

Make It

1. In a large pot, bring two quarts water to a boil. Cook pasta according to package directions.

2. Meanwhile, coat a large non-stick skillet with olive oil spray. Heat 1 tablespoon oil in skillet; add carrots and onions. Saute for about five minutes, until vegetables begin to soften. Add pepper and garlic; cook for two minutes. Add spinach, herbs, and salt, cooking for an additional three minutes.

3. Drain pasta, reserving a few tablespoons of cooking water. Immediately toss pasta with vegetable mixture, cooking water, and remaining olive oil. Top with cheese if desired. Serve immediately.