If you’re in the mood for a cozy, colorful meal that comes together in half an hour, you’re absolutely going to adore Pasta with Tomato Sauce and Vegetables. This dish balances perfectly cooked pasta with a medley of sautéed veggies and a lush, herby tomato sauce that tastes like sunshine in a bowl. It’s vibrant, filling, and infinitely adaptable— exactly the kind of recipe I find myself making on busy weeknights or when friends drop by unexpectedly. Trust me, there’s nothing quite like the comfort and joy of sharing this family-favorite Pasta with Tomato Sauce and Vegetables around a bustling dinner table!

Pasta with Tomato Sauce and Vegetables Recipe - Recipe Image

Ingredients You’ll Need

The magic of Pasta with Tomato Sauce and Vegetables is in its simplicity. Each ingredient adds its own character: the pasta is your canvas, the veggies bring crunch and color, and the aromatic sauce ties it all together in a beautiful, satisfying way.

Pasta (12 ounces, penne, fusilli, or spaghetti): Choose your favorite shape—the pasta is the true heart of this dish, and any kind will work beautifully to soak up the sauce.
Olive oil (2 tablespoons): A good olive oil brings depth of flavor and gives the veggies that irresistible silky finish.
Small onion, finely chopped: Onion caramelizes slightly as it cooks, building the sweet and savory foundation for the sauce.
Garlic cloves, minced (2): Nothing says Italian comfort quite like a double hit of mellow, fragrant garlic.
Zucchini, diced (1): Zucchini adds a pop of freshness and stays tender-crisp in the sauce.
Red bell pepper, diced (1): Red bell pepper gives this dish a juicy sweetness and beautiful color.
Mushrooms, sliced (1 cup): Mushrooms absorb the sauce, adding meatiness and a touch of umami.
Crushed tomatoes (14-ounce can): This is the soul of your sauce—rich and tangy, perfect for hugging every noodle.
Dried oregano (1/2 teaspoon): A pinch of oregano gives the tomato sauce classic Italian flavor.
Dried basil (1/2 teaspoon): Basil lends a sweet, herbaceous hint that brightens the finished dish.
Salt and pepper (to taste): Be generous—well-seasoned pasta always tastes best!
Red pepper flakes (1/4 teaspoon, optional): For a gentle kick of heat, sprinkle in a few red pepper flakes.
Grated Parmesan cheese and chopped fresh basil for garnish: Finish with these two for irresistible flavor and an inviting presentation.

How to Make Pasta with Tomato Sauce and Vegetables

Step 1: Boil the Pasta

Start by bringing a large pot of generously salted water to a rolling boil. Toss in your pasta of choice and cook it just until al dente, following the package directions closely. This way, the noodles keep a satisfying bite and won’t get mushy when you marry them with the sauce later. Drain them, but reserve a little cooking water—it can help loosen up the sauce if needed.

Step 2: Sauté the Aromatics

While the pasta is bubbling away, set a large skillet over medium heat and add the olive oil. When it shimmers, scatter in the chopped onion and garlic. Let them sizzle for two to three minutes until they’re translucent and your kitchen smells absolutely heavenly. This step sets the tone for all the flavor that follows!

Step 3: Cook the Vegetables

Now toss in the zucchini, red bell pepper, and mushrooms. Sauté for five to seven minutes, stirring occasionally, until the veggies are tender but still pleasantly crisp. You want them to keep their color and some bite, so don’t overdo it! Their natural flavor really shines in Pasta with Tomato Sauce and Vegetables when they’re just right.

Step 4: Simmer the Tomato Sauce

Pour in the crushed tomatoes and sprinkle over the dried oregano, basil, and a good pinch each of salt and pepper. Add red pepper flakes now for a little heat. Bring this rich sauce to a gentle simmer—the flavors will mingle and deepen over about ten minutes, making your kitchen smell like a trattoria!

Step 5: Combine Pasta and Sauce

With the sauce fragrant and thickened, add your cooked pasta right into the skillet. Toss everything together so every bite is coated in that luscious tomato sauce and dotted with tender vegetables. If the sauce is a bit thick, a splash of reserved pasta water does wonders for bringing everything together.

Step 6: Garnish and Serve

Spoon generous servings of Pasta with Tomato Sauce and Vegetables into bowls. Shower with grated Parmesan and fresh basil, then serve immediately while everything is hot and vibrant. This final touch brings texture, creamy richness, and a burst of freshly picked flavor to every forkful.

How to Serve Pasta with Tomato Sauce and Vegetables

Garnishes

Finishing Pasta with Tomato Sauce and Vegetables with a handful of grated Parmesan and a scattering of chopped fresh basil elevates both taste and presentation. Consider a drizzle of extra-virgin olive oil or a crack of freshly ground black pepper for a restaurant-worthy flourish. For an extra kick, a light sprinkle of lemon zest is surprisingly delightful!

Side Dishes

This dish is wonderfully filling on its own, but it sings alongside crisp garlic bread or a leafy green salad tossed with a zippy vinaigrette. If you’re sharing with a larger crowd, you might add roasted vegetables or a simple antipasto platter to make dinnertime feel truly festive.

Creative Ways to Present

You can pile Pasta with Tomato Sauce and Vegetables into a big serving bowl for family-style meals, or twirl individual portions onto plates for something a bit fancier. For parties, try serving it in small ramekins or cups as a hearty appetizer. Tucking some extra basil or a few roasted cherry tomatoes on top takes the look to the next level!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Pasta with Tomato Sauce and Vegetables (lucky you!), store it in an airtight container in the fridge. It keeps beautifully for up to three days, and the flavors seem to deepen over time, making it even tastier the next day.

Freezing

You can absolutely freeze Pasta with Tomato Sauce and Vegetables for up to two months. Let it cool completely, portion it into freezer-safe containers or bags, and label with the date. Defrost in the fridge overnight for best texture, and know that while the pasta may soften a bit, it’ll still be delicious!

Reheating

To reheat, warm your leftovers in a skillet over medium-low heat, adding a dash of water if it seems dry. Alternatively, microwave individual portions until piping hot, stirring halfway through. For both methods, finish with a sprinkle of fresh Parmesan and basil to revive that just-cooked flavor.

FAQs

Can I use different vegetables in this recipe?

Absolutely! Feel free to swap in your favorite seasonal vegetables—spinach, eggplant, broccoli, or even some roasted cherry tomatoes all work beautifully in Pasta with Tomato Sauce and Vegetables. Just be sure to cook heartier veggies a little longer so everything is tender.

Will this recipe work with gluten-free pasta?

Yes, gluten-free pasta is a fantastic substitute in Pasta with Tomato Sauce and Vegetables. Make sure to cook it just until al dente to avoid mushiness, and check the package instructions for best results. Whole wheat and legume-based pastas are also great options!

Can I make this dish vegan?

Totally! Simply skip the Parmesan or use your favorite plant-based cheese alternative when serving Pasta with Tomato Sauce and Vegetables. The sauce and vegetables themselves are completely vegan.

How can I make the sauce spicier?

If you want a bolder kick, add more red pepper flakes during the simmering step or finish with a drizzle of chili oil when serving Pasta with Tomato Sauce and Vegetables. Adjust to your preferred heat level—it’s delicious either way!

What’s the best way to store leftovers?

Once cooled, pop any leftover Pasta with Tomato Sauce and Vegetables into an airtight container in the fridge. It’ll stay tasty for up to three days—just reheat and enjoy for a quick, comforting meal.

Final Thoughts

If you’re looking to add some color, flavor, and comfort to your weeknight routine, Pasta with Tomato Sauce and Vegetables is the way to go. It’s warm, inviting, and brimming with personality—just the kind of meal I love to share. Whip it up, make it your own, and let it bring a little extra joy to your table tonight!

Pasta with Tomato Sauce and Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 27 reviews

Author: Emma
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A delightful and easy-to-make pasta dish featuring a rich tomato sauce loaded with a variety of colorful vegetables. This vegetarian pasta is a perfect balance of flavors and textures, topped with Parmesan and fresh basil for a finishing touch.

Ingredients

Scale

Pasta:

12 ounces pasta (penne, fusilli, or spaghetti)

Sauce:

2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 zucchini, diced
1 red bell pepper, diced
1 cup mushrooms, sliced
1 (14-ounce) can crushed tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and pepper to taste
1/4 teaspoon red pepper flakes (optional)

Garnish:

Grated Parmesan cheese
Chopped fresh basil

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Instructions

Cook the Pasta: Boil pasta in salted water until al dente, then drain and set aside.
Prepare the Sauce: Sauté onion and garlic in olive oil until fragrant. Add zucchini, bell pepper, and mushrooms; cook until tender. Stir in crushed tomatoes, oregano, basil, salt, pepper, and red pepper flakes. Simmer for 10 minutes.
Combine and Serve: Toss cooked pasta in the sauce. Serve topped with Parmesan and basil.