If you love pasta that’s bursting with freshness and flavor, this Garlic Veggie Penne will become your new weeknight favorite. It’s quick, colorful, and full of garlicky goodness — perfectly tender penne tossed with sautéed vegetables and a light olive oil sauce. Every bite tastes like something from your favorite Italian café, but it’s ready in less than 30 minutes.
I first made this dish on a warm summer evening when the fridge was full of leftover vegetables — zucchini, peppers, and broccoli. I tossed them in a skillet with garlic, olive oil, and penne, and it became an instant hit. My family asked for seconds before I even sat down. Since then, it’s joined our rotation next to other favorites like Vegan Pasta Primavera and Zucchini Chickpea Stir Fry.
Garlic Veggie Penne
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook the penne until al dente according to package instructions. Reserve ½ cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and onion, sautéing for 2–3 minutes until fragrant. Add zucchini, bell pepper, and broccoli. Stir-fry for about 5–6 minutes until tender but crisp.
- Toss in the cherry tomatoes, salt, pepper, and red pepper flakes. Cook for another 2 minutes until the tomatoes soften slightly.
- Add the cooked penne and reserved pasta water to the skillet. Stir to combine, letting the sauce lightly coat the pasta. Drizzle with lemon juice and toss in the fresh basil.
- Serve immediately with your favorite garnish — a sprinkle of vegan parmesan, nutritional yeast, or just a few extra herbs.
Nutrition
Notes
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Let us know how it was!Why You’ll Love Garlic Veggie Penne
This Garlic Veggie Penne is the perfect balance of comfort and freshness. It’s packed with fiber and vitamins from the vegetables, satisfying from the pasta, and full of rich, garlicky flavor without needing cream or cheese. It’s an easy, one-pan dinner that feels light but still cozy — ideal for busy nights or lazy weekends.
If you love quick, wholesome recipes like my Cottage Cheese and Veggie Bake or One Pot Vegetarian Chili Mac, this pasta dish will be a perfect fit.
Ingredients You’ll Need
For the Pasta:
- 12 oz penne pasta (regular or whole wheat)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small onion, sliced
- 1 zucchini, cut into half moons
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh basil or parsley
Optional Add-Ons:
- Grated parmesan or nutritional yeast for garnish
- A drizzle of balsamic glaze
- Roasted chickpeas or tofu for extra protein
Like my Cottage Cheese Flagels, this recipe uses simple pantry staples and turns them into something extraordinary.
How to Make Garlic Veggie Penne
Step 1: Cook the Penne
Bring a large pot of salted water to a boil. Cook the penne until al dente according to package instructions. Reserve ½ cup of pasta water before draining.
Step 2: Sauté the Garlic and Veggies
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and onion, sautéing for 2–3 minutes until fragrant. Add zucchini, bell pepper, and broccoli. Stir-fry for about 5–6 minutes until tender but crisp.
Step 3: Add the Tomatoes and Seasoning
Toss in the cherry tomatoes, salt, pepper, and red pepper flakes. Cook for another 2 minutes until the tomatoes soften slightly.
Step 4: Toss It All Together
Add the cooked penne and reserved pasta water to the skillet. Stir to combine, letting the sauce lightly coat the pasta. Drizzle with lemon juice and toss in the fresh basil.
Step 5: Serve Warm
Serve immediately with your favorite garnish — a sprinkle of vegan parmesan, nutritional yeast, or just a few extra herbs.
It’s as simple and satisfying as my Cheesy Tortilla Quiche — easy, flavorful, and full of color.
Tips for Perfect Garlic Veggie Penne
- Don’t overcook the pasta: It should stay firm enough to hold the sauce.
- Use fresh garlic: It makes a world of difference in flavor.
- Toss the pasta quickly: Combine everything while the pasta is hot so the sauce coats evenly.
- Add a pop of acid: Lemon juice or balsamic vinegar keeps the flavors bright.
These same little details are what make my Cottage Cheese Beef Noodle Bake so balanced — it’s about timing and layering flavor simply.
Flavor Variations
- Creamy Garlic Veggie Penne: Add ¼ cup coconut cream or cashew cream for richness.
- Spicy Version: Stir in extra chili flakes or a spoonful of chili oil.
- Mediterranean Twist: Add olives, artichokes, and a sprinkle of oregano.
- Protein Boost: Toss in chickpeas or pan-fried tofu.
Like my Buffalo Chicken Bowls, this recipe is endlessly adaptable — make it spicy, creamy, or extra fresh to fit your mood.
How to Store and Reheat
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze in portions for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Warm gently in a skillet with a splash of water or olive oil.
It’s as meal-prep friendly as my One-Pan Chicken Gallaba Skillet — simple to reheat and tastes even better the next day.
Frequently Asked Questions
1. What veggies work best with penne?
Zucchini, peppers, broccoli, and tomatoes are great, but you can use spinach, asparagus, or mushrooms too.
2. Can I make this gluten-free?
Yes! Use your favorite gluten-free penne and check that all sauces and seasonings are gluten-free.
3. Can I make it creamy?
Of course — add a splash of coconut milk or a spoonful of vegan cream cheese for a creamy texture.
4. How can I add more protein?
Toss in cooked chickpeas, lentils, or tofu for a protein-packed meal.
The Final Bite
This Garlic Veggie Penne is everything you want in a weeknight dinner — simple, satisfying, and full of bright, fresh flavor. It’s a dish that tastes as good as it looks and makes eating your veggies a joy.
With a handful of ingredients, one pan, and about 30 minutes, you can bring this colorful, garlicky pasta to your table — proof that easy food can still feel special.