Veggie Angel Hair Pasta
Veggie angel hair pasta is a quick and healthy meal that is great for summertime or anytime for that matter. You can make this dish in 30 minutes or less which makes it a great choice for an easy lunch or dinner! I love any kind of pasta including lasagna and spaghetti but sometimes I’m in the mood to lighten things up. Angel hair pasta is very light and thin and it pairs nicely with sauteed fresh garden vegetables, garlic and fresh Italian herbs.
Because this dish is on the lighter side, it would make a perfect side dish as well. You could also add grilled shrimp or chicken on top for a more hearty meal. And don’t forget to add fresh grated parmesan and maybe a slice of crusty Italian bread!
Ingredients for Veggie Angel Hair Pasta:
You will need the following ingredients:
- 8 ounces of angel hair pasta (also known as cappelini which means “fine hairs”)
- Olive oil
- 2 cloves of garlic
- 1 large shallot
- 1/2 yellow squash
- 1 small zucchini squash
- 1 small carrot
- 1 cup grape tomatoes
- 2 tablespoons tomato paste (I like to use the squeeze kind in a tube)
- low sodium chicken broth
- Fresh basil and parsley leaves
- Salt and pepper
- Crushed red pepper flakes
How to make Veggie Angel Hair Pasta:
- Chop shallots and cut grape tomatoes in half. Julienne slice or chop the zucchini, yellow squash and carrot. Chop parsley and chiffonade basil leaves. To chiffonade the basil, roll the leaves together in a tight cylinder and slice thinly.
- Bring salted water to a boil in a large stock pot. Place the angel hair pasta into the boiling water and cook al dente (about 3-5 minutes).
- In the meantime, heat a large saute pan over medium high heat and when pan is hot, add the olive oil.
- Add chopped shallot, minced garlic, zucchini, yellow squash, and carrot and saute, stirring, until vegetables are tender for about 2-3 minutes.
- Add chicken broth, tomato paste, grape tomato halves, parsley and basil. Salt and pepper to taste. Add crushed red pepper flakes to desired heat level. Cook, and stir for 1-2 minutes.
- Remove from the heat. Add drained pasta and toss with the vegetable mixture.
- Serve with fresh grated parmesan if desired. May garnish with additional basil or parsley.
Possible Variations:
- You may substitute or add other vegetables such as broccoli, red or green peppers, asparagus, peas, or mushrooms.
- If you would like to add a protein, top the pasta with grilled chicken or shrimp.
- Try spiralizing the squash and carrot to make veggie noodles.
Other recipes to try:
Favorite Spaghetti and Meatballs
Chicken And Rice With Zucchini
Veggie Angel Hair Pasta
Ingredients
- 8 ounces angel hair pasta
- 2 tablespoons olive oil
- 1 large shallot, chopped
- 2 cloves garlic, minced
- 1/2 yellow squash, julienne sliced
- 1 small zucchini, julienne sliced
- 1 small carrot, julienne sliced
- 1 cup grape tomatoes, halved
- 5 basil leaves, chiffonade
- 2 tablespoons parsley, roughly chopped
- 1 cup low sodium chicken broth
- 2 tablespoons tomato paste
- salt and pepper to taste
- crushed red pepper flakes to taste
Instructions
- Prepare the vegetables. Chop the shallot and cut the grape tomatoes in half. Julienne slice the yellow squash, zucchini and carrot. Chiffonade the basil and roughly chop the parsley.
- Bring a pot of salted water to a boil in a stock pot. Add angel pasta and cook 3-5 minutes until pasta is al dente.
- In the meantime, heat a large saute pan and add the olive oil. Saute the shallot, minced garlic, yellow squash, zucchini and carrot for 2-3 minutes or until just tender.
- Add chicken broth, tomato paste, grape tomato halves, parsley and basil. Salt and pepper to taste. Add crushed red pepper flakes to desired heat level. Cook, and stir for 1-2 minutes.
- Remove from the heat. Add drained pasta and toss with the vegetable mixture.
- Serve immediately with fresh grated parmesan if desired. May garnish with additional basil or parsley.