Veggies are the star of this hearty vegetarian pasta.

Garden Vegetable Pasta

Amanda Keefer
Veggies are the star of this hearty vegetarian pasta.
Prep Time 30 mins
Total Time 30 mins
Course Entree & Main Dishes
Servings 4 servings
Calories 281 kcal


  • 1 sweet onion chopped
  • 1 pint sliced mushrooms
  • 8 ounces whole wheat rotini pasta
  • 1 teaspoon olive oil
  • 2 tablespoons unsalted butter
  • 2 cups baby spinach chopped
  • 1/2 cup sliced Kalamata olives


  • Preheat oven to 400°F.
  • Lay onion and mushrooms single layer on parchment-lined baking sheet and bake 15 minutes, or until tender. Remove from oven, set aside to cool.
  • Boil pasta according to package directions. Drain and toss with oil; set aside.
  • Heat butter in large skillet on medium-high heat; add onions and mushrooms, and cook 2 minutes, stirring often. Reduce heat to medium; add spinach and olives, and cook 2 minutes. Stir in pasta.


Serving: 1gCalories: 281kcalCarbohydrates: 38gProtein: 8gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 7gCholesterol: 15mgSodium: 127mgFiber: 6gSugar: 7g
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