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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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