Italian Veggie Pasta

Veggies and pasta, what could be better?! This pasta has amazing flavor! Pappardelle’s Pasta makes super satisfying and delicious pastas! The veggies are in-season and come straight from the farmers market! Seasonal food is fresher, tastier and more nutritious than food consumed out of season. We really are what we eat!



  • 1 lb. Pappardelle’s Pasta Spinach Garlic Fettuccine
  • 2 tbsp good quality olive oil
  • ½ onion, diced
  • 4 cloves garlic, minced
  • 3 small zucchinis, cut into bite-size pieces
  • 1-1/2 cups fresh tomatoes, diced
  • 1/2 tsp Italian herb seasoning
  • 2 cups fresh mushrooms of choice, sliced
  • 3/4 cup fresh basil, chopped
  • 2 tbsp white balsamic vinegar
  • Salt and pepper to taste

Cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain. Meanwhile, heat olive oil in a large skillet, sauté garlic and onion over medium heat until garlic turns light golden. Add zucchini, Italian herb seasonings, tomatoes, and cook covered for 5-10 minutes. Add mushrooms and basil and cook uncovered an additional 2 minutes. Add the pasta and white balsamic vinegar to the sauce and lightly toss. Add salt and pepper to taste. Finish with olive oil if desired. Serve immediately.

Thank you to our sponsor, Arizona Complete Health, for this fresh and healthy recipe.

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