Garlic and Olive Oil Pasta with Veggies Recipe

Name: Garlic and Olive Oil Pasta with Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Olive Oil, Plus 1-1/2 Tablespoons For Veggies; 2 whole Red Bell Peppers, Sliced; 2 whole Tomatoes, Roughly Chopped; 2 ears Corn, Corn Cut Off From Cob; 1 cup Sweet Onion, Diced; 6 ounces, weight Jalapeno Chicken Sausage, Sliced (optional); 14 ounces, weight Whole Grain Penne; 5 cloves Garlic, Minced; 1 Tablespoon Crushed Red Pepper Flakes; 2 teaspoons Salt; 5 cups Baby Spinach; Parmesan Cheese, To Serve (optional)

Servings: persons

1/2 cups Olive Oil, Plus 1-1/2 Tablespoons For Veggies
2 whole Red Bell Peppers, Sliced
2 whole Tomatoes, Roughly Chopped
2 ears Corn, Corn Cut Off From Cob
1 cup Sweet Onion, Diced
6 ounces, weight Jalapeno Chicken Sausage, Sliced (optional)
14 ounces, weight Whole Grain Penne
5 cloves Garlic, Minced
1 Tablespoon Crushed Red Pepper Flakes
2 teaspoons Salt
5 cups Baby Spinach
Parmesan Cheese, To Serve (optional)

1
In a large high-sided skillet, heat 1-1/2 tablespoons of olive oil over medium high heat.
2
Add red peppers, tomatoes, corn and onion and cook for about 5 minutes, stirring occasionally.
3
Add sausage and reduce heat to medium, cover pan and cook for approximately 7 to 10 more minutes, until veggies become tender.
4
Remove veggies from pan, set aside in a bowl and cover (I used the same bowl I was using to serve to dirty fewer dishes).
5
Cook penne according to package directions.
6
Meanwhile, using same high-sided skillet that veggies were cooked in, heat 1/2 cup olive oil over medium low heat.
7
After 3 minutes, add garlic, red pepper flakes and salt.
8
Stir sauce occasionally, and cook for about 5 to 8 more minutes.
9
Add cooked pasta to bowl with veggies, and then mix in garlic and olive oil sauce.
10
Mix in baby spinach, it will shrink down once you stir it into the warm pasta.
11
If desired, top with Parmesan cheese when serving.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cups Olive Oil, Plus 1-1/2 Tablespoons For Veggies, 2 whole Red Bell Peppers, Sliced, 2 whole Tomatoes, Roughly Chopped, 2 ears Corn, Corn Cut Off From Cob, and more.

Yes, Garlic and Olive Oil Pasta with Veggies falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garlic and Olive Oil Pasta with Veggies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions