Maryann Ridini Spencer
Dinner Recipes, Home Page Recents, Lunch Recipes, Pasta Recipes, Vegan Recipes, Vegetarian Recipes

Easy Veggie Pasta

Being part Italian, I grew up in a household where we enjoyed pasta—in a multitude of varieties—at least twice weekly.

As an author, screenplay writer, and lifestyle journalist, I’m always looking to create easy-to-make, delicious meals in minutes.

My Easy Veggie Pasta is made with a mix of raw veggies, cooked pasta, and herbs. You can make this dish in under 30 minutes. I make this dish with veggies like zucchini, artichoke, and others, but you can always get creative and add in your favorite raw veggies.  

Easy Veggie Pasta

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Ingredients Method Notes

Ingredients
  

  • 1.5 c. corkscrew pasta (cooked to package instructions)
  • 1/4 c. Kalamata olives (cut in half)
  • 1/4 c. pistachios, lightly salted
  • 1 can artichoke hearts (in water)
  • 1 can chickpeas, drained
  • 1 zucchini, diced small
  • 1.4 c. sundried tomatoes
  • 6 fresh basil leaves, chopped
  • 1 T. Italian Seasoning blend
  • 1/2 tsp. garlic salt
  • 1 T. garlic powder
  • 1/4 tsp. smoked paprika
  • 1/2 lemon, freshly squeezed
  • 1/2 c. Parmesan Romano Blend
  • 1.5 T. Lemon-infused olive oil

Method
 

  1. Add cooked pasta to a large bowl.
  2. Add in ingredients, seasonings, oil, and mix well.
  3. Serve cold or warm.

Notes

Note: This recipe can be prepared in advance, refrigerated, and served the same day or the following day.
©2026, SimplyDeliciousLiving.com/Ridini Entertainment Corporation
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