This vegetable-packed pasta meal, Pasta Fresca, takes less than fifteen minutes to prepare. This simple supper dish is healthy, airy, and satisfying.
A group of friends and I went out to dinner and drinks last month, and then we went to a comedy concert that included the legendary Trey Kennedy. He cracked me up! I was skeptical that a performer with a background in sketch humor could successfully transition into stand-up, but he absolutely killed it. You must give it to PG-rated comedians when they can make the whole crowd laugh without using a curse word.
We went to Noodles & Company once a week when Ben and I were first married. Pasta Fresca would be his choice, while Japanese pan noodles would be mine. Exactly as expected. Ever. I figured I’d make Ben’s favorite dish at home since we’re over our gluten-filled spaghetti takeout days.
Penne combined with a variety of fresh veggies—red onion, baby spinach, tomatoes, lots of garlic, a quick balsamic sauce, and whichever cheese you prefer—makes up Pasta Fresca.
It cooks in the time it takes to boil a box of noodles, did I mention that? This vegetarian spaghetti dish is not only tasty, but also healthy and a breeze to make.
Things Required
You can use any type of penne pasta you like—rotini, ziti, or rigatoni are all excellent options—but our favorite is Jovial gluten-free brown rice penne.
Onion, the red variety, adds both color and flavor.
This pasta dish is loaded with garlicky flavor thanks to the six cloves of fresh garlic. If you’re not a huge fan of garlic, feel free to cut back.
Tomatoes: A light pasta sauce can be made with chopped vine-ripened or Roma tomatoes. If cherry tomatoes are in season, cut them in half.
For more greens, I top this meal with a full 5-ounce clamshell of baby spinach. In order to prepare the spinach for sautéing, roughly chop the leaves if they are large.
A store-bought balsamic vinaigrette, which is actually a salad dressing, may be used as a tasty and quick spaghetti sauce. My preferred brand is listed below.
For the topping on your Pasta Fresca, Noodles & Company offers two options: crumbled feta cheese or shredded parmesan cheese. Feta is my favorite, although Ben always chooses parmesan. To make it vegan, you might use a cheese that is made from plants.
Tips for Increasing Protein Intake
Vegetarians and vegans both can enjoy this Pasta Fresca recipe just as described, with the addition of a plant-based cheese. So, if you’re looking for some plant-based protein, try this recipe with brown rice pasta, spinach, and tomatoes!
However, if you want to make the dish last a little longer, consider adding these protein options:
First, brown 1 pound of diced chicken breast in extra virgin olive oil until cooked through. Season with Italian seasoning, garlic powder, salt, and pepper. Then, sauté the red onions. Remove to a bowl and put aside. Put it in the third phase of cooking the pasta. You may also top it with baked chicken meatballs or chicken cooked in an air fryer!
For the shrimp, you may either roast 1 pound of shrimp or, if you prefer, cut 1 pound of jumbo shrimp into bite-sized pieces before sautéing the red onions.
Then, season and sauté the shrimp as you would the chicken breast option.
Pasta Fresca with roasted or air-fried salmon filets make a mouthwatering meal. Garlic powder, pepper, and salt are the only seasonings needed.
Italian Sausage: Brown 3/4 pound of spicy or sweet Italian sausage, put aside to drain, and then return to the saucepan with the red onions when they’re almost done sautéing.
Beans: I’m not usually a fan of carbs in meals (pasta and beans, for example), but if you don’t have this exact recipe, you can substitute drained and washed garbanzo beans or great northern beans for the pasta and sautée them together with the spinach mixture when you’re almost done cooking.
For a pasta dish that’s heavy on protein, try Banza or Tolerant, two varieties made from beans and lentils, respectively.
More vegetables! This spaghetti recipe could use some extra plant-based protein, so feel free to add some chopped zucchini, peas, asparagus, or mushrooms.
Are you all set to start cooking?
Pasta Fresca Recipe Instructions
Pasta should be cooked first.
To begin, boil a big pot of salted water and add a 12-oz box of penne pasta (or whatever form of pasta you choose). Cook the pasta until it reaches the al dente texture indicated on the bag. Set aside after draining. Remember to set aside the pasta pot; we’ll need it to mix everything together in the end.
Next, sauté the veggies
In a 12-inch or larger skillet set over medium heat, warm the extra virgin olive oil when the pasta is halfway cooked. Saute the sliced red onion for three to four minutes, or until they are crisp-tender, after which add the salt and pepper.
Be cautious not to let it burn as you sauté minced fresh garlic for 1-2 minutes, or until it starts to turn a light brown.
Toss chopped fresh tomatoes into the pan and cook for a minute or two, or until they start to soften. Toss in the tomato juices and use a spatula to lift any brown bits from the pan’s bottom.
Finally, sauté the young spinach for 1-2 minutes, or until it starts to wilt, using roughly chopped leaves if they are big. Now is the time when I like to use tongs to further muddle everything.
The spinach cooks down to a lovely crisp!
To avoid overcooking the spinach, take the skillet off the heat if the pasta is still cooking.
The third step is to mix the vinaigrette with the pasta and veggies.
Coat the cooked pasta with a light, aromatic sauce by returning it to the pot where it was cooked together with the spinach combination and Balsamic Vinaigrette. No project is too small for Ken’s Simple Vinaigrette Balsamic Vinegar!
After you’ve stirred everything to incorporate, reduce the heat to low and cook until the spinach is completely wilted.
In the fourth step, sprinkle cheese on top
Divide the pasta fresca among plates and garnish with feta or parmesan cheese. Although I like feta sauces due to their light and creamy texture, I can’t deny the irresistible flavor of a single sprinkle of nutty parmesan.
She just told you this spaghetti recipe was easy and took no time at all to prepare.
Tips for Storing and Reheating
If there are any leftovers, put them in a covered container and refrigerate until needed. Use the microwave to reheat. The pasta doesn’t grow too hard in the fridge or fall apart when reheated thanks to the veggies and balsamic vinaigrette; I generally dislike reheated gluten-free spaghetti.
Enjoy this gluten-free Pasta Fresca dish the way you like it; it’s easy, quick, and certain to put a smile on your face.
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