Simple Veggie Pasta

Veggie Pasta

This pasta speaks Spring.

It’s light, packed with veggies, and topped with fresh basil.  Plus, its quick to make for those busy nights.

Veggie Pasta

I’m a lover of pasta: it’s tasty and full of yummy carbs.

This pasta was created after trying out the Banza Chickpea Spaghetti noodles I bought from the store. The brand of pasta caught my attention because it had 25 grams of protein; which is almost twice as much as the average spaghetti. These noodles are vegan and gluten-free and made with chickpea flour, and they taste actually like pasta should.

When making the pasta, I wasn’t in the mood for a thick sauce, so I sautéed some veggies and topped it with fresh lemon juice and basil. I was so yummy and knew I had to share the recipe here for you to try, and I hope you all love it too!

Until next time friends, Namaste. 

Veggie Pasta

If you try this recipe, share feedback on what you think! Leave a comment below and rate it, and don’t forget to tag a photo and tag #eatlovenamaste on Instagram! 🙂

Veggie Pasta
5 from 1 vote

Simple Veggie Pasta

This Simple Veggie Pasta is light, packed with veggies and topped with fresh basil.  Plus, its quick to make for those busy nights. 

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Calories 556 kcal
Author Eat. Love. Namaste


  • 2 tbsp olive oil
  • 1 zucchini sliced
  • 1 cup baby broccoli, or broccolini
  • 2 garlic cloves minced
  • 1 shallot chopped
  • 1 cup cherry tomatoes
  • pinch of black pepper and salt plus more to taste
  • Juice of 1 lemon
  • 1/4 cup basil chopped

To Serve


  1. Bring a large pot of water to a boil (for cooking the pasta) and add 1 Tbsp olive oil and a generous pinch of salt. Cook pasta according to package instructions.

  2. Heat a large rimmed skillet over medium heat. Once hot, add oil, onion, zucchini, red tomatoes, and broccoli. Sautée for 5 minutes, and then add garlic and seasoning: pinch of black pepper and salt. Stir and sauté for 5 -7 minutes, or until veggies are tender and tomatoes are bursting.

  3. Once pasta is cooked, add ¼ cup of the pasta water to the veggies, and the juice of 1 lemon. Drain the pasta and add directly to the veggies and toss to combine. Season with additional black pepper, salt, red chili flakes, and fresh chopped basil.

  4. Serve immediately and top with extra lemon juice for acidity, red chili flakes for heat, and vegan parmesan cheese (optional) for extra flavor

Recipe Notes

Best when fresh, though leftovers will keep in the refrigerator for 2 days.

Nutrition Facts
Simple Veggie Pasta
Amount Per Serving (2 oz)
Calories 556 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 4g25%
Sodium 126mg5%
Potassium 1207mg34%
Carbohydrates 56g19%
Fiber 6g25%
Sugar 17g19%
Protein 21g42%
Vitamin A 2005IU40%
Vitamin C 155.2mg188%
Calcium 112mg11%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.