Spring Vegetable Pasta

Spring Vegetable Pasta

Vegetarian penne pasta with a fresh mixture of vegetables, olives and herbs - yum!


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Serves: 4 person(s) Change

Preparation Time: 10 mins
Cooking Time: 14 mins

High-Fiber Recipe High-Calcium Recipe Quick And Easy Recipe Dairy-Free Recipe


  • 13 oz dry penne pasta (preferably whole wheat)
  • 2 Tbsp extra light olive oil
  • 2 cloves garlic, crushed
  • 1 zucchini, sliced diagonally
  • 2 bunches asparagus, sliced diagonally
  • 3 small yellow bell pepper, sliced lengthwise
  • 1 cup cooked, shelled fava beans (or lima beans)
  • 1/2 cup green olives, pitted and sliced
  • 1/2 cup Italian parsley leaves


Cook pasta according to package directions. Drain and keep hot.

While pasta is cooking, heat oil in a wok or frying pan. Add garlic and zucchini. Stir-fry for 2 minutes. Add asparagus, bell pepper and beans. Stir-fry for another 2 minutes.

Combine vegetables with hot pasta. Serve in four bowls, each topped with olives and parsley.

Thanks to Fresh Finesse

Nutritional Info (per serving)

CALORIES 498 cals
Kilojoules 2,082 kJ
Fat 11.0 g
Saturated Fat 1.3 g
Cholesterol 0 mg
Sodium 401 mg
Carbohydrates 86.4 g
Fiber 12.4 g
Total Sugars 6.5 g
Protein 19.4 g
Calcium 92.0 mg
Note: A dash indicates no data is available.