This Vegetarian Spring Veggie Pasta is the kind of quick dinner that feels bright, fresh, and satisfying without a ton of effort. Spinach penne gets tossed with sautéed onion and garlic, juicy tomatoes, and warm spaghetti sauce, then finished with baby spinach, tangy feta, and crunchy toasted almonds for the perfect texture combo. It’s ready in about 30 minutes, super family-friendly, and easy to customize with whatever veggies you have on hand. Whether you need a simple meatless Monday meal or an easy pasta night win, this is one of those vegetarian pasta recipes you’ll keep coming back to!
table of contents
Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients List
- 1 lb spinach penne pasta
- ⅔ cup sliced almonds
- 2 tbsp olive oil, divided
- 3 plum tomatoes, diced
- 1 yellow onion, finely diced
- 1 clove garlic, minced
- 1 (16 oz) jar spaghetti sauce
- 1 cup baby spinach, washed & chopped
- 1 cup feta cheese, crumbled
- 2 tsp freshly ground black pepper
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large pot (for pasta)
- Colander/strainer
- Large skillet
- Small skillet (for toasting almonds)
- Cutting board
- Sharp knife
- Measuring cups & spoons
- Wooden spoon or spatula
Step-by-Step Beginner-Friendly Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain. 🍝
- Toast the almonds: In a small skillet, heat 1 tbsp olive oil. Add almonds and toast 1–2 minutes until lightly golden and fragrant. Remove from heat. 😊
- Sauté onion + garlic: In a large skillet, heat remaining 1 tbsp olive oil over medium heat. Add onion and cook 3–4 minutes until soft. Add garlic and cook 30 seconds until fragrant.
- Add tomatoes: Stir in diced tomatoes and cook 2–3 minutes until slightly softened.
- Warm the sauce: Pour in spaghetti sauce and stir. Let it bubble gently 2–3 minutes.
- Add spinach: Turn off heat and stir in chopped baby spinach just until lightly wilted (or keep it fresher if you prefer). 🌿
- Finish + serve: Add black pepper. Toss with cooked pasta. Top with feta and toasted almonds. ✨
Pro Tips
- Make it extra springy: Add peas, asparagus tips, or zucchini ribbons.
- No feta? Try goat cheese, shredded mozzarella, or parmesan.
- Meal prep: Store in the fridge up to 3 days. Add almonds right before serving to keep them crunchy.
- Protein boost: Add chickpeas or white beans.
Nutrition Table
(Estimated per serving — the original recipe didn’t include full nutrition. Using the standard Pinterest table format.)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 plate | 520 | 18g | 68g | 20g | 7g | 10g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Vegetarian Spring Veggie Pasta
Ingredients
Equipment
Method
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- Toast almonds in a small skillet with 1 tbsp olive oil for 1–2 minutes until golden. Set aside.
- In a large skillet, heat remaining 1 tbsp olive oil. Sauté onion 3–4 minutes until soft. Add garlic and cook 30 seconds.
- Add diced tomatoes and cook 2–3 minutes until softened.
- Stir in spaghetti sauce and heat until gently bubbling, about 2–3 minutes.
- Turn off heat and stir in baby spinach until lightly wilted.
- Season with black pepper. Toss with pasta and serve topped with feta and toasted almonds.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Conclusion
This Vegetarian Spring Veggie Pasta is fast, fresh, and satisfying—finished with feta and toasted almonds for a simple dinner that feels special.