30-Minute Garlic Parmesan Veggie Penne Pasta
A colorful weeknight pasta featuring sauteed red peppers, mushrooms, and baby spinach tossed with al dente penne in garlic-infused olive oil. The dish balances earthy mushrooms with sweet peppers and peppery spinach, finished with nutty Parmesan cheese. Perfect for busy families seeking a quick vegetarian meal that delivers restaurant-quality flavors in under 30 minutes. The reserved pasta water helps create a silky coating that binds all ingredients together.
Ingredients
- 3 cups penne pasta, uncooked
- 3 tablespoons olive oil, divided
- 1 large red pepper, cut into thin strips
- ½ cup red onion, chopped
- 3 cloves garlic, minced
- 2 cups baby spinach leaves, packed
- 8 ounces mushrooms, sliced
- ½ teaspoon garlic salt
- 1 teaspoon dried Italian seasoning
- ¼ cup Parmesan cheese, shredded
- ¼ teaspoon crushed red pepper(optional)
- kosher salt, to taste
- black pepper, to taste
Instructions
- 1
Cook pasta according to package directions until al dente, reserving some starchy pasta water before draining
- 2
Cook red pepper, onion, and minced garlic in 1 tablespoon olive oil in large skillet over medium heat for 3-5 minutes until crisp-tender
- 3
Add spinach and mushrooms to skillet and cook until spinach wilts, about 2-3 minutes
- 4
Drain pasta without rinsing
- 5
Add cooked pasta, remaining 2 tablespoons olive oil, garlic salt, and Italian seasoning to skillet and heat through
- 6
Toss to combine, adding pasta water and extra olive oil as needed
- 7
Sprinkle with cheese and toss to coat
- 8
Season with kosher salt and black pepper to taste
- 9
Serve with additional cheese and crushed red pepper if desired
Tips
Save pasta water before draining - the starch helps create a silky sauce that coats the vegetables and pasta perfectly.
Don't rinse the pasta after cooking to maintain the surface starch that helps the oil and cheese adhere.
Add vegetables in stages so peppers stay crisp-tender while spinach wilts just enough to keep its bright color.
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Can prep vegetables up to 1 day ahead and store covered in refrigerator
Serve immediately while hot with additional Parmesan and red pepper flakes on the side
Common Mistakes
Don't skip reserving pasta water - you'll need it to achieve proper sauce consistency
Avoid overcooking spinach to prevent it from becoming mushy and losing its vibrant color
Substitutions
FAQ
Can I use frozen vegetables instead of fresh?
Yes, but thaw and drain frozen spinach thoroughly first. Fresh peppers and mushrooms work better than frozen for texture.
How long will leftovers keep in the refrigerator?
Store covered in refrigerator for up to 3 days. Reheat gently with a splash of water or olive oil to restore moisture.
Can I make this vegan?
Absolutely - simply omit the Parmesan cheese or substitute with nutritional yeast for a cheesy flavor without dairy.