This pasta recipe has been a cherished staple in our household ever since Eric and I started dating. As we enjoy vegetarian meals a few nights a week, this dish has become one of our all-time favorite vegetarian recipes to cook. While making this recipe, I sometimes add a Lucky Iron Fish or Leaf to incorporate some extra iron into our meals. However, please note that it is entirely optional and not necessary for this recipe.

If you choose to use the Lucky Iron Fish, I have found that the acidity of the tomato sauce is sufficient, and there is no need to add lemon or any other acidic ingredient. It’s a simple way to ensure we’re getting a boost of iron without compromising on flavor.

Although we’re not big fans of leftovers, this dish is an exception. We both thoroughly enjoy eating it the next day, and it also makes for a convenient and nutritious dinner option when our schedules are tight. Plus, you can easily reheat the pasta by placing it in a large pan with about 1/4 cup of water, covering it with a lid, and allowing it to warm through. This method prevents the pasta from breaking when stirred.

While you can use any type of pasta you prefer, I personally love using fusilli pasta for this recipe. It captures the sauce beautifully and adds a delightful texture to the dish. Additionally, if you’re a vegetable lover like me, I highly recommend adding sliced zucchini to this recipe for some extra goodness. However, be aware that my brother-in-law isn’t a fan of its texture and chooses to eat around it. So, it’s entirely up to your personal preference.

I genuinely hope your family enjoys this recipe as much as mine does. Don’t forget to tag @roxiecappell in your posts so that I can see your creations and join in the culinary joy. I’d also love to hear if you decided to add zucchini to your pasta! Happy cooking!

Loaded Vegetable Pasta

Servings: 6

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

• ▢ 1 onion diced
• ▢ 1 orange pepper diced
• ▢ 1 cup mushrooms sliced
• ▢ 1 small head of broccoli cut into florets
• ▢ 1.5 jars of pasta sauce
• ▢ 1 box of pasta
• ▢ 1 bunch of spinach
• ▢ Avocado oil for sautéing
• ▢ Salt & pepper to taste

Instructions:

• Heat some avocado oil in a large skillet or pan over medium heat. Add the diced onion, orange pepper, and sliced mushrooms. Sauté until the onions are almost translucent and the vegetables are slightly softened.
• Add the broccoli florets without the stems to the skillet and continue stirring until the onions are fully translucent.
• Season the vegetables with salt and pour in 1.5 jars of pasta sauce. Stir everything together and bring the sauce to a simmer.
• Add the spinach to the skillet and stir until it wilts. Cover the skillet with a lid and let it simmer for a few minutes to allow the flavors to meld together.
• Reduce the heat to low and let the sauce simmer for an additional 10 minutes. If using Lucky Iron Leaf or fish, carefully add to the sauce and let it simmer for 10 minutes and then remove.
• Meanwhile, cook the pasta according to the package instructions until al dente.
• If desired, add a little pasta water to the sauce to adjust the consistency and enhance the flavors.
• Drain the cooked pasta and add it to the skillet with the sauce. Stir everything together to ensure the pasta is well-coated.
• Serve the pasta and sauce mixture in bowls or plates. Enjoy your flavorful and nutritious pasta dish!