By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 6
279 cal · 35 min
Fresh Vegetable Pasta
Recipe GLPRb1bfcb8efb51d5
A light and refreshing pasta dish loaded with fresh vegetables, garlic, and basil. Cherry tomatoes and bell peppers are combined with aromatic herbs and olive oil, then tossed with cooked pasta and finished with Parmesan cheese. This simple preparation celebrates fresh flavors and takes about 35 minutes from start to table.
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Ingredients
12 cherry tomatoes, halved
1 tablespoon minced garlic
1/2 medium onion, finely chopped
1/2 green bell pepper, finely chopped
3 tablespoons fresh basil, chopped
1/2 teaspoon dried oregano
1 tablespoon olive oil
Salt and black pepper to taste
6 cups cooked pasta
6 tablespoons grated Parmesan cheese
Directions
Thoroughly wash your hands with warm soap and water before beginning food preparation.
Prepare the vegetables: halve the cherry tomatoes, mince the garlic, finely chop the onion and green bell pepper, and chop the fresh basil.
In a large mixing bowl, combine the halved cherry tomatoes, minced garlic, chopped onion, green bell pepper, fresh basil, dried oregano, and olive oil.
Season the vegetable mixture to taste with salt and black pepper, then stir well to combine all ingredients.
Allow the vegetable mixture to rest at room temperature for approximately 20 minutes so the flavors meld together.
Cook the pasta according to package directions until al dente, then drain and add to the vegetable mixture.
Gently toss the pasta with the vegetables until evenly coated, then divide among serving plates.
Top each portion with 1 tablespoon of grated Parmesan cheese and serve immediately.
Comments
This is a genuinely accessible recipe for Charlotte shoppers—every ingredient is stocked year-round at Harris Teeter, Food Lion, Kroger, or Walmart, with no specialty stops required. At roughly $1.50 to $2.00 per serving, it's a solid weeknight value, though the cost climbs if you buy premium imported parmesan instead of domestic. The stated 35 minutes is honest if you're already comfortable with knife work; a home cook will need 45 minutes accounting for chopping the vegetables and building the sauce. It's a low-fuss one-pot dish that doesn't demand constant attention, reheats adequately the next day, and feeds a family cleanly—a straightforward seasonal dish that works just as well in summer when cherry tomatoes peak as in winter when they're shipped in.
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