15 Minute Veggie Pasta

15 Minute Veggie Pasta

15 Minute Veggie Pasta

THIS RECIPE IS UPDATED AND SIMPLIFIED, using mostly the same ingredients but now it's much easier and faster to make. A timer is helpful and be sure to keep the water boiling the whole time. - Jenny Jones

Prep Time: 3 minutes

Cook Time: 12 minutes

Total Time: 15 minutes

Makes: 2 servings

15 Minute Veggie Pasta


  • 1 Tablespoon olive oil
  • 1 clove of garlic, crushed
  • 4 ounces pasta
  • 1 cup + 2 Tablespoons water

  • 2 cups broccoli florets
  • 2 cups fresh baby spinach (1 1/2 ounces)
  • 3 Tablespoons parmesan cheese
  • 1/4 teaspoon salt + pepper to taste


  1. Sauté garlic in oil in a saucepan on medium-high for one minute until golden.
  2. Add pasta and water. Bring to a boil. Cover, reduce heat and cook.
  3. Three minutes before pasta is done, toss the broccoli on top and quickly close the lid.
  4. One minute before pasta is done, stir in spinach. Cook for another minute.
  5. Remove from heat and stir in parmesan cheese, salt & pepper.

Note: For a creamier pasta, whisk together 1/2 cup water with 2 tsp. flour and stir in just before the spinach.

Sill want the old recipe? Click here.

13 Comments on "15 Minute Veggie Pasta"

  1. Daphne

    We love this one! We sometimes skip the parm and just shake a lot of red pepper flakes over it! Sort of a riff on broccoli fra diavolo. Thanks for the great recipe! Studies have shown that spinach neutralized cancer cells and kept them from multiplying more than any other leafy green, but they are all healthy! Let’s all eat more greens!

  2. Barb A

    Sounds yummy, Jenny!

  3. LyndaMarie

    Just made the vegi pasta. Amazing Jenny! Thanks so much. So easy and fragrant! I ended up measuring about a cup of dried pasta. Even used it all. So good. Will be making this often! This is one healthy tasty dish. ??

    • Jenny

      Five ounces is actually about 2 1/2 cups of farfalle. Mine is a 1-pound box of farfalle (De Cecco brand) and it says on the box that it contains eight 1-cup servings. That means that 1 pound, which is 16 ounces = 8 cups. I did the math and 2 ounces = 1 cup. So 5 ounces would be 2 1/2 cups. I’m glad it turned out for you anyway – less pasta means more veggies!

  4. LyndaMarie

    Hi Jenny,
    I’m a little stuck … Making the vegetable pasta. How much is 5 oz of the farfalle pasta? (I don’t know how to measure this!). I know it’s a bit over half a cup of dried pasta, so … would it be accurate enough to use that much?
    I feel a little stupid, don’t usually struggle with measurements. Thank you again for your presence on the web!

  5. Nancy

    Hi Jenny,
    First I must say I’m enjoying your recipes. I love to cook and bake.
    What vegetable would be a good to replace the broccoli? My husband will not eat broccoli. Oh, by the way your cinnamon rolls are yummy !
    Thank You.

    • Jenny

      To replace the broccoli (assuming broccoli rabe and broccolini are out) you could try green beans, Swiss chard, thinly slice Brussels sprouts, or dino kale. And I’m glad you like my cinnamon rolls. My cinnamon-raisin bread is coming soon!

      • Nancy

        Thank you. I look forward to your cinnamon raisin bread.

  6. Stanley

    I just made your pasta dish and even my grandson had 2nds.

  7. Kerren Rhea

    So good!!!!!

  8. Gary J Collins

    I love this!!!!!!!!!!!!!

  9. Rhonda

    I just made your vegetable pasta today, Jenny and Omg! It was delicious 😉 🙂

  10. Tracie F.

    Omg it was great. I also added some red crushed peppers to.

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