Pâtes au Soleil

Why You’ll Love This Recipe

This recipe is perfect for getting more vegetables into your meals without losing the indulgence of pasta. It’s quick, easy, and highly customizable, combining the sweetness of summer vegetables with a creamy, rich texture. Ideal for busy weeknights, it can also be elevated with cheese, spices, or cream for a more decadent version.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2.5 oz rigatoni pasta

• 1/4 yellow onion

• 1/2 carrot

• 1/4 bell pepper (any color)

• 1/4 zucchini

• 1/2 cup crushed tomatoes

• 2 tsp dried oregano

• 1/4 tsp garlic powder

• 1/2 tbsp olive oil

• Salt, pepper

Directions

1. Peel and dice the carrot into small cubes.

2. Wash and dice the zucchini.

3. Wash, core, and dice the bell pepper into small cubes.

4. Peel and finely slice the onion.

5. Heat olive oil in a skillet over medium heat. Add the vegetables, season with salt and pepper, and cook for 3–4 minutes covered. Stir in garlic and oregano, then cook for another 2–3 minutes.

6. Add the crushed tomatoes to the skillet, stir, and simmer for 5 minutes.

7. Meanwhile, cook the pasta in salted boiling water according to package instructions.

8. Transfer the cooked vegetables to a blender or use an immersion blender to make a smooth, creamy sauce. If needed, thin it with a bit of pasta cooking water.

9. Drain the pasta, toss it with the sauce, and serve immediately. Add grated Parmesan and a pinch of Espelette pepper if desired.

Servings and timing

• Servings: 1 person

• Prep time: 9 minutes

• Cook time: 15 minutes

• Total time: 24 minutes

• Calories: about 295 kcal per serving

Variations

• Add a splash of cream for an even creamier sauce.

• Mix in Parmesan, pecorino, or mozzarella cheese.

• Swap summer vegetables for seasonal ones like spinach, pumpkin, or mushrooms.

• Add fresh herbs like basil or parsley for extra freshness.

• Spice it up with paprika, chili flakes, or herbes de Provence.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet over low heat, adding a splash of water or cream to loosen the sauce. A microwave works too, but stir halfway through for even heating.

FAQs

Can I make the sauce ahead of time?

Yes, the sauce can be prepared up to 3 days in advance and stored in the fridge.

Do I have to blend the vegetables?

No, you can leave them chunky for a more rustic texture.

What kind of pasta works best?

Rigatoni is ideal, but penne, fusilli, or spaghetti also work well.

Can I add meat?

Yes, grilled chicken, ham, or bacon are great additions.

Is this recipe kid-friendly?

Absolutely, it’s a clever way to sneak in extra vegetables.

Can I use frozen vegetables?

Yes, just thaw and drain them well before cooking.

How do I make the sauce creamier?

Add cream, cream cheese, or even mascarpone for extra richness.

Can I replace oregano?

Yes, basil, thyme, or tarragon are great alternatives.

Can the sauce be frozen?

Yes, freeze it for up to 2 months and reheat gently before serving.

Can I make it vegan?

Yes, simply skip the Parmesan and replace it with nutritional yeast or vegan cheese.

Conclusion

Creamy pasta with summer vegetables is a simple, quick, and nutritious recipe that combines the comfort of pasta with the freshness of seasonal produce. It’s versatile, family-friendly, and perfect for both weeknight dinners and casual gatherings. Creamy, colorful, and full of flavor, it’s bound to become a staple in your kitchen.

Pâtes au Soleil

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A creamy pasta dish made with blended summer vegetables, rigatoni, and Mediterranean spices. Quick, customizable, and nutritious, this recipe combines comfort food with healthy vegetables for a balanced weeknight meal.

• Total Time: 24 minutes
• Yield: 1 serving

Ingredients

2.5 oz rigatoni pasta

1/4 yellow onion

1/2 carrot

1/4 bell pepper (any color)

1/4 zucchini

1/2 cup crushed tomatoes

2 tsp dried oregano

1/4 tsp garlic powder

1/2 tbsp olive oil

Salt

Pepper

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Instructions

1. Peel and dice the carrot into small cubes.
2. Wash and dice the zucchini.
3. Wash, core, and dice the bell pepper into small cubes.
4. Peel and finely slice the onion.
5. Heat olive oil in a skillet over medium heat. Add the vegetables, season with salt and pepper, and cook for 3–4 minutes covered.
6. Stir in garlic and oregano, then cook for another 2–3 minutes.
7. Add the crushed tomatoes to the skillet, stir, and simmer for 5 minutes.
8. Meanwhile, cook the pasta in salted boiling water according to package instructions.
9. Transfer the cooked vegetables to a blender or use an immersion blender to make a smooth, creamy sauce. If needed, thin it with a bit of pasta cooking water.
10. Drain the pasta, toss it with the sauce, and serve immediately. Optionally, top with Parmesan and a pinch of Espelette pepper.

Notes

• Add cream for a richer sauce.
• Mix in Parmesan, pecorino, or mozzarella for extra flavor.
• Swap vegetables with seasonal ones like pumpkin, mushrooms, or spinach.
• Add fresh herbs like basil or parsley for freshness.
• Spice it up with chili flakes, paprika, or herbes de Provence.
• Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheat gently with a splash of water or cream.

• Author: Monica
• Prep Time: 9 minutes
• Cook Time: 15 minutes
• Category: Pasta
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Nutrition

• Serving Size: 1 plate
• Calories: 295
• Sugar: 6 g
• Sodium: 420 mg
• Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 49 g
• Fiber: 5 g
• Protein: 9 g
• Cholesterol: 0 mg