Skip links and keyboard navigation

Fast Vegetable Pasta
  • 500g spaghetti or other pasta
  • 2 teaspoons vegetable oil
  • small onion, thinly sliced
  • 1 small carrot, thinly sliced
  • 1 celery stick, thinly sliced
  • ½ small capsicum, seeded and cut into small dice
  • 1 small zucchini, cut into small dice
  • 570g tomato based pasta sauce
  • ¼ cup grated Parmesan cheese
  1. Cook pasta according to packet directions and drain.
  2. Heat oil in a saucepan, add onion and cook until soft.
  3. Add other vegetables, stirring until well mixed.
  4. Lower heat, cover and cook for 5-7 minutes.
  5. Add pasta sauce to vegetables and heat through.
  6. Remove from heat and serve over pasta.
  7. Sprinkle with cheese and serve


  • Substitute other vegetables for those listed – use those you have in the refrigerator or freezer.

Storage Suggestions

Can be kept in refrigerator for up to 7 days. May be frozen for up to 3 months.

Equipment List

  • Chopping board
  • Large knife
  • Colander
  • Large saucepan
  • Grater



Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.

Nutrition Information

371g Quantity per serving Quantity per 100g
Energy 2707kJ 729kJ
Protein 22.7g 6.1g
Fat, total 8.1g 2.2g
— Saturated 2.5g 0.7g
Carbohydrate 115g 31g
— Sugars 9.3g 2.5g
Fibre 9.2g 2.5g
Sodium 456mg 123mg