Pasta
$0.71per plate
Prep
10 min
Pasta · Vegetarian Pasta
Vegetarian Pasta with Veg
Leaving the meat out is the fastest way to cut a dinner's cost, and a good vegetable pasta does not miss it. Zucchini and bell pepper cook down into a light tomato sauce that clings to the pasta, and a handful of parmesan at the end brings the savory depth. It is a full, colorful dinner for four at just over a dollar a plate, and a great way to use up produce that is on its way out. One meatless night a week saves real money.
$1.14per plate
Estimated recipe total
$4.56 · serves 4
Cook
15 min
Total
25 min
Serves
4
1 How to make it
1
Boil the pasta
Cook the pasta in salted water to the package time and save a cup of the starchy water before draining.
2
Soften the vegetables
While the pasta cooks, saute the onion, zucchini, and bell pepper in the olive oil until soft and lightly browned, about 7 minutes. Stir in the garlic for the last 30 seconds.
3
Simmer the sauce
Add the diced tomatoes and dried herbs with a pinch of salt and simmer 5 minutes so the flavors come together and the sauce thickens slightly.
4
Toss and finish
Add the drained pasta with a splash of the pasta water and toss so the sauce coats every piece. Off the heat, stir in the parmesan and serve.
2 Cheaper ingredient swaps
- Any vegetables you have. Mushrooms, spinach, broccoli, or eggplant all work. This is a great recipe for using up produce before it goes bad.
- Frozen vegetables. A bag of frozen mixed vegetables is cheaper than fresh and works fine; add it straight to the pan.
- Add a can of beans. A drained can of white or chickpeas adds protein and makes it more filling for a little more.
- No parmesan. Skip the cheese to keep it vegan and even cheaper; a drizzle of olive oil at the end adds richness.
3 Budget tips
- Skipping meat is the single biggest way to cut a dinner's cost, and a good vegetable pasta does not feel like it is missing anything.
- Use this recipe to rescue produce that is starting to wilt; almost any vegetable works in the sauce.
- A box of pasta and a can of tomatoes are pantry cheap, so the vegetables are the only real cost.
- Buy parmesan as a wedge and grate it yourself; it is cheaper per ounce and lasts for many dinners.
4 Storage, freezing & reheating
Fridge
Refrigerate leftovers in an airtight container for up to 4 days. It reheats especially well and makes a good lunch.
Freezer
Freeze cooled portions for up to 2 months. The tomato and vegetable sauce freezes cleanly, though the pasta turns a little softer once thawed.
Reheating
Reheat in a pan with a splash of water, or microwave with a spoon of water to loosen the sauce.
5 Nutrition (per serving)
Calories
340
Protein
12g
Fat
10g
Carbs
52g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
What vegetables work best in pasta?
Quick-cooking ones like zucchini, bell pepper, mushrooms, and spinach are ideal because they soften in the time the sauce simmers. Heartier vegetables like broccoli just need a couple extra minutes.
How do I make vegetarian pasta more filling?
Stir in a drained can of beans or chickpeas for protein, or add extra parmesan. A splash of the starchy pasta water also makes the sauce cling so every bite feels richer.
Can I make this vegan?
Yes. Leave out the parmesan and finish with a drizzle of olive oil. The vegetables and tomato sauce carry plenty of flavor on their own.
How does a meatless pasta come to $1.14 a plate?
The whole dish is about $4.56 for four servings. Skipping the meat is the saving; the vegetables and a can of tomatoes are the only real costs.
Helpful Tools for This Recipe
As an Amazon Associate, Budget Plates may earn from qualifying purchases.
- 12-inch nonstick skillet. A wide nonstick skillet browns ground meat, fries rice, and builds a one-pan sauce with less oil and easier cleanup. Best for everyday stovetop dinners like skillet meals, fried rice, pasta sauces, and patties.
- Cast iron skillet. Cast iron holds heat for a deep sear and moves from stovetop to oven, and it lasts for decades with basic care. Best for searing chops and chicken, and recipes that start on the stove and finish in the oven.
- Chef's knife. One sharp chef's knife handles almost all the chopping, from onions to chicken, and replaces a drawer of gadgets. Best for all-purpose prep in essentially every recipe on the site.
- Cutting board. A large, stable cutting board makes prep faster and safer, which matters when you cook most nights. Best for everyday chopping of onion, garlic, and vegetables across nearly every recipe.
Cook next
All recipes Related recipes
From other tables
All recipes 
