Pasta with Vegetables and Pine Nuts

Pasta with Vegetables and Pine Nuts

Pasta with Vegetables and Pine Nuts

Pasta with Vegetables and Pine Nuts

This is a lovely light dinner full of colorful vegetables that takes only about a half hour or less to make.


  • 1 pound penne pasta, cooked and drained
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 large carrot, sliced (1/4 inch)
  • 1 cup cauliflower florets
  • 1 cup broccoli florets
  • 1 cup chopped kale
  • 1/2 cup pine nuts, toasted
  • 2 teaspoons dried basil or 2 tablespoons minced fresh
  • 2 tablespoons olive oil
  • Sea salt and black pepper to taste


  1. While pasta is cooking, place 1 tablespoon olive oil in large skillet with garlic, carrot, cauliflower, broccoli, and kale. Stir gently and cover pan. Steam 10 to 15 minutes, or until vegetables are just tender. Add a little water if necessary to prevent vegetables from scorching.
  2. Drain pasta and place in large bowl. Add cooked vegetables, pine nuts, basil, 2 tablespoons olive oil, sea salt and pepper. Toss gently. Serve with grated vegan Parmesan cheese if desired.
  3. Makes 8 servings


You can use any combination of vegetables for this or even just two or three, as long as you use a total of 4 cups vegetables.

Recipes from The Vegetarian Mother's Cookbook copyright © 2005 by Cathe Olson.

Cathe Olson

Author: Cathe Olson

Cathe Olson is the author of the new nondairy ice cream cookbook: Lick It! Cream Dreamy Vegan Ice Cream Your Mouth Will Love, as well as Simply Natural Baby Food and The Vegetarian Mother’s Cookbook. Visit Cathe’s blog at

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