Pasta Olivo Recipe

Relive the culinary magic of 1989 with this vibrant Pasta Olivo recipe! A quick and easy pasta dish bursting with fresh vegetables, herbs, and a zesty olive garnish. Ready in under 20 minutes, it's the perfect weeknight meal for busy cooks.

Prep Time 10 mins
Cook Time 12 mins
Calories 430.9 kcal
Protein 22g
Rating 5.0 (1 Reviews)
Pasta Olivo 16

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pasta Olivo

  • 1 cup chopped broccoli florets
  • 1/2 cup chopped yellow bell pepper
  • 1 cup chopped zucchini
  • 2 cloves minced garlic
  • 1 (14.5 ounce) can diced tomatoes
  • 1/2 cup packed fresh parsley leaves
  • 1/4 cup packed fresh basil leaves
  • 1/2 cup vegetable broth
  • 1 pound pasta
  • 1/2 cup pitted black olives
  • cooking spray, as needed
  • 1/2 cup reserved pasta water

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How to Make Pasta Olivo

  1. Heat a large skillet over medium heat. Spray with cooking spray and sauté 1 cup chopped broccoli florets, 1 cup chopped zucchini, 1/2 cup chopped yellow bell pepper, and 2 cloves minced garlic for 5 minutes, or until vegetables are tender-crisp.
  2. Add 1 (14.5 ounce) can of diced tomatoes (undrained) and sauté for 2 more minutes.
  3. While the vegetables sauté, combine 1/2 cup packed fresh parsley leaves, 1/4 cup packed fresh basil leaves, and 1/2 cup vegetable broth in a blender. Blend until smooth.
  4. Cook 1 pound pasta according to package directions. Drain, reserving about 1/2 cup pasta water.
  5. Add the herb-broth mixture to the cooked pasta along with the sautéed vegetables. Toss to combine, adding a little reserved pasta water if needed to achieve desired consistency.
  6. Serve immediately, garnished with 1/2 cup pitted black olives.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

13g

Fat

3g

Carbs

30g