Pasta is one of the best foods to enjoy in the fall. It is warm and easy to prepare. A go-to for me is Pasta with olive oil and vegetables. It is so quick and easy to throw together! It is definitely an easy vegetarian pasta recipe. You certainly could add some grilled chicken in the pasta or on the side if you are a meat eater.

Pasta is a great way to use those beautiful fall vegetables and feed your family on busy nights.

Growing up I HATED spaghetti sauce. My mom would usually buy jarred sauce from the store and doctor it up at home (usually that meant adding mushrooms, lots and lots of mushrooms, yuck! Just for the record I am still not a huge fan of mushrooms and I have to hide them in my food)

Anyway, I digressed … So whenever we had spaghetti I would make something similar to this simple pasta recipe with olive oil, below.

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It’s important to remember you can skip the traditional tomato sauce pasta. Just start with some simple spaghetti noodles that have been cooked and tossed with a light olive oil dressing.

You can mix in some of your favorite fall vegetables such as greens like spinach or kale, add some chopped pieces of cooked pumpkin or butternut squash. Add whatever seasoning sounds good to you that night. Easy peasy, lemon squeezy!

This pasta with olive oil and vegetables makes a great light dinner that is perfect for the fall season.

Simple Pasta with Olive Oil and Vegetables

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1 lb. whole wheat spaghetti
4 cups butternut squash (I buy it already chopped and frozen) – leftover roasted veg like broccoli is great here too!
2 cups spinach (you can also buy bagged spinach in the freezer section)
½ cup to 1 cup chopped walnuts (or nuts of your choice)
2-4 Tbsp flavored olive oil (divided) – my favorite is roasted garlic grapeseed oil – but you can use plain oil also.
1 – 2 Tbsp seasonings of your choice, I often use Mrs. Dash or Omega Zest Seasoning
salt and pepper to taste
parmesan as an optional topping


Cook spaghetti according to package directions. I actually cook mine for one minute less than it calls for because I like mine a little more al dente. Reserve about a cup of pasta water before you drain it.

While the pasta is cooking heat a pan over medium heat and add 1 Tbsp oil and saute your squash, spinach and nuts until heated thru, about 5 minutes. If you don’t use flavored oil you could throw in a clove or two of minced garlic and that would be very tasty.

Drain your spaghetti and toss with the sauteed veggies, add your reserved pasta water and add an additional tablespoon or two of oil (you can also use butter instead, which adds a nice flavor). Serve and top with parmesan.


This really makes an amazingly quick and easy weeknight dinner. A go-to easy pasta recipe. It is a lifesaver when life gets in the way and I don’t get my meal prep done for the week. This really is such a nice simple pasta recipe with olive oil.


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A pasta dish seasoned with olive oil and vegetables