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Pasta with Fresh Vegetables Recipe

Pasta with Fresh Vegetables Recipe photo by Taste of Home

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Looking for a recipe with summer flavor? This delicious pasta dish is so easy to prepare and a great way to use up your garden-fresh veggies. It’s also hearty and nutritious but still lower in fat and calories! Laurie Couture - Swanton, VT

This recipe is:

Healthy

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Pasta with Fresh Vegetables Recipe

Prep: 15 min. Cook: 20 min.

Yield: 6 Servings

15 20 35

Ingredients

8 ounces uncooked penne pasta
1 cup sliced fresh carrots
1 tablespoon olive oil
1/2 teaspoon minced garlic
1 cup fresh broccoli florets
1 cup sliced yellow summer squash
1 cup chopped green pepper
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups chopped fresh plum tomatoes
5 teaspoons grated Parmesan cheese

Directions

Cook pasta according to package directions; drain.
Meanwhile, in a large nonstick skillet, saute the carrots in oil until crisp-tender. Add the garlic; cook for 1-2 minutes or until garlic is tender. Stir in the tomatoes, broccoli, squash, green pepper and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender.
Stir in pasta; sprinkle with cheese. Yield: 6 servings.

Nutritional Facts 1-1/4 cups equals 205 calories, 4 g fat (1 g saturated fat), 1 mg cholesterol, 244 mg sodium, 37 g carbohydrate, 4 g fiber, 7 g protein.

Originally published as Pasta with Fresh Vegetables in Healthy Cooking June/July 2009, p55

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Pasta with Fresh Vegetables

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Reviewed on Jul. 06, 2010 by Summy

This was so delicious! I left out the green pepper, and simmered the ingredients for only a few minutes since we like our veggies crisp-tender. I used fresh herbs from my very first herb garden, and it was so good! I also omitted the parmesan cheese, and used about 1/4 of the noodles because the veggies were so good on their own.

Reviewed on Jul. 09, 2009 by 5493

This is a wonderful dish! My kids loved it. I would add more oregano next time. Leftovers are good cold as a salad.