Pasta with Fresh Vegetables Recipe
Pasta with Fresh Vegetables Recipe photo by Taste of Home

Pasta with Fresh Vegetables Recipe

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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
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 6 servings

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

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.

Directions

  1. Cook pasta according to package directions; drain.
  2. 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.
  3. Stir in pasta; sprinkle with cheese. Yield: 6 servings.
Originally published as Pasta with Fresh Vegetables in Healthy Cooking June/July 2009, p55

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.

Reviews for Pasta with Fresh Vegetables

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
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MY REVIEW
Reviewed Aug. 3, 2014

"This was a really good recipe everyoine loved it.Parboiled the tomatoes to remove skins."

MY REVIEW
Reviewed Jul. 6, 2010

"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."

MY REVIEW
Reviewed Jul. 9, 2009

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

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