Pasta with Fresh Vegetables Recipe
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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


  • 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 cup: 205 calories, 4g fat (1g saturated fat), 1mg cholesterol, 244mg sodium, 37g carbohydrate (6g sugars, 4g fiber), 7g protein .


  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

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jymcfox 250204
Reviewed Jul. 8, 2016

"Same question as a previous reviewer. How are the veggie supposed to boil? I don't se any liquids mentioned except for 1 tablespoon of olive oil."

cf1323 248924
Reviewed Jun. 1, 2016

"I don't understand what is supposed to boil? There is no liquid in this recipe. Can someone please help?"

SuzanneValerie 221301
Reviewed Feb. 24, 2015

"This is a very quick recipe and you can really use whatever veggies that you like. I omitted the tomatoes all together since my boys do not like them. It's a very colourful and tasty dish and I will be making this again."

kendya 168850
Reviewed Aug. 3, 2014

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

Summy 168848
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."

5493 167665
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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