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Pasta with Fresh Vegetables

 Pasta with Fresh Vegetables
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
6 ServingsPrep: 15 min. Cook: 20 min.

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.

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Pasta with Fresh Vegetables (continued)

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.