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Pasta with Fresh Vegetables

Looking for a recipe with summer flavor? This delicious vegetable 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, Vermont
  • 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
  • Grated Parmesan cheese


  • Cook pasta according to package directions; drain.
  • Meanwhile, in a large nonstick skillet, saute carrots in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broccoli, squash, green pepper and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 8-10 minutes.
  • Stir in pasta; sprinkle with cheese.
Nutrition Facts
1-1/4 cups: 205 calories, 4g fat (1g saturated fat), 1mg cholesterol, 244mg sodium, 37g carbohydrate (6g sugars, 4g fiber), 7g protein.
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Average Rating:
  • Colleen
    May 24, 2019

    I adjusted the ingredients by using chicken tortellini and leaving the salt and pepper to each individual. Other than that. It was very satisfying.

  • Marilyn
    Jul 24, 2018

    I almost(!) followed the recipe exactly. This is a very flexible recipe which can easily be adjusted for individual tastes and preferences. I had no tomatoes, so left them out. I added a bit of chicken broth so that vegetables could cook and not brown. I sauteed bits of bacon separately and added them at the end. I also sauteed some chopped onion with the garlic. Even my husband, not really a fan of pasta and vegetables, liked this and asked that I save the recipe. Lots of parmesan cheese on the side helped him to enjoy it. It is delicious, and light. Yum.

  • jymcfox
    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
    Jun 1, 2016

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

  • SuzanneValerie
    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
    Aug 3, 2014

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

  • Summy
    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.

  • pazuzu18
    Oct 4, 2009

    No comment left

  • 5493
    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.