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
Reviews
I adjusted the ingredients by using chicken tortellini and leaving the salt and pepper to each individual. Other than that. It was very satisfying.
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.
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.
I don't understand what is supposed to boil? There is no liquid in this recipe. Can someone please help?
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.
This was a really good recipe everyoine loved it.Parboiled the tomatoes to remove skins.
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.
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This is a wonderful dish! My kids loved it. I would add more oregano next time. Leftovers are good cold as a salad.