Save on Pinterest

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

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
  • Grated Parmesan cheese

Directions

  • 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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
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.