Pasta with Fresh Vegetables

Name: Pasta with Fresh Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 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; 5 teaspoons grated Parmesan cheese

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

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.

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.

Originally published as Pasta with Fresh Vegetables in Healthy Cooking June/July 2009

Reviews

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Average Rating:

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.
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.