Pasta with Fresh Vegetables Recipe

4.5 6 4
Pasta with Fresh Vegetables Recipe
Pasta with Fresh Vegetables Recipe photo by Taste of Home
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Pasta with Fresh Vegetables Recipe

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4.5 6 4
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
Originally published as Pasta with Fresh Vegetables in Healthy Cooking June/July 2009, p55

Nutritional Facts

1-1/4 cups: 205 calories, 4g fat (1g saturated fat), 1mg cholesterol, 244mg sodium, 37g carbohydrate (6g sugars, 4g fiber), 7g protein.

  • 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
  1. Cook pasta according to package directions; drain.
  2. 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.
  3. Stir in pasta; sprinkle with cheese. Yield: 6 servings.
Originally published as Pasta with Fresh Vegetables in Healthy Cooking June/July 2009, p55

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jymcfox User ID: 8890403 250204
Reviewed 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."

MY REVIEW
cf1323 User ID: 8866701 248924
Reviewed Jun. 1, 2016

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

MY REVIEW
SuzanneValerie User ID: 7120950 221301
Reviewed 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."

MY REVIEW
kendya User ID: 7570198 168850
Reviewed Aug. 3, 2014

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

MY REVIEW
Summy User ID: 1386846 168848
Reviewed 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."

MY REVIEW
5493 User ID: 1727685 167665
Reviewed 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."

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