Pasta with Fresh Vegetables |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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. Itâs 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:
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.
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