Cheesy Pasta with Summer Vegetables

Serving Size: 
1 1/2 cup
Serves: 
6
Cost Per Serving: 
$1.07
Ingredients: 
  • 4 cups sliced, assorted vegetables (zucchini, broccoli, peas)
  • 1 cup grape or fresh tomatoes, chopped and seeds removed
  • 8 ounces whole-wheat pasta (rotini, bow tie, penne)
  • 1 1/2 tablespoons vegetable or olive oil
  • 2 medium garlic cloves, minced or 1/4 teaspoon garlic powder
  • 1/2 cup onion, chopped (about 1/2 medium onion)
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup parmesan cheese
  • 1/2 cup shredded mozzarella cheese
Instructions: 
  1. Wash and prepare vegetables.
  2. Cook pasta according to package directions. Drain water from cooked pasta and save 1/4 cup of water.
  3. Heat oil in a large skillet as pasta cooks. Add garlic and onion to skillet. Sauté over medium heat about 1-2 minutes or until soft.
  4. Add any uncooked hard vegetables and cook for 3 minutes. Add soft vegetables and continue to cook. Add Italian seasoning, salt, and pepper. Add tomatoes last and cook until warm.
  5. Add cooked drained pasta to the vegetables. Add a little of the water from the pasta if needed.
  6. Add cheeses to mixture. Stir until cheese is mostly melted.
  7. Serve immediately.
Tips: 
  • Pasta and cheese may help picky eaters enjoy veggies. Vary the flavors and colors!
  • Add protein to this dish by stirring in cooked beans, meat, or fish.
  • Use thawed frozen veggies in this recipe.
  • Keep pasta on hand and use when you have extra veggies.
  • Use this recipe for a quick, delicious, and nutritious meal.
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