Cheesy Pasta with Summer Veggies

Serving Size: 
1 1/2 cups
Cost Per Serving: 
  • 4 cups assorted vegetables, sliced  (zucchini, broccoli, peas)
  • 1 cup grape or fresh tomatoes (chopped and seeds removed)
  • 2 cups (about 8 ounces) whole wheat pasta (rotini, bow tie, penne)
  • 1 1/2 tablespoons oil (canola or vegetable)
  • 2 medium garlic cloves, minced or 1/4 teaspoon garlic salt
  • 1/2 cup onion, chopped (about 1/2 medium onion)
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup Parmesan cheese
  • 1/2 cup mozzarella cheese, shredded
  1. Wash and prepare vegetables and tomatoes.
  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.
  • Pasta and cheese may help picky eaters enjoy vegetables. Vary the flavors and colors.
  • Add protein to this dish by stirring in cooked beans, meat, or fish.
  • Use thawed frozen vegetables in this recipe.
  • Keep pasta on hand and use when you have extra vegetables.
  • Use this recipe for a quick, delicious, and nutritious meal.
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