Our yummy Cheesy Pasta with Summer Veggies recipe is filled with vegetables, whole grain, and is low in calories. Plus it is very versatile, so you can use any vegetable that you have on hand. In the summer I make it with garden vegetables such as broccoli, zucchini, peppers, carrots and fresh tomatoes. In the winter I use a frozen vegetable mix and drained, canned tomatoes. If I have some leftover meat or beans in the refrigerator, I add that along with the vegetables.
Notice the pasta we use is whole wheat. In the past few years the quality of whole grain pastas has increased and is now quite good. Whole grain pastas take a little longer to cook and the texture is a little different, but the nutritional improvement is definitely worth it. Check out the great nutritional value you get from the 250 calories in this recipe.
Serving Size: 1 ½ cups
Per Serving: $1.07
- 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
- Wash and prepare vegetables.
- Cook pasta according to package directions. Drain water from cooked pasta and save 1/4 cup of water.
- 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.
- 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.
- Add cooked drained pasta to the vegetables. Add a little of the water from the pasta if needed.
- Add cheeses to mixture. Stir until cheese is mostly melted.
- Serve immediately.