Cheesy Pasta with Summer Vegetables

Serves: 6Cheesy Pasta & Summer Veggies
Serving Size: 1 1/2 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


  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.

Nutrient information per serving: 250 calories, 8 g total fat (2 g saturated fat), 10 mg cholesterol, 240 mg sodium, 35 g carbohydrates, 5 g dietary fiber, 10 g protein

Source: Spend Smart. Eat Smart.


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