Late Night Pasta and Veggies – a delicious recipe with whole wheat penne, extra virgin olive oil, red pepper, green pepper, zucchini, chicken broth. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Start pasta boiling (if it gets done before your veggies just try to keep it warm).
2
Heat olive oil on medium heat.
3
Cut veggies into bite size pieces.
4
Put veggies into pan with oil and let heat for a couple minutes.
5
Add pepper, more if desired.
6
Add chicken broth and continue heating.
7
Stir occasionally.
8
(Add more olive oil or broth if you don't think there is enough liquid).
9
Add garlic shortly before removing from heat (just so it doesn't burn).
10
After draining pasta LEAVE IN STRAINER!
11
Put the strainer over a bowl or container and pour veggie mix over pasta.
12
Mix pasta and veggies while in strainer and then dump into container.
13
Serve with garlic bread or a light dusting of cheese, would go well with grilled chicken as well.
275
kcal
Calories
15
g
Fat
28
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups whole wheat penne, ¼ cup extra virgin olive oil, ⅓ cup red pepper, ⅓ cup green pepper, and more.
Yes, Late Night Pasta and Veggies falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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