Pasta and Vegetables Recipe

Name: Pasta and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb penne pasta; 5 tbsp butter; 2 cup red onion, chopped; 1 cup chopped red pepper; 2 tsp salt; 2 tsp pepper; 1 1/2 tbsp minced garlic, about 5 cloves; 1 lb zucchini, sliced; 2 cup broccoli florets; 2 cup frozen peas and carrots; 1 can diced tomatoes with juice; 1/2 cup grated cheese; 1/2 cup thinly sliced basil; 1/3 cup olive oil

Servings: persons

1 lb penne pasta
5 tbsp butter
2 cup red onion, chopped
1 cup chopped red pepper
2 tsp salt
2 tsp pepper
1 1/2 tbsp minced garlic, about 5 cloves
1 lb zucchini, sliced
2 cup broccoli florets
2 cup frozen peas and carrots
1 can diced tomatoes with juice
1/2 cup grated cheese
1/2 cup thinly sliced basil
1/3 cup olive oil

1
Cook pasta according to package, setting aside 3/4 cup of pasta water
2
Melt butter, onions, pepper, (@4 min)
3
Add 2 tsp salt, pepper, and garlic ( cook another 1 min)
4
Add zucchini ( cook another 2 min)
5
Add broccoli, frozen peas and carrots ( cook another 2 min)
6
Add tomatoes ( cook another 2 min)
7
Add pasta water ( cook about 2 min to heat pasta through)
8
Remove from heat and place on serving platter
9
Add cheese and drizzle with olive oil

989

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb penne pasta, 5 tbsp butter, 2 cup red onion, chopped, 1 cup chopped red pepper, and more.

Yes, Pasta and Vegetables 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.

Pasta and Vegetables

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