Pasta with Italian Vegetables – a delicious recipe with salt, zucchini, eggplant, fresh button mushrooms, green bell pepper, oregano. Easy to follow and perfect for any occasion.
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1
In a Dutch oven, stir together the tomatoes with liquid, zucchini, eggplant, mushrooms, bell pepper, oregano, sugar, and 1/4 teaspoon salt.
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2
Bring to a boil over high heat.
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3
Reduce the heat and simmer, covered, for 25 minutes, or until the vegetables are tender.
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4
Remove from the heat.
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5
Meanwhile, prepare the pasta using the package directions, omitting the salt and oil.
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6
Drain well in a colander.
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7
Spoon the pasta onto plates.
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8
Stir the remaining 1/4 teaspoon salt into the tomato mixture.
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9
Spoon over the pasta.
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10
Drizzle with the oil.
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11
Omit the pasta and oil.
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12
Reduce the salt to 1/4 teaspoon total.
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13
After the vegetables are cooked and the salt is added, top each portion with 1/4 cup shredded fat-free mozzarella cheese (4 ounces total).
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14
(serves 4, 1 1/2 cups per serving)
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15
Replace the zucchini with one 16-ounce can no-salt- added green beans, drained.
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16
Omit the oil.
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17
Prepare the pasta as directed.
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18
Drain well in a colander.
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19
Pour into a 12 x 8 x 2-inch broiler proof baking dish.
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20
Spoon the cooked vegetable mixture over the pasta, and top with 6 ounces shredded low-fat mozzarella cheese.
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21
In a preheated broiler, broil at least 5 inches from the heat for 2 to 3 minutes, or until the mozzarella is bubbly and beginning to lightly brown.
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22
(serves 4, 1 1/2 cups per serving)
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23
Omit the pasta and increase the oil to 2 tablespoons.
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24
After cooking the vegetables, remove from the heat.
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25
Stir in the oil and 1/4 teaspoon salt.
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26
(serves 12, 1/2 cup per serving)
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(Per Serving)
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28
Calories: 266
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29
Total Fat: 5.0g
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30
Saturated: 0.5g
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31
Trans: 0.0g
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32
Polyunsaturated: 1.5g
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33
Monounsaturated: 2.5g
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34
Cholesterol: 0mg
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35
Sodium: 407mg
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36
Carbohydrates: 49g
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37
Fiber: 10g
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38
Sugars: 13g
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39
Protein: 12g
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40
Dietary Exchanges
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41
2 Starch
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42
3 Vegetable
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43
1/2 Fat
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44
(Per Serving)
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45
Calories: 134
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46
Total Fat: 0.5g
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47
Saturated: 0.0g
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48
Trans: 0.0g
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49
Polyunsaturated: 0.0g
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50
Monounsaturated: 0.0g
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51
Cholesterol: 5mg
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52
Sodium: 448mg
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53
Carbohydrates: 21g
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54
Fiber: 8g
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55
Sugars: 12g
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56
Protein: 14g
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57
Dietary Exchanges
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58
4 Vegetable
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59
1 1/2 Very Lean Meat
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60
(Per Serving)
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61
Calories: 218
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62
Total Fat: 3.5g
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63
Saturated: 1.0g
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64
Trans: 0.0g
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65
Polyunsaturated: 0.5g
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66
Monounsaturated: 0.5g
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67
Cholesterol: 10mg
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68
Sodium: 468mg
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69
Carbohydrates: 35g
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70
Fiber: 8g
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71
Sugars: 9g
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72
Protein: 15g
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73
Dietary Exchanges
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74
1 1/2 Starch
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75
3 Vegetable
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76
1/2 Fat
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77
(Per Serving)
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78
Calories: 51
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79
Total Fat: 2.5g
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80
Saturated: 0.5g
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81
Trans: 0.0g
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82
Polyunsaturated: 0.5g
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83
Monounsaturated: 1.5g
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84
Cholesterol: 0mg
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85
Sodium: 128mg
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86
Carbohydrates: 7g
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87
Fiber: 2g
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88
Sugars: 4g
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89
Protein: 2g
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90
Dietary Exchanges
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91
1 Vegetable
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92
1/2 Fat
* 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 10 ingredients. The key ingredients include: 2 14.5-ounce cans no-salt-added diced tomatoes, undrained, 8 ounces zucchini, cut into 1/8-inch slices, 8 ounces eggplant, diced, 8 ounces presliced fresh button mushrooms, and more.
Yes, Pasta with Italian 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.