Pasta with Veggies and Parmesan Recipe

Name: Pasta with Veggies and Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter; 1 vidalia onion, finely chopped; 1 lb pasta (I use rotini); 1 zucchini, sliced thin; 1 yellow squash, sliced thin; 14 lb mushroom, sliced thin; 1 medium tomatoes, chopped; 1 cup half-and-half; 1 cup grated parmesan cheese; ¼ teaspoon pepper; ¼ teaspoon salt

Servings: persons

1
Heat the butter in a skillet over medium heat.
2
Add the onion and cook until soft.
3
(About ten minutes) Cook pasta according to package directions.
4
Increase the heat for the skillet to medium-high.
5
Add the zucchini, squash, mushrooms and the tomato.
6
Cook until barely tender, about 2-3 minutes.
7
Stir in the half and half, 1/2 cup of the Parmesan cheese, the pepper and the salt.
8
Just before it comes to a boil remove the pan from the heat.
9
Drain the pasta and place in large serving bowl.
10
Spoon the vegetable sauce over the pasta.
11
Toss together.
12
Sprinkle the remaining Parmesan on top.

996

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 4 tablespoons butter, 1 vidalia onion, finely chopped, 1 lb pasta (I use rotini), 1 zucchini, sliced thin, and more.

Yes, Pasta with Veggies and Parmesan 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.

That's it — enjoy your meal!

Pasta with Veggies and Parmesan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions