Piccolini Pasta With Fresh Veggies Recipe

Name: Piccolini Pasta With Fresh Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces pasta, I used Barilla piccolini; 2 tablespoons olive oil; 1 small yellow onion, sliced; 1 teaspoon italian seasoning; 6 garlic cloves, minced; 2 large red bell peppers, seeded and cut into strips; 1 lb frozen broccoli florets, thawed; 2 (10 ounce) packages sliced mushrooms (white button or baby bella); 2 (14 ounce) cans diced tomatoes (fire roasted is nice if you have them); 2 tablespoons balsamic vinegar; 2 teaspoons tamari or 2 teaspoons soy sauce; 1 (14 ounce) can cannellini beans (white beans); 1/2 cup basil leaves (chiffonade or chopped); salt, to taste; crushed red pepper flakes, to taste

Servings: persons

16 ounces pasta, I used Barilla piccolini
2 tablespoons olive oil
1 small yellow onion, sliced
1 teaspoon italian seasoning
6 garlic cloves, minced
2 large red bell peppers, seeded and cut into strips
1 lb frozen broccoli florets, thawed
2 (10 ounce) packages sliced mushrooms (white button or baby bella)
2 (14 ounce) cans diced tomatoes (fire roasted is nice if you have them)
2 tablespoons balsamic vinegar
2 teaspoons tamari or 2 teaspoons soy sauce
1 (14 ounce) can cannellini beans (white beans)
1/2 cup basil leaves (chiffonade or chopped)
salt, to taste
crushed red pepper flakes, to taste

1
Bring a large pot of salted water to a boil for the pasta.
2
In a LARGE saute pan, heat olive oil over medium heat.
3
Add onion slices, and cook until translucent, about 3-4 minutes.
4
Add garlic, mushrooms and italian seasoning and cook another 4-5 minutes, or until mushrooms begin to soften.
5
Next, stir in the peppers and broccoli and cook for about 10 minutes, or until vegetables turn bright and soften. I usually add a little salt here as well.
6
Cook pasta in boiling water until al dente, about 7-8 mintues.
7
When the vegetable are done to your liking, add the diced tomatoes, balsamic, tamari and cannellini beans and simmer until pasta is ready.
8
Drain pasta and toss with veggies and sauce, garnish with fresh basil and crushed red pepper, if using.

832

kcal

Calories

Fat

156

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 16 ounces pasta, I used Barilla piccolini, 2 tablespoons olive oil, 1 small yellow onion, sliced, 1 teaspoon italian seasoning, and more.

Yes, Piccolini Pasta With Fresh 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.

That's it — enjoy your meal!

Piccolini Pasta With Fresh Veggies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions