Summer Veggie Pasta Dinner Recipe

Name: Summer Veggie Pasta Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 2 -3 tablespoons rough chopped garlic; 1/2 cup sweet bell pepper, chopped (red, orange, yellow is good); 2/3 cup zucchini, sliced (or other summer squash); 1/4 cup sliced mushrooms; 1/2 cup cherry tomatoes, halved; 1/4 cup chopped green onion; 1/4 cup chopped flat leaf parsley; 1/4 cup chopped basil; 3 ounces mild goat cheese, crumbled (chevre); salt and pepper; 8 8 ounces rigatoni pasta or 8 ounces rotini pasta

Servings: persons

1/4 cup olive oil
2 -3 tablespoons rough chopped garlic
1/2 cup sweet bell pepper, chopped (red, orange, yellow is good)
2/3 cup zucchini, sliced (or other summer squash)
1/4 cup sliced mushrooms
1/2 cup cherry tomatoes, halved
1/4 cup chopped green onion
1/4 cup chopped flat leaf parsley
1/4 cup chopped basil
3 ounces mild goat cheese, crumbled (chevre)
salt and pepper
8 8 ounces rigatoni pasta or 8 ounces rotini pasta

1
While putting sauce together, cook pasta as directed, drain. It'll probably be ready close to when the veggies are --
2
Slowly cook garlic in olive oil, low heat, about four minutes.
3
Raise heat a bit, add bell peppers, cook another 3-4 minutes, then add zucchini and mushrooms.
4
Prevent child from eating all the goat cheese.
5
When zukes and peppers are cooked to your liking (about 4 more minutes for us), add remaining ingredients and heat through til tomatoes give up some of their juices and the cheese has melted into the sauce.
6
Stir in cooked pasta and heat through. Pasta will soak up the sauce.
7
Serve with extra crumbled goat cheese on top if desired.

1074

kcal

Calories

Fat

172

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 12 ingredients. The key ingredients include: 1/4 cup olive oil, 2 -3 tablespoons rough chopped garlic, 1/2 cup sweet bell pepper, chopped (red, orange, yellow is good), 2/3 cup zucchini, sliced (or other summer squash), and more.

Yes, Summer Veggie Pasta Dinner 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.

Summer Veggie Pasta Dinner

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