Cheesy pasta with summer veggies
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Make use of seasonal veggies in this tasty pasta dish. Mix and match for your favorite flavor combination.
Number of servings: 6
Serving size: 1 1/2 cups
8 ounces whole-wheat pasta (any shape)
1 1/2 tablespoons vegetable or olive oil
2 medium garlic cloves, minced, or 1/4 teaspoon garlic salt
1/2 cup onion, chopped (about 1/2 medium onion)
4 cups sliced assorted vegetables (cabbage, zucchini, broccoli, etc.)
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/2 teaspoon black pepper
1 cup grape or fresh tomatoes, chopped and seeds removed
1/4 cup parmesan cheese
1/2 cup shredded mozzarella cheese
Time needed: 20 minutes preparation; 20 minutes cook time
- Cook pasta according to package directions. Drain water from cooked pasta and save 1/4 cup of water.
- As the pasta is cooking, heat oil in a large skillet. Add garlic and onion to skillet. Cook over medium heat about 1-2 minutes or until soft.
- Add any uncooked hard vegetables and cook for 3 minutes. Add soft vegetables and continue to cook. Add Italian seasoning, salt, and pepper. Add tomatoes last and cook until warm.
- Add cooked drained pasta to the vegetables. Add a little of the water from the pasta if needed.
- Add cheese to mixture. Stir until cheese is mostly melted.
- Serve immediately.
|Total Fat:||7 g|
|Saturated Fat:||2 g|
|Total Carbohydrate:||39 g|
|Dietary Fiber:||6 g|
|Total Sugar:||6 g|
Allergens: Wheat, dairy
Tips and Variations
Watch this recipe being prepared on Cooking with cabbage.
Pasta and cheese may help picky eaters enjoy veggies. Vary the flavors and colors!
Add protein to this dish by stirring in cooked beans, meat, or fish.
Used thawed frozen veggies in this recipe.
Keep pasta on hand; use when you have extra veggies.
This recipe was developed by University of Minnesota Extension Center for Family Development staff.
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