Today I went out into the garden and realized, "I have way too many veggies!" if there is such a thing. I've been in a pasta mood lately so I decided to make a veggie packed pasta. You can use whatever veggies you want but these are what I had on hand and needed to get rid of before it went bad. It's not my favorite pasta ever but it is certainly healthy and packed with a ton of nutrients. Check out the nutrition facts below!
Pasta with Vegetables
3 cups tri-colored pasta (I used organic bow tie)
1/2 cup low sodium chicken broth
1 cup chopped carrots
3 garlic cloves, chopped
1 cup sliced colored sweet pepper
1 cup organic zucchini, cubed
1 cup organic yellow squash, cubed
2 tsp. organic Italian seasoning
1/2 cup organic fresh basil, roughly chopped
1 can organic chunky garden pasta sauce (I used Meijer Organic)
1) Cook pasta according to the package.
2) Heat chicken broth in a skillet. Add carrots first. Cook for 3-4 minutes, then add peppers, zucchini, squash, and garlic. Season with salt and pepper as desired.
3) Cook vegetables until tender (I like mine a little crunchy still).
4) Add the basil, seasoning, and pasta sauce to the pan and let heat through.
5) Toss pasta into sauce and serve.
Fat: 2 g
Protein: 6.5 g