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Pasta with Vegetables's picture
  Fettucini/Vermicelli /spaghetti 1 1⁄2 Pound
  Vegetables 9 Cup (144 tbs) (broccoli florets, zucchini sticks, carrot sticks, shelled green peas, snow peas or sugar snap peas, snap green beans, or asparagus)
  Cherry tomatoes 2 Cup (32 tbs)
  Olive oil/Butter 3⁄4 Cup (12 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
  Fresh parsley/Fresh basil, parsley, and thyme - 1/2 cup, chopped, mixed 1⁄2 Cup (8 tbs), chopped

1 In a large pan, add a large quantity of water and bring to a boil.
2 Add in pasta and boil.
3 Drain well and keep aside, if using immediately.
4 If you want to use it later, put it back in a bowl with water to cover, or in a plastic bag, this will prevent drying out of pasta.
5 Meanwhile, In a pan, separately boil the florets, zucchini, carrots, peas, beans, or asparagus.
6 Cook until just tender.
7 Drain well and set aside.
8 In a large pan, heat the oil or butter.
9 When sizzling hot, add in the cooked vegetables.
10 Gently toss over heat, coating well with the oil.
11 Add in the tomatoes, pasta, salt, freshly ground pepper and herbs to taste.
12 Continue tossing until thoroughly heated.

13 Serve hot.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
40 Minutes

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 824 Calories from Fat 270

% Daily Value*

Total Fat 30 g46.5%

Saturated Fat 4 g19.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 211.4 mg8.8%

Total Carbohydrates 116 g38.8%

Dietary Fiber 13.8 g55.3%

Sugars 6.6 g

Protein 22 g44.6%

Vitamin A 246.3% Vitamin C 72.1%

Calcium 7.7% Iron 25.8%

*Based on a 2000 Calorie diet

Pasta With Vegetables Recipe