- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 190.1
- Total Fat: 4.1 g
- Cholesterol: 10.2 mg
- Sodium: 76.4 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 4.6 g
- Protein: 4.9 g
Pasta w/ Zucchini, Broccoli, and TomatoesSubmitted by: THERESAT858
IntroductionA very veggie-rich pasta dish - either 4 side-servings or 2 main dish servings. Most of the fat is the good kind from olive oil. A very veggie-rich pasta dish - either 4 side-servings or 2 main dish servings. Most of the fat is the good kind from olive oil.
Zucchini - 2 medium, sliced
Broccoli - 1 large head or two small, chopped
Cherry tomatoes - 1-2 cups (I made it with 2, but there were too many tomatoes).
Barilla reduced-fat pesto sauce - 1 Tbsp.
Olive oil - for cooking veggies - 1 teaspoon
For drizzling - additional half teaspoon
3 cloves garlic, minced or through garlic press
4 ounces pasta (use whole grain if you like), cooked al-dente
Wash and slice zucchini first into 1/4-inch slices, then cut each slice in half.
Cut off stems of broccoli and chop heads.
Heat 1 teaspoon olive oil in a skillet over medium heat until just smoking. Add zucchini and cook for 6 minutes or until barely browning. Add garlic and pesto sauce and stir.
Meanwhile, steam broccoli in microwave - 2 minutes.
Add cooked broccoli to zucchini mixture, and then add in the cherry tomatoes. Stir for about a minute longer, or until the tomatoes are barely warmed.
Drain pasta and toss with vegetables in a large bowl.
Season with salt and pepper to taste.
(note: salt and pepper not included in nutrition info)
Makes two dinner-size servings or four side-dish servings to serve along with grilled chicken.
Number of Servings: 4
Recipe submitted by SparkPeople user THERESAT858.