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Nutritional Info
  • 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

View full nutritional breakdown of Pasta w/ Zucchini, Broccoli, and Tomatoes calories by ingredient
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Pasta w/ Zucchini, Broccoli, and Tomatoes

Submitted by: THERESAT858

Introduction

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. 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.
Number of Servings: 4

Ingredients

    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

Directions

Cook pasta according to package directions. Al dente is best.

Wash and slice zucchini first into 1/4-inch slices, then cut each slice in half.
Cut off stems of broccoli and chop heads.
Wash tomatoes.

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.






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