Pasta with fresh vegtables

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 223.0
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 37.1 mg
  • Total Carbs: 53.0 g
  • Dietary Fiber: 9.7 g
  • Protein: 7.4 g

View full nutritional breakdown of Pasta with fresh vegtables calories by ingredient
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Submitted by:


I am trying to make healthier choices and est more vegtables. This is my first attempt. I am trying to make healthier choices and est more vegtables. This is my first attempt.
Number of Servings: 7


    Zucchini, 2 cup, sliced
    1/2 Green Peppers (bell peppers),
    1/2 Yellow Peppers (bell peppers), chopped
    Red Ripe Tomatoes, 2 cup, chopped or sliced
    Carrots, raw, 2 cup, chopped
    1 box Pasta - Ronzoni Smart Taste Penne Rigate


dice/chop all the veggies
place all the veggies minues the tomatoe in with the pasta water to boil
once the water boils add uncooked noodles
when the pasta is almost tender drain and place back in the pot
add tomotoes and cook until the tomatoes softer.

Top with shredded, fresh, or grated chesse. I used parmesan and it was pretty good!

** I tried adding olive oil and I regretted it. That is all I could taste, you can add it if you want to.**

Serving Size: makes 7 servings

Number of Servings: 7

Recipe submitted by SparkPeople user MELRAE2.

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Member Ratings For This Recipe

  • I made this a little different. I sauteed the veggies, peppers, squash, zucc, onions and tomatoes plus some italian seasoning. added the cooked pasta. Mixed with 1/3 cup and 2 tlbs red wine vinegar. - 10/11/11

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