Yield: 6 Servings | Serving Size: 1 1/2 cups

A plate of cheesy pasta with summer veggies.

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Cost/Serving: $1.70

Ingredients: 

4 cups sliced, assorted vegetables (zuchini, broccoli, peas)

1 cup grapes or fresh tomatoes, chopped and seeds removed

8 ounces whole-wheat pasta (rotini, bow tie, penne, etc.)

1 1/2 Tablespoons vegetable or olive oil

2 medium garlic cloves, minced or 1/4 teaspoon garlic salt

1/2 cup onion, chopped (about 1/2 medium onion)

1 Tablespoon dried Italian seasoning

1/4 teaspoon salt

1/8 teaspoon black pepper

1/4 cup parmesan cheese

1 cup shredded mozzerella cheese

 

Directions: 

  1. Wash and prepare vegetables.
  2. Cook pasta according to package directions. Drain water from cooked pasta and save 1/4 cup of water.
  3. Heat oil in a large skillet as pasta cooks. Add garlic and onion to skillet. Sauté over medium heat about 1-2 minutes or until soft.
  4. Add any uncooked hard vegetables and cooked for 3 minutes. Add soft vegetables and continue to cook. Add Italian seasoning, salt, and pepper. Add tomatoes last and cook until warm. 
  5. Add cooked drianed pasta to the vegetables. Add a little of the water from the pasta if needed. 
  6. Add cheeses to mixture. Stir until cheese is mostly melted. 
  7. Serve immediately. 

 

Nutrition Facts: Servings 6, Serving Size: 1 1/2 cups
Amount per serving: Calories 330, Total Fat 10g, Saturated 3.5g, Trans Fat 0g, Cholesterol 15mg, Sodium 330g, Total Carbohydrate 47g, Dietary Fiber 6g, Total Sugars 6g (Incl. 0g Added Sugar), Protein 16g

 

Cheesy Pasta and Summer VeggiesPrintable Recipe PDF