Total Time
30mins
Prep 15 mins
Cook 15 mins

A lighter pasta dish, full of veggies, great for warm weather. Goes great with grilled chicken added to the pasta if you like something a little more substantial.

Ingredients Nutrition

Directions

  1. Cook pasta"al dente" in boiling water; drain and set aside.
  2. While pasta is cooking, coat a large skillet with olive oil cooking spray or drizzle a tsp.
  3. or so in and swirl; heat on medium.
  4. Add the garlic and saute for a minute or so, or just until the garlic starts to release fragrance.
  5. Do not scorch garlic.
  6. Add the mushrooms, broth, and basil to the skillet; cover and cook over medium-low heat for about 2 minutes.
  7. Add the zucchini, bell pepper, and carrots to the skillet; cover and continue to simmer, stirring occasionally for another 2-3 minutes or until vegetables are crisp-tender.
  8. Add the tomatoes and any juice to the vegetable mixture and stir well.
  9. Simmer uncovered for 2-3 minutes or until warmed through.
  10. Add the cooked pasta to the skillet and toss to mix.
  11. Adjust liquid with additional broth if needed.
  12. Sprinkle with Parmesan cheese and red pepper flakes, if desired.
  13. Serve.
Most Helpful

5 5

This is really good. I added diced chicken and used broccoli in place of the zucchini. I will definately make this again.

5 5

Very good! I will make it again!

4 5

nice veggie pasta dish. i like tripled the pepper and carrots, and added leftover ground beef, turned out well. i added salt at the table, though it may have been that i didn't boil the pasta in enough. good recipe. a keeper!