Pasta With Summer Vegetables and Herbs

READY IN: 1hr 10mins
Recipe by ratherbeswimmin'

A lovely light summer dish that is best if you are able to use garden fresh herbs and vegetables.

Top Review by Paris D

Kind of bland given how many herbs are in it. Also, the breadcrumbs are overwhelming. The dish tasted like breadcrumbs. I would cut those down by at least 1/2.

Ingredients Nutrition

Directions

  1. Add oil to a big skillet over medium heat; let the oil get heated.
  2. Add in onion, garlic, bell pepper, and zucchini; stir/saute for 5 minutes or until vegetables are tender.
  3. Add in tomatoes, broth, herbs, salt, and pepper; stir/saute for 5 more minutes.
  4. Transfer cooked/drained pasta to a 2 quart casserole dish lightly coated with non-stick cooking spray.
  5. Add vegetable sauce; stir to mix well; set aside.
  6. In a small skillet, melt butter over medium heat.
  7. Add in breadcrumbs and cheese; toss until coated.
  8. Sprinkle crumb topping over vegetable/noodle mixture.
  9. Bake, uncovered, in a 350° oven until bubbly and flavors are blended--about 20-30 minutes.

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