Cheesy Pasta with Summer Veggies



4 cupsassorted vegetables, sliced (zucchini, broccoli, peas)
1 cupgrape or fresh tomatoes (chopped and seeds removed)
2 cups (about 8 ounces)whole wheat pasta (rotini, bow tie, penne)
1 1/2 tablespoons oil (canola or vegetable)
2 medium garlic cloves, minced, or 1/4 teaspoon garlic salt
1/2 cuponion, chopped (about 1/2 medium onion)
1 teaspoondried Italian seasoning
1/4 teaspoonsalt
1/8 teaspoon ground black pepper
1/4 cupParmesan cheese
1/2 cupmozzarella cheese, shredded


  1. Wash and prepare vegetables and tomatoes.
  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 cook 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 drained 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 information:

Nutrition Facts

6 Servings Per Recipe
Serving Size: 1 1/2 cups

Amount Per Serving

Calories 230

% Daily Value*
Total Fat 7g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 10mg
Sodium 240mg
Total Carbohydrates 35g
Dietary Fiber 5g
Total Sugars 3g
Added Sugars
Protein 11g

Vitamin D 0mcg
Calcium 16mg
Iron 0mg
Potassium 27mg

* The % Daily Value (DV) tells you how much a nutrient In a serving Of food contributes To a daily diet. 2,000 calories a day Is used For general nutrition advice.

NA* - We are currently In the process Of integrating the New FDA Nutrition Standards. Added Sugar information Is Not currently avaliable For the recipe. We will be updating the information shortly.

Source: Spend Smart Eat Smart