Mixed Vegetables With Pasta
A vibrant medley of vegetables and pasta simmered in flavorful broth and herbs, topped with Parmesan; perfect for a wholesome, quick vegetarian meal.
Ingredients
- 2/3 cup defatted chicken broth ⓘ
- 1 medium onion, chopped ⓘ
- 2 cloves garlic, minced ⓘ
- 1 tablespoon basil ⓘ
- 6 large mushrooms, sliced ⓘ
- 1 can (16 oz.) tomatoes, including juice ⓘ
- 1 pound frozen cauliflower, broccoli, zucchini, and carrots ⓘ
- 6 ounces thin spaghetti, cooked and drained ⓘ
- Parmesan cheese, grated ⓘ
- Salt and pepper to taste ⓘ
Instructions
- In a large skillet, sauté chopped onion, minced garlic, and sliced mushrooms in chicken broth.
- Add canned tomatoes and basil, and cook for 5 minutes over medium heat.
- Add frozen or fresh vegetables and cook for 10 minutes or until tender but crisp, stirring often.
- Season with salt and pepper to taste.
- Serve the vegetable mixture over cooked spaghetti.
- Sprinkle grated Parmesan cheese on top before serving.
Nutrition & Diet Analysis (per serving)
366
kcal
18% DV
Protein
Fat
Carbs
Diet fit
Under 400 cal
Low-fat
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).