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.
Tips & Substitutions
For added flavor, try using homemade chicken broth instead of store-bought. You can substitute fresh vegetables for frozen if you prefer; bell peppers and asparagus work well. If you like a bit of heat, add red pepper flakes while cooking. For a vegetarian version, use vegetable broth and omit the Parmesan cheese or use a dairy-free alternative. Experiment with herbs like oregano or thyme for a different twist.
Serving Suggestions
This dish pairs beautifully with a side salad or garlic bread for a complete meal. Consider adding a sprinkle of red pepper flakes for an extra kick. For a heartier option, serve alongside grilled chicken or fish. You can also enjoy this as a standalone dish or as a great accompaniment to Italian recipes like Parmesan Chicken, Vegetables And Pasta.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pasta and vegetable mixture in a skillet over medium heat, adding a splash of chicken broth or water to prevent sticking. Stir until heated through. You can also microwave it in a covered dish, stirring occasionally, until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Mixed Vegetables With Pasta contains roughly 995 calories, with 30g protein, 124g carbohydrates, and 46g fat. It is an excellent source of vitamin D (262% of the Daily Value), vitamin C (81% of the Daily Value), and vitamin A (74% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
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).
Frequently Asked Questions
Can I use different types of pasta for this recipe?
Absolutely! While thin spaghetti works well, you can use any pasta shape you prefer. Penne, fusilli, or even whole grain pasta would be great alternatives. Just be sure to adjust the cooking time according to the pasta type you choose.
How do I make this dish vegan?
To make this dish vegan, simply replace the chicken broth with vegetable broth and omit the Parmesan cheese. You can use nutritional yeast as a cheese substitute for added flavor. The vegetables and spices will still provide a delicious and satisfying meal.
Can I add protein to this dish?
Yes, you can easily add protein! Grilled chicken, shrimp, or tofu would all complement the flavors well. If using chicken or shrimp, cook them separately before adding to the vegetable mixture. For a vegetarian option, consider adding chickpeas or cannellini beans for extra protein and texture.
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).