Mixed Veggie Pasta
A vibrant, healthy veggie pasta dish packed with fresh vegetables and Parmesan, perfect for a quick, flavorful vegetarian meal that appeals to all ages.
Ingredients
- 2 Tbsp. fat-free chicken broth ⓘ
- 6 oz. uncooked spaghetti ⓘ
- 1 c. broccoli florets
- 1 c. sliced carrots
- 1 c. sliced zucchini ⓘ
- 1/4 c. sliced onion ⓘ
- 1 c. mushrooms ⓘ
- 1 small tomato, cut in wedges ⓘ
- 2 Tbsp. white cooking wine ⓘ
- 1/4 c. Parmesan cheese ⓘ
- 1 Tbsp. minced fresh parsley ⓘ
- 1/4 tsp. sweet red pepper flakes ⓘ
Instructions
- Cook spaghetti according to package instructions. Drain and set aside.
- Spray a large skillet with nonfat cooking spray and heat.
- Add chicken broth, broccoli, carrots, zucchini, and onions to the skillet.
- Saute for 4 minutes until vegetables are tender.
- Add red pepper flakes and mushrooms, then saute for another 4 minutes.
- Stir in cooked pasta, tomato wedges, and white wine.
- Cook until heated through, then lightly stir.
- Sprinkle with Parmesan cheese, chopped parsley, and red pepper flakes.
- Serve immediately.
Tips & Substitutions
To enhance flavor, consider adding garlic or bell peppers to the sauté mix. If you want a vegetarian option, replace the chicken broth with vegetable broth. For a heartier dish, try adding cooked chicken or shrimp, similar to Chicken Rigatoni. Save time by using pre-cut vegetables or frozen mixes.
Serving Suggestions
This Mixed Veggie Pasta pairs beautifully with a fresh green salad or garlic bread for a complete meal. Serve with a sprinkle of extra Parmesan cheese on top, and a glass of white wine to complement the flavors. It’s also delicious alongside Italian recipes like Chicken Cacciatore A La Forgia.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until warmed through, or heat gently in a skillet with a splash of chicken broth to maintain moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Mixed Veggie Pasta contains roughly 200 calories, with 15g protein, 30g carbohydrates, and 4g fat. It is an excellent source of vitamin D (79% of the Daily Value), iron (55% of the Daily Value), and vitamin C (43% of the Daily Value), and a good source of calcium. It also contributes 8g of dietary fiber toward your daily target.
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 whole wheat pasta instead of spaghetti?
Absolutely! Whole wheat pasta will add more fiber and nutrients to the dish. Just keep in mind that cooking times may vary slightly, so check for doneness as you prepare the recipe.
What other vegetables can I add to this pasta?
Feel free to customize the veggies based on your preference or seasonal availability. Bell peppers, spinach, or asparagus would all be great additions. Just remember to adjust the cooking time for any additional ingredients.
Is this recipe suitable for meal prepping?
Yes, this dish is perfect for meal prep! Just prepare the pasta and veggies, store in separate containers, and combine when ready to eat. You can also portion it out for easy grab-and-go lunches throughout the week.
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).