Pasta And Vegetable Toss
A vibrant pasta dish featuring crisp-tender vegetables and aromatic herbs, perfect for a quick, wholesome meal that appeals to vegetarians and pasta lovers alike.
Ingredients
Instructions
- In a large skillet, cook chopped onion, chopped garlic, and Italian seasoning in olive oil until tender.
- Add water, beef bouillon, broccoli florets, sliced zucchini, sliced mushrooms, and sliced red pepper to the skillet.
- Cover and simmer for 5 to 7 minutes until vegetables are tender crisp.
- Toss the cooked and drained fettucini with the vegetable mixture.
- Serve immediately.
Tips & Substitutions
For extra flavor, consider adding a pinch of red pepper flakes or freshly grated Parmesan cheese before serving. If you don't have beef bouillon, vegetable broth can be a suitable substitute. Additionally, feel free to swap the vegetables based on what's in season or available, such as using asparagus or bell peppers instead of zucchini or broccoli. This recipe is versatile and can accommodate your favorite Italian recipes.
Serving Suggestions
Serve this Pasta and Vegetable Toss hot, garnished with fresh basil or parsley for a pop of color. It pairs wonderfully with a side salad and garlic bread for a complete meal. For a heartier option, consider serving it alongside Beef Scaloppine Marsala for a delightful contrast of flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the pasta and vegetable toss in a skillet over medium heat with a splash of water or broth, stirring occasionally until heated through. You can also microwave it in short intervals, stirring in between, for convenience.
Nutrition & Diet Analysis (per serving)
Each serving of Pasta And Vegetable Toss contains roughly 1206 calories, with 10g protein, 42g carbohydrates, and 115g fat. It is an excellent source of vitamin C (49% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 486mg per serving (21% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe vegetarian?
Absolutely! To make this Pasta and Vegetable Toss vegetarian, simply replace the beef bouillon with vegetable bouillon or broth. You can also enhance the dish by adding more vegetables or even some plant-based protein like chickpeas or tofu for added texture and nutrition.
How do I know when the vegetables are done cooking?
The vegetables should be tender yet still crisp when they are done. This usually takes about 5 to 7 minutes of simmering, as specified in the instructions. You can test them by piercing with a fork; they should be easily pierced but not mushy. Keep an eye on them to ensure they don't overcook.
Can I use a different type of pasta?
Yes, you can definitely use a different type of pasta! While the recipe calls for fettuccine, you can substitute it with penne, farfalle, or even gluten-free pasta if you prefer. Just be sure to adjust the cooking time according to the type of pasta you choose to ensure it is cooked al dente.
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).