Pasta With Vegetables
A vibrant vegetable pasta dish featuring tender noodles tossed with fresh broccoli, mushrooms, bell peppers, and snow peas, topped with Parmesan for a satisfying vegetarian meal.
Ingredients
- 8 oz. fettuccine or medium noodles
- 2 Tbsp. canola oil
- 1/2 c. chopped onion ⓘ
- 1 clove garlic, minced ⓘ
- 1/2 c. sliced celery ⓘ
- 2 c. broccoli flowerets ⓘ
- 1 c. sliced mushrooms ⓘ
- 1 red bell pepper, sliced ⓘ
- 1 c. fresh or frozen snow peas, thawed ⓘ
- 1 tsp. Italian seasoning
- salt and pepper to taste ⓘ
- 3/4 c. vegetable broth ⓘ
- 1/2 c. grated Parmesan cheese ⓘ
Instructions
- Cook pasta according to package directions; drain and keep warm.
- Heat oil in a skillet; add all vegetables.
- Stir and cook until vegetables are tender-crisp, about 5 minutes.
- Add Italian seasoning, salt, and pepper; toss with cooked pasta.
- Sprinkle with grated Parmesan cheese before serving.
Tips & Substitutions
For added flavor, consider using olive oil instead of canola oil. You can also substitute seasonal vegetables like zucchini or bell peppers for the broccoli and mushrooms. If you want more protein, add cooked chicken or chickpeas. A splash of lemon juice right before serving can brighten the dish. For a creamy texture, stir in some cream cheese or Greek yogurt.
Serving Suggestions
This dish pairs beautifully with a side salad or garlic bread for a complete meal. You can also serve it alongside grilled chicken or shrimp for added protein. For a hearty option, accompany it with a slice of 'Low-Fat' Meatless Lasagna. Garnish with fresh herbs like basil or parsley for a pop of color.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can use a microwave or a skillet over low heat, adding a splash of vegetable broth to prevent drying out. Stir gently until heated through, ensuring the pasta maintains its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pasta With Vegetables contains roughly 1361 calories, with 8g protein, 60g carbohydrates, and 125g fat. It is an excellent source of vitamin D (79% of the Daily Value) and vitamin C (26% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 2095mg per serving (91% 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 whole grain pasta for this recipe?
Yes, whole grain pasta is a great alternative and adds more fiber to the dish. Just be sure to adjust the cooking time as whole grain pasta typically takes a bit longer to cook than regular pasta. The flavors of the vegetables will still shine through with this substitution.
What can I do if I don't have vegetable broth?
If you don't have vegetable broth on hand, you can use water with a pinch of salt or a homemade broth if available. Alternatively, chicken broth can also work well if you're not strictly vegetarian. Just be mindful of the salt levels in your seasoning to avoid an overly salty dish.
Can I make this dish ahead of time?
Yes, you can prepare the pasta and sauté the vegetables ahead of time. Store them separately in the fridge and combine them just before serving to keep the pasta from getting mushy. This makes it a convenient meal for busy nights or meal prep!
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).