Pasta with Vegetables

Name: Pasta with Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 12 cherry tomatoes (cut in half); 1 tablespoon garlic (minced); 0.5 onion (medium, finely chopped); 0.5 green bell pepper (finely chopped); 3 tablespoon fresh basil (chopped); 0.5 teaspoon dried oregano; 1 tablespoon olive oil; 1 pinch salt (to taste); 1 pinch pepper (to taste); 6 cup pasta (cooked); 6 tablespoon Parmesan cheese (grated)

Combine fresh veggies from your garden or the farmers' market with pasta to make this your new favorite summer recipe.

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 6
Cuisine: Italian
Difficulty: Easy
Cost: $1.07/serving

Dietary

Vegetarian
Nut-Free
Soy-Free
Egg-Free
Pescatarian
Low-Sodium
Low-Sugar

Ingredients

12 cherry tomatoes (cut in half)
1 tablespoon garlic (minced)
0.5 onion (medium, finely chopped)
0.5 green bell pepper (finely chopped)
3 tablespoon fresh basil (chopped)
0.5 teaspoon dried oregano
1 tablespoon olive oil
1 pinch salt (to taste)
1 pinch pepper (to taste)
6 cup pasta (cooked)
6 tablespoon Parmesan cheese (grated)

Instructions

Chop cherry tomatoes and mix with all the remaining ingredients (garlic, onion, green bell pepper, fresh basil, dried oregano, olive oil, salt, pepper) in a large bowl.
Let the mixture stand at room temperature for about 20 minutes.
Toss with cooked pasta and top with grated Parmesan cheese.

Notes

Add a can of white or black beans, drained, for extra protein before tossing with pasta. Feel free to add other vegetables that you have on hand.

Nutrition (per serving)

Calories: 279
Protein: 10.2 g
Carbohydrates: 47.1 g
Fat: 5.2 g
Fiber: 3.5 g
Sodium: 74 mg
Saturated Fat: 1.5 g
Sugar: 2.7 g
Cholesterol: 4 mg