Summer Vegetable Pasta

Summer Vegetable Pasta
Summer Vegetable Pasta
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Rate this recipe!
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Servings
4 servings
Servings
4 servings
Summer Vegetable Pasta
Summer Vegetable Pasta
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
  • 1/2 Tbsp extra-virgin olive oil
  • 1 cup thinly sliced baby carrots
  • 1/2 cup peas
  • 1/2 cup diced zucchini
  • 1/2 cup red bell pepper, diced
  • 1 cup unsalted vegetable stock
  • 1 Tbsp lemon juice
  • 5 oz Neufchatel cheese
  • 1 tsp Italian seasoning
  • 1/4 tsp black pepper
  • 8 oz fusilli pasta
  • ¼ cup grated parmesan cheese
Servings: servings
Units:
Instructions
  1. Cook pasta according to package directions.
  2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add carrots, peas, zucchini, and red pepper; sauté 1 minute. Add vegetable stock and simmer for 4 minutes. Reduce heat to medium-low then add lemon juice, Neufchatel cheese, Italian seasoning, and black pepper. Stir until well combined.
  3. Add drained pasta to vegetable mixture and toss to coat. Stir in parmesan cheese. Serve immediately.
Recipe Notes

Chef’s Tip: Add some fresh basil to the dish at the end if you like.

Mix it up: Switch out the veggies listed for others from your own garden, your local farmers market, or whatever you have on hand.

Nutrition Facts
Summer Vegetable Pasta
Amount Per Serving
Calories 379 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 483mg 20%
Total Carbohydrates 54g 18%
Dietary Fiber 7g 28%
Sugars 8g
Protein 15g 30%
* Percent Daily Values are based on a 2000 calorie diet.

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