Vegetable Pasta Toss
- SERVES
- 4
- COOK TIME
- 15 Min
The age-old struggle to find ways to get everyone to eat their vegetables just got easier. Our incredibly delicious Vegetable Pasta Toss is so colorful and tasty, they may even ask for second helpings.
What You'll Need
- 1/4 cup olive oil
- 1 medium-sized onion, peeled and cut into 1/4-inch slivers
- 1 large fresh zucchini, cut into 1/2-inch chunks
- 1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 3 garlic cloves, chopped
- 1 pound fettuccine pasta
- 1 cup cherry tomatoes, cut in half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup fresh baby spinach
- 4 ounces feta or goat cheese, crumbled
What to Do
- In a large skillet, heat oil over high heat; add onion, and cook 6 to 8 minutes, or until onion begins to brown, stirring frequently. Reduce heat to medium, stir in zucchini, asparagus, and garlic, and continue cooking 6 to 8 minutes, or until fork-tender.
- Meanwhile, cook pasta according to package directions; drain and place in a large bowl.
- Add tomatoes, salt, and pepper to vegetable mixture and heat 2 minutes.
- Add vegetable mixture and spinach to pasta; toss gently to combine. Sprinkle with cheese; serve immediately.
Notes
We've got even more easy tomato recipes where this came from! Check out our collection of Fresh Tomato Recipes: 20 Can't-Miss Recipes with Tomatoes.
Read NextRoasted Winter Veggies
Nutritional InformationShow More
Servings Per Recipe: 4
- Amount Per Serving % Daily Value *
- Calories 667
- Calories from Fat 198
- Total Fat 22g 34 %
- Saturated Fat 6.2g 31 %
- Trans Fat 0.0g 0 %
- Protein 21g 43 %
- Amount Per Serving % Daily Value *
- Cholesterol 25mg 8 %
- Sodium 624mg 26 %
- Total Carbohydrates 96g 32 %
- Dietary Fiber 7.2g 29 %
- Sugars 11g 0 %
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jugoretz 4388802
May 03, 2011
I love to cook and this sounds so delicious. Since my husband is on a low carb diet, would you please give the nutritional facts of your recipes ?
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