Seasonal Recipes: Pasta & Summer Vegetables

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Have more summer squash and zucchini than you know what to do with? Overwhelmed with carrots and broccoli? This Whole Wheat Pasta with Pesto and Vegetables recipe from Med Instead of Meds helps you make the most of those summer veggies all in one dish! See details below and watch the recipe video for additional tips.

Whole Wheat Pasta with Pesto and Vegetables

Whole Wheat Pasta with Vegetables

Ingredients

  • ½ box (approximately 4 cups) 100% whole-wheat pasta
  • 3/4 cup olive oil
  • 2 – 3 garlic cloves, minced
  • 1 red bell pepper, chopped into small pieces
  • 1 zucchini squash, sliced
  • 2 yellow squash, sliced
  • 2 broccoli heads, chopped
  • 5 – 6 carrots, peeled and sliced
  • ¼ cup basil pesto
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon crushed red pepper
  • ½ cup shredded Parmesan cheese

Directions

  1. Cook the pasta according to directions on box. Drain and set aside.
  2. Heat the olive oil in a large skillet over medium-high heat and add minced garlic. Add all vegetables and sauté for a few minutes until tender.
  3. Mix in the basil pesto, salt, black pepper, and crushed red pepper.
  4. Sprinkle with shredded Parmesan cheese and serve.

Nutrition Information per Serving

  • Serving Size: 2½ cups
  • Vegetables: 2 cups
  • Fruits: 0 cups
  • Calories: 396 calories
  • Carbohydrates: 33 grams
  • Fiber: 8 grams
  • Protein: 11 grams
  • Fat: 27 grams
  • Sodium: 526 mg