Veggie Packed Pasta
Loaded with colorful veggies and tossed in a light sauce—this pasta is fresh, healthy-ish, and still totally satisfying.
Servings: 5 servings
Ingredients
- 1 tbs olive oil
- 1 medium zucchini diced
- 1 white onion diced
- 1 green bell pepper diced
- ½ tsp salt
- ¼ tsp pepper
- 2 tsp dried basil
- 2 tsp dried oregano
- 4 cups vegetable broth
- 1 lb rotini pasta
- 28 oz crushed tomatoes
Instructions
- In a dutch oven or large pot over medium heat add the oil, once it's hot add in the onion and bell pepper saute for 5-6 minutes or until soft. Now add in the zucchini and continue to cook for 1-2 more minutes. Add in the salt, pepper, basil, and oregano. Add in the broth, pasta, and crushed tomatoes.
- Bring to a boil then drop down to a simmer, cover with a lid and let simmer for 10-15 minutes or until the noodles are tender. (Stir frequently so the noodles dont stick to each other or the bottom of the pot.
Video
Nutrition
Calories: 445kcal | Carbohydrates: 87g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1205mg | Potassium: 866mg | Fiber: 8g | Sugar: 14g | Vitamin A: 926IU | Vitamin C: 42mg | Calcium: 109mg | Iron: 4mg
