Fresh Vegetable Pasta Toss


(serves 2)


4 oz. whole wheat pasta

1/4 cup sun-dried tomatoes, chopped


1 Tablespoon olive oil

1/4 small onion, chopped

2 cloves garlic, minced

1/2 teaspoon dried thyme

Salt and Pepper

1 zucchini, chopped

1 broccoli head, chopped

1/4 cauliflower head, chopped

1/2 cup corn

1 can chicken broth (or vegetable broth)


  1. Cook pasta according to package directions. When water is boiling, remove 1/2 cup to a small bowl and add sundried tomatoes to hydrate.
  2. Meanwhile, heat olive oil in a large skillet over medium heat. Add onion, salt & pepper and thyme, and cook for 2-3 minutes. Add garlic and stir constantly for another minute.
  3. Add zucchini, broccoli, cauliflower, corn and 1/2 cup of chicken broth to skillet. Place lid on skillet and steam vegetables for 4-5 minutes – or until fork tender.
  4. Add pasta and drained sundried tomateos to skillet with vegetables, pour another 1/4 – 1/2 cup chicken broth over the mixture and stir to mix.
  5. Heat through, serve & enjoy!

Try this with crumbled feta, an drizzle of extra virgin olive oil, or shredded, roasted chicken!