Fresh Vegetable Pasta Toss
(serves 2)
Ingredients:
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)
Directions:
- Cook pasta according to package directions. When water is boiling, remove 1/2 cup to a small bowl and add sundried tomatoes to hydrate.
- 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.
- 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.
- 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.
- Heat through, serve & enjoy!
Try this with crumbled feta, an drizzle of extra virgin olive oil, or shredded, roasted chicken!
[...] Original post by iowagirleats [...]
I found this recipe on your blog today. Sound like just what I need for dinner tonight. Lots of yummy vegetables and pasta to boot! Thanks for the inspiration.
I am new to your site and I love it! I tried this vegetable toss tonight with chicken and it is amazing. I will definitely be trying more recipes.
I made this tonight for dinner using tri color pasta. So delicious and pretty. Gotta say I loved how the corn added a little bite of sweet here and there. I was tired and very hungry so I forgot to add the feta and chicken, but I have plenty left over so I’ll give it a go tomorrow. I’m hoping it tastes just as good cold. Thanks for the recipe!