Fresh Vegetable Pasta Toss


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!


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  1. […] Original post by iowagirleats […]

  2. Johanna B 06.10.2009

    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.

  3. Chrissy 07.13.2009

    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.

  4. Jelli 09.23.2009

    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!

  5. Asha 07.05.2012

    Really nice :-) Fresh vegetables make it very healthy!!

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