Ingredients
Units
- 12 ounces whole-wheat pasta
- 2 tablespoons olive oil
- 1/2 of a medium onion (chopped)
- 1 large carrot (peeled and diced)
- 2 cloves garlic (minced)
- 1 medium zucchini (diced)
- 1 cup chopped broccoli florets
- 1/2 cup cherry or grape tomatoes (halved)
- 1/3 cup frozen peas
- 1/4 cup low-sodium vegetable broth
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- 1/4 teaspoon black pepper
Instructions
- Cook pasta al dente according to package directions. Drain, reserving ½ cup pasta water.
- Heat olive oil in a large skillet. Add the onion and carrot and sauté for 5 minutes, until the onion is translucent. Add the garlic and continue to sauté for another 1-2 minutes. Add zucchini and broccoli and cook for another 5-7 minutes, stirring occasionally, until all of the vegetables are tender.
- Add tomatoes and frozen peas to the skillet and cook for 1 minute more. Stir in vegetable broth.
- Add cooked pasta and some reserved pasta water. Toss to combine (add more water if needed). Stir in Parmesan cheese and basil.
- Season sparingly with salt (as desired) and pepper. Serve immediately.
Notes
Approximate sodium content: 158mg per serving
Nutrition information is estimated and may vary depending on the specific brands and ingredients used.
- Prep Time: 15 minutes
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Salt