Elbow Macaroni and Vegetable Toss

This quick pasta dish makes a satisfying dinner and leftovers can be re-purposed in a variety of ways: scooped into ramekins with a sprinkle of shredded cheese on top for an easy baked pasta, or used as a base for frittatas or muffins.

Elbow Macaroni and Vegetable Toss

Prep Time

10 minutes

Cook Time

15 minutes

Serves

4 people

This quick pasta dish makes a satisfying dinner and leftovers can be re-purposed in a variety of ways: scooped into ramekins with a sprinkle of shredded cheese on top for an easy baked pasta, or used as a base for frittatas or muffins.

 

This recipe is courtesy of Pasta Fits.

Ingredients

  • 8 ounces whole wheat elbow macaroni
  • 1 cup frozen peas
  • 1/3 cup prepared basil pesto
  • 3 cups chopped zucchini
  • 3 cups small broccoli florets
  • 1 cup onion, chopped
  • 1 red pepper, chopped
  • 2/3 cup Parmesan cheese, grated

Preparation

  • 1 In large pot of boiling water, cook macaroni according to package directions, adding peas in the last minute of cooking. Drain, reserving 2/3 cup cooking liquid.
  • 2 Meanwhile, in large skillet set over medium heat, heat pesto and 1/3 cup cooking liquid; cook zucchini, broccoli, onion and red pepper, covered, for about 3 minutes or until vegetables are tender-crisp.
  • 3 Add macaroni and remaining cooking liquid to skillet; toss until macaroni is coated and vegetables are tender. Stir in Parmesan cheese.

Tips:

  • 1 Substitute sun-dried tomato pesto or olive tapenade for basil pesto if desired.
  • 2 For added protein, add cooked chickpeas, lentils or white beans.

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