Quick and Easy Veggie Pasta
Frozen mixed vegetables make this side dish super quick and easy. The mix we chose has yellow squash, green beans, onion strips, julienne carrots, and diced red bell pepper. You can choose any combination you like.
Ingredients
- 10 ounces Whole Wheat Elbow Pasta
- 24 ounces Frozen Mixed Vegetables such as Birds Eye®Normandy Blend
- 1 cup Grape or Cherry Tomatoes cut in half
- ½ cup Red Onion sliced thin
- 1 cup Light Italian Salad Dressing
- ¼ cup Parmesan Cheese shredded
Instructions
- Cook the pasta according to package directions for al dente; no salt added to water. Add mixed vegetables last 5 minutes of cooking time. Drain.
- Toss all ingredients in the same pot that pasta and mixed veggies were cooked in. Cover and keep warm until ready to serve.
- Makes about 10 cups.About 1⅔-cups per serving.Store leftovers covered in refrigerator for up to one week.
Nutrition Facts
Quick and Easy Veggie Pasta
Amount per Serving
Calories
307
% Daily Value*
Fat
11
g
17
%
Saturated Fat
1
g
6
%
Cholesterol
3
mg
1
%
Sodium
411
mg
18
%
Carbohydrates
40
g
15
%
Fiber
7
g
29
%
Sugar
4
g
4
%
Protein
8
g
16
%
Carb Count
2.5
16
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Grains = 2 servings, Vegetables = 1.5 servings
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