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
Total Time 30 minutes
Servings 4 servings, plus leftovers
Calories 430 kcal
Ingredients
- 8 oz 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 chopped onion
- 1 red pepper chopped
- 2/3 cup grated Parmesan cheese
Instructions
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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.
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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.
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Add macaroni and remaining cooking liquid to skillet; toss until macaroni is coated and vegetables are tender. Stir in Parmesan cheese.
Recipe Notes
Substitute sun-dried tomato pesto or olive tapenade for basil pesto if desired.
For added protein, add cooked chickpeas, lentils or white beans.
A SharethePasta.org original recipe.
