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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

  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.

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.