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    Home » Main » Colorful Veggie Confetti Pasta Recipe

    Colorful Veggie Confetti Pasta Recipe

    Published: Jun 25, 2014 · Modified: Dec 3, 2020 by Megan Porta · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Veggie Confetti Pasta – a super easy and vegetable-packed dinner! Sweet Peppers and asparagus bites with fresh basil create a delicious pasta meal. Great weeknight dinner option!

    The little boys and I survived our 2,800-mile Kentucky/North Carolina road trip. We packed many smiles, tears and memories into 13 days. One of the greatest gifts I feel I can give to my precious boys is introducing them to ADVENTURE. I love adventure and I want them to seek it, always. There is so much to see and do and explore and discover. There are so many amazing people to meet and love and make connections with. Elijah told me the other day that he wants to visit Egypt. “Maybe next summer,” he said. Uhh, I was thinking maybe just visiting the west coast next summer. I promised him that we will explore the world together (with the rest of our family, if they are up for it, too)! Egypt and everything in between.

    I made this super easy meal at my parents’ house while we were in NC. It was a hit!

    Prepare 16 ounces of penne pasta according to package directions. Drain, rinse and set aside.

    Meanwhile, add the following to a skillet:

    3/4 cup chicken broth

    2-3 cloves minced garlic

    Cook over medium-high heat for 3 minutes, stirring occasionally.

    Add:

    2 large handfuls baby carrots, quartered lengthwise

    Cook for 5 minutes, stirring occasionally.

    Add:

    1 red bell pepper, sliced and cut into 1-inch pieces

    1 bunch asparagus, ends removed and cut into 1-inch pieces

    Cook for 4 minutes, stirring occasionally.

    Add:

    2 tablespoons fresh basil, chopped

    Cook for 1 minute.

    Add the cooked pasta.

    Cook, stirring occasionally, until warmed through, 2 to 3 minutes.

    Pour into a serving dish and top with shredded Parmesan cheese. Serve warm!

    Veggie Confetti Pasta

    A super easy and veggie-filled pasta dish!
    No ratings yet
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Servings: 6 servings
    Calories: 306kcal
    Author: Megan Porta

    Ingredients

    • 16 oz. penne pasta
    • 3/4 cup chicken broth
    • 2-3 cloves garlic minced
    • 2 large handfuls baby carrots quartered lengthwise
    • 1 red bell pepper sliced and cut into 1-inch pieces
    • 1 bunch asparagus ends removed and cut into 1-inch pieces
    • 2 tbsp. fresh basil chopped
    • Shredded Parmesan cheese for topping

    Instructions

    • Prepare the pasta according to package directions. Drain, rinse and set aside.
    • Meanwhile, add the chicken broth and garlic to a skillet. Cook over medium-high heat for three minutes, stirring occasionally. Add the carrots and cook for five minutes, stirring occasionally. Add the bell pepper and asparagus pieces and cook for an additional 4 minutes, stirring.
    • Add the basil and cook for 1 minute. Add the cooked pasta and cook until warmed through, approximately three minutes. Pour mixture into a serving dish, top with cheese and serve.

    Nutrition

    Calories: 306kcal | Carbohydrates: 61g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Sodium: 115mg | Potassium: 400mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1494IU | Vitamin C: 33mg | Calcium: 46mg | Iron: 3mg
    Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!

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