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Veggie Confetti Pasta

A super easy and veggie-filled pasta dish!
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Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 20 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
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