Veggie Confetti Pasta
A super easy and veggie-filled pasta dish!
Print
Pin
Servings: 6 servings
Calories: 306kcal
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!