Vegetarian

Summer Veggie Pasta is for Dinner.

Summer Veggie Pasta takes 20 minutes to prepare.

Summer Veggie Pasta takes 20 minutes to cook.

Summer Veggie Pasta makes 8 servings.

The ingredients for Summer Veggie Pasta are:

* 1 tablespoon extra-virgin olive oil
* 1/2 zucchini, halved lengthwise and sliced 1/4 inch thick (see note)
* 1/2 cup cherry tomatoes, halved
* 1 carrot, peeled and grated
* 1 small onion, sliced thin
* 1/2 medium red bell pepper, stemmed, seeded, and cut into 1/4 inch pieces
* salt
* 1 1/2 tablespoons tomato paste
* 2 garlic cloves, minced
* pinch red pepper flakes
* 3/4 cup low-sodium chicken broth (see note)
* 1/4 pound whole-wheat rotini pasta or other curly shaped whole wheat pasta
* 1 1/2 cups baby arugula
* 2 tablespoons chopped fresh basil
* freshly ground black pepper
* grated Parmesan cheese

Here is how you make Summer Veggie Pasta:

1. Heat 1 teaspoon of the oil in a 10-inch nonstick skillet over medium-high heat until shimmering. Add the zucchini and cook, stirring often, until well browned, about 3 minutes. Add the cherry tomatoes, toss to combine, and cook until slightly wilted, about 1 minute. Transfer to a large bowl.2. Add 1 teaspoon more oil to the skillet and heat over medium heat until shimmering. Add the carrot, onion, bell pepper, and 1/8 teaspoon salt, cover, and cook until the vegetables have softened, 5-7 minutes. Stir in the tomato paste and continue to cook until it begins to brown, about 1 minute. Stir in the garlic and pepper flakes, and cook until fragrant, about 30 seconds. Stir in the broth, scraping up any browned bits. Bring to a simmer and cook until slightly thickened, about 1 minute; cover and set aside.3. Meanwhile, bring 4 quarts water to a boil in a large pot. Add the pasta and 1 tablespoon salt, and cook, stirring often, until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot.4. Add the sauteed zucchini-tomato mixture, broth mixture, arugula, basil, and remaining 1 teaspoon oil to the cooked pasta, and gently toss to combine. Cover and let sit off the heat until the vegetables are hot, about 1 minute. Season with salt and pepper to taste and adjust sauce consistency with the reserved cooking water as desired. Sprinkle with grated Parmesan and serve. Number of Servings: 8Recipe submitted by SparkPeople user SISTERMARYERIS.

The nutritional information for Summer Veggie Pasta is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 154.9

• Total Fat: 2.5 g
• Cholesterol: 0.0 mg
• Sodium: 440.7 mg
• Total Carbs: 30.0 g
• Dietary Fiber: 2.9 g
• Protein: 5.2 g

The dietary needs meet for Summer Veggie Pasta is Vegetarian