Cheesy Pasta with Summer Veggies

Recipe Ingredients and Instructions to Download and Print: Cheesy Pasta with Summer Veggies (PDF)

Serves: 6 | Serving Size: 1-1⁄2 cups


4 cups assorted vegetables, sliced (zucchini, broccoli, peas)
1 cup grape or fresh tomatoes (chopped and seeds removed)
2 cups uncooked whole wheat pasta (rotini, bow tie, penne)
11⁄2 tablespoons vegetable oil
2 medium garlic cloves, minced, or 1⁄4 teaspoon garlic salt
1⁄2 cup onion, chopped (about 1⁄2 medium onion)
1 teaspoon dried Italian seasoning
1⁄4 teaspoon salt
1/8 teaspoon ground black pepper
1⁄4 cup Parmesan cheese
1⁄2 cup mozzarella cheese, shredded


  1. Wash and prepare vegetables and tomatoes.
  2. Cook pasta according to package directions. Drain water from cooked pasta and save 1⁄4 cup of water.
  3. Heat oil in a large skillet as pasta cooks. Add garlic and onion to skillet. Sauté over medium heat about 1-2 minutes or until soft.
  4. Add any uncooked hard vegetables and cook for 3 minutes. Add soft vegetables and continue to cook. Add Italian seasoning, salt and pepper. Add tomatoes last and cook until warm.
  5. Add cooked drained pasta to the vegetables. Add a little of the water from the pasta, if needed.
  6. Add cheeses to mixture. Stir until cheese is mostly melted. Serve immediately.


  • Pasta and cheese may help picky eaters enjoy vegetables. Vary the flavors and colors.
  • Add protein to this dish by stirring in cooked beans, meat or fish.
  • Use thawed frozen vegetables in this recipe.
  • Keep pasta on hand and use when you have extra vegetables.
  • Use this recipe for a quick, delicious, and nutritious meal.

This material is provided by Iowa State University Extension and Outreach. For more tips like this, visit the Spend Smart, Eat Smart website.

Cheesy Pasta with Summer Veggies Food Nutrition Facts Label