• 8 Ratings

This whole wheat pasta bowl is brimming with summer vegetables, including green beans, carrots, and zucchini. Basil adds a crowning burst of freshness.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Cook penne according to package directions; drain. Return penne to hot saucepan; cover and keep warm.

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  • Meanwhile, in a large skillet cook and stir carrots in hot olive oil for 5 minutes. Add green beans, green onion, broth, and garlic. Reduce heat and simmer, uncovered, for 3 minutes, stirring occasionally. Stir in squash. Simmer, uncovered, for 4 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.

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  • Toss vegetable mixture, basil, and salt with penne. Sprinkle with almonds, cheese (if desired), and pepper.

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  • Makes 4 servings

Nutrition Facts

284 calories; total fat 9g; saturated fat 1g; polyunsaturated fat 2g; monounsaturated fat 5g; cholesterolmg; sodium 375mg; potassium 500mg; carbohydrates 42g; fiber 7g; sugar 3g; protein 12g; vitamin a 583IU; vitamin c 21mg; thiaminmg; riboflavinmg; niacin equivalents 4mg; vitamin b6mg; folate 145mcg; vitamin b12mcg; calcium 91mg; iron 3mg.

Reviews

8 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0