Triple-Veggie Pasta

3.4
(14)

Learn how to make pasta lightened-up with this pesto and light Alfredo dish. There are actually oodles of veggies hiding in this creamy pasta recipe! Each bowl of vegetable pasta is loaded with summer squash, carrots, and tomatoes, mushrooms, and peas.

Triple-Veggie Pasta
Photo: Jason Donnelly
Total Time:
30 mins
Servings:
4
Yield:
6 cups

Ingredients

  • 1 medium zucchini, trimmed

  • 1 medium straight-neck yellow summer squash, trimmed

  • 1 large carrot (1-inch diameter), peeled and trimmed

  • 1 cup light Alfredo pasta sauce

  • 1 tablespoon basil pesto

  • ⅛ - ¼ teaspoon crushed red pepper

  • 1 tablespoon olive oil

  • 1 cup sliced fresh cremini mushrooms

  • 2 cup cooked chicken breast strips

  • ½ cup halved grape or cherry tomatoes

  • ½ cup frozen peas

  • Small fresh basil leaves or snipped fresh basil

Directions

  1. Using a spiral vegetable slicer fitted with the small blade, cut zucchini and yellow squash into long strands (about 7 cups lightly packed strands). Keeping carrot separate, cut carrot into long strands (about 1 cup lightly packed strands). If desired, cut through strands with kitchen scissors to make them easier to serve.

  2. In a bowl combine Alfredo sauce, pesto, and red pepper.

  3. In an extra-large skillet heat oil over medium heat. Add mushrooms; cook and stir 4 minutes. Add carrot; cook and stir 1 minute. Add squash mixture; cook and toss with tongs 2 minutes. Stir in Alfredo mixture, chicken, tomatoes, and peas; heat. Sprinkle with basil.

Nutrition Facts (per serving)

269 Calories
13g Fat
12g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 269
% Daily Value *
Total Fat 13g 17%
Saturated Fat 5g 25%
Cholesterol 86mg 29%
Sodium 456mg 20%
Total Carbohydrate 12g 4%
Total Sugars 6g
Protein 26g
Vitamin C 22.2mg 111%
Calcium 87mg 7%
Iron 1.7mg 9%
Potassium 609mg 13%
Folate, total 44.6mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.7mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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