Recipes and Cooking Triple-Veggie Pasta 3.4 (14) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 25, 2016 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Total Time: 30 mins Servings: 4 Yield: 6 cups Jump to Nutrition Facts 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 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. In a bowl combine Alfredo sauce, pesto, and red pepper. 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. Rate it Print Nutrition Facts (per serving) 269 Calories 13g Fat 12g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.