Lunch: 2-for-1 Pasta Primavera

Recipe by Woman's Day Kitchen For a refreshing take on dinner pasta, try this veggie-packed recipe filled with peas, plum tomatoes and yellow squash, all served over a bed of whole-wheat penne dressed with oil, chicken broth and a dusting of grated Parme

Ingredients

1 box whole-wheat penne
2 tbsp. olive oil
1 1/2 lb. zucchini, quartered lengthwise
1/2 lb. yellow summer squash, quartered lengthwise
1 tbsp. minced garlic
1 box frozen peas
1 can reduced-sodium chicken broth
12 oz. plum tomatoes
Serve with: grated Parmesan and crushed black pepper

Instructions

You'll get two meals from this chockful-of-veggies pasta. Save the leftovers (about 8 cups) and toss with Italian dressing, or just a bit of red wine vinegar, for a healthy pasta salad lunch.
Bring a large pot of salted water to a boil. Add pasta and cook as package directs; drain pasta and return to pot.
Meanwhile, heat oil in a large nonstick skillet. Add zucchini and yellow squash; cook, stirring often, over medium-high heat 5 minutes or until crisp-tender.
Add garlic and peas; cook 1 minute or until fragrant. Stir in broth and bring to a simmer.
Pour vegetable mixture over pasta. Add tomatoes; toss to mix and coat. Transfer about 8 cups of pasta to a plastic container with a tight-fitting lid and refrigerate up to 2 days.

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