Pasta with Vegetables

Name: Pasta with Vegetables
Yield: 6 servings
Ingredients: 12 cherry tomato, cut in half; 1 tbsp garlic, minced; 0.5 yellow onion, finely chopped; 0.5 green bell pepper, finely chopped; 3 tbsp fresh basil, chopped; 0.5 tsp dried oregano; 1 tbsp olive oil, or oil of your choice; salt, optional, to taste; black pepper, optional, to taste; 6 cup pasta, cooked; 6 tbsp parmesan, grated

6 servings280 calories

Contains

gluten
dairy

Pasta with Vegetables — Photo: Lablascovegmenu, CC BY 2.0

Nutrition per serving

estimate · USDA data

Calories: ~280
Protein: ~10 g
Carbs: ~47 g
Fat: ~5 g

More nutrition

Nutrition facts

Per serving, estimated

Calories280

% Daily value*

Total fat 5 g: 7%
Sodium 70 mg: 3%
Total carbohydrate 47 g: 17%
Dietary fiber 3 g: 12%
Protein 10 g: 20%

*Percent daily values use a 2,000 calorie diet. Amounts are estimated from USDA data.

Ingredients

6 servings

12 cherry tomatoes, cut in half
1 tbspgarlic, minced
1/2 yellow onion, finely chopped
1/2 green bell pepper, finely chopped
3 tbspfresh basil, chopped
1/2 tspdried oregano
1 tbspolive oil, or oil of your choice
to taste salt, optional, to taste
to taste black pepper, optional, to taste
6 cupspasta, cooked
6 tbspparmesan, grated

Skip pantry staples (4 in this recipe)

quantities scale with servings

Method

Wash hands with soap and water.
Chop tomatoes and mix with all the remaining ingredients in a large bowl.
Let the mixture stand at room temperature for about 20 minutes. Toss with cooked pasta and top with grated cheese.

Pasta with Vegetables

Nutrition per serving

Ingredients