Rainbow Pasta
  • 20
  • 4
  • 320
  • 4

Rainbow Pasta

  • 8 ounces dry pasta, such as rotini, penne, or farfalle
  • 2 cups chopped fresh or frozen mixed vegetables, such as broccoli, carrots, cauliflower, and zucchini
  • 1 (14.5–ounce) can diced tomatoes with Italian herbs
  • 8 tablespoons shredded, part–skim Mozzarella cheese or Parmesan cheese​

  1. Cook pasta as directed on the package.
  2. When pasta is done, add vegetables. Cook 2 more minutes for fresh vegetables or 1 minute for frozen. Turn off heat. Drain pasta and vegetables carefully.
  3. Put pot back on stove over medium-low heat. Add tomatoes and their juices to the pot. Stir well. Heat 1-2 minutes.
  4. Remove from heat. Split pasta and vegetables between 4 plates or bowls. Top each with 2 tablespoons cheese. Serve right away.

Makes 4 servings - 1½ cups pasta per serving.

​Calories: 320
Total Fat: 4.5 g
Saturated Fat: 2 g
Trans Fat: 0 g
Cholesterol: 10 mg
Sodium: 230 mg
Total Carbohydrate: 55 g
Dietary Fiber: 5 g
Protein: 15 g