In a large pot, bring a quart of water to a rolling boil and add a few small drops of olive oil into the water (to keep the pasta from sticking). Add pasta and cook for about 8 to 10 minutes, or until al dente.
Meanwhile, heat remaining oil in a large skillet; add in the garlic and let it cook for no longer than 1 minute.
Add broccoli, zucchini, carrots, green beans, and peas, stirring often, allowing them to become tender but crispy (about 3 minutes).
Add tomatoes, parsley, basil, thyme, and oregano and simmer for 2 minutes, until tomatoes become tender but still somewhat firm.
When pasta is ready, drain in a colander and set aside in a large bowl.
Add sauce to pasta and sprinkle with Parmesan (adding salt, black pepper, and red pepper flakes to taste).
Toss and serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (141g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 11 (20%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 65.5mg||2 %|
|Potassium 268.8mg||7 %|
|Total Carbohydrate 9.2g||3 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 6.4g|
|Protein 2.9g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 55
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