Balsamic Veggie Pasta - KNEP - Kentucky Nutrition Education Program


Balsamic Veggie Pasta

Receta en Español
Servings:4Serving Size:2 cups


  • 4 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 1 small zucchini, chopped
  • 1 small yellow squash, chopped
  • 2 tomatoes, chopped
  • ½ cup green onions, chopped
  • Salt and pepper to taste
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dried basil
  • 8 ounces whole wheat pasta
  • 1 tablespoon Parmesan, grated


  1. In large skillet, heat 1 tablespoon olive oil over medium heat.
  2. Add minced garlic and cook one minute, until fragrant.
  3. Add chopped zucchini, squash, tomatoes, and green onions, and cook until tender.
  4. Add salt and pepper to taste.
  5. In a large bowl, whisk together 3 tablespoons olive oil, balsamic vinegar, and dried basil.
  6. Stir in zucchini, squash, tomatoes, and green onions.
  7. Let sit for 5 to 10 minutes.
  8. In a large pot, cook pasta in salted water about 7 minutes, until al dente.
  9. Drain.
  10. Toss pasta with vegetable mixture until incorporated.
  11. Sprinkle with Parmesan cheese. Serve warm.
Source: Plate it up! Kentucky Proud Project.

390 calories, 16g fat, 3.5g saturated fat, 0mg cholesterol, 200mg sodium, 52g carbohydrate, 1g fiber, 6g sugars, 0g added sugars, 10g protein