This recipe comes together quickly for a weeknight meal. I like how it uses up leftover vegetables so they are not wasted.

Pasta with fresh zucchini, tomatoes, garlic, onions, carrots, basil and rosemary.

Serves: 4

Serving size: 1 3/4 cups

Prep time: 5-10 minutes

Cook time: 15 minutes


3 cups pasta, cooked, use any shape pasta you like, leftover or freshly cooked. Try whole-wheat pasta for a change of pace.
1 1/2 cups vegetables, any combination of canned, frozen, fresh or leftover vegetables such as: tomatoes, zucchini, peppers, broccoli, cauliflower, green beans, peas, carrots, mushrooms, leftover vegetable stir-fry
1 cup cooked chicken, beef, pork or beans
1/2-1 tsp. any seasoning mix like Italian herb, southwestern, garlic powder, garlic pepper, lemon juice
1 cup low sodium tomato or spaghetti sauce, 1/4 cup oil and vinegar or 1/4 cup Itailian salad dressing, or pesto
1/4 cup shredded reduced fat cheddar cheese, mozzarella cheese, monterey jack cheese


  1. Wash hands with soap and water.
  2. Cook pasta. If using leftovers, re-heat in microwave.
  3. While pasta cooks, gently rub any fresh vegetables you are using under cold running water.
  4. Chop any whole vegetables.
  5. Cook vegetables in a small amount of oil in a large skillet.
  6. While vegetables cook, cut meat into bite-sized pieces, if using.
  7. Add  meat or beans to skillet and cook for 5 minutes or until heated through.
  8. Add seasoning and sauce and cook until sauce is hot.
  9. Serve with your choice of cheese topping.

Nutrition Facts Label Quick Pasta

Nutrition Facts Label calculated with chicken, low sodium spaghetti sauce, whole-wheat pasta, frozen mixed vegetables and mozzarella cheese.


Nutrition Connections Teacher
Health & Well-Being Teacher
Phone: (603) 536-3720 ext. 103
Office: Cooperative Extension, Taylor Hall, Durham, NH 03824