Print Recipe Close Window logo

Garden Vegetable Pasta

Yield: Yield: 4 servings. 1-1/2 cups per serving.



16 ounces dry penne pasta
4 cups assorted fresh sliced vegetables (can use frozen)
1 cup no-salt-added chicken broth
1/8 teaspoon cayenne pepper
1/2 teaspoon oregano
1/2 teaspoon basil

Cook the pasta according to package directions. Cook vegetables in chicken broth until crunchy, but cooked. Mix pasta with vegetables and add seasonings.