Easy Healthy Pasta and Veggies a quick and easy lunch or tasty side! This fresh and colorful vegetable pasta features a flavorful store-bought pesto that coats every bite.

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Easy Healthy Pasta and Veggies

The beauty of this recipe is how quick and simple it is to make. The pasta and vegetables cook together. Then, you stir in store-bought pesto to kick up the flavor. You can serve this easy, healthy pasta with veggies hot or cold or as a main or side dish. If your crew is like mine and wants a protein, either serve it with grilled chicken or, for a faster alternative, frozen grilled chicken.

First, you can use regular or gluten-free pasta. I like organic pasta and there is a lot of variety in kinds of pasta now to choose from, which works perfectly with this healthy veggie pasta.
You can use fresh or frozen vegetables. It’s a good, go-to recipe for busy times that I like to keep frozen vegetables on hand to make this healthy pasta and veggies dish.
I used frozen corn and peas, but fresh broccoli. The great thing about this recipe is that you can change the vegetables to your favorites or whatever you have on hand. I particularly like to use edamame in this easy pasta and veggie recipe.
Also, if you have leftover roasted vegetables, they are fantastic mixed with pasta and pesto, making a dish that’s easy and healthy with pasta and veggies, too.
Finally, I used a store-bought pesto, but you can use homemade.

This is tasty with Gulden’s Mustard & Marmalade Grilled Pork Chops. As well as cube leftover chicken and tossed in for more protein! Also, try

Easy Healthy Pasta and Veggies

Quick and easy pasta with peas, corn, and broccoli.

Author: Paula

5 from 3 votes

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Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: 4 servings

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Ingredients

2 cup uncooked pasta
1 cup broccoli
1 cup steam fresh corn
1 cup frozen English peas
1/3 cup pesto

Instructions

Cook pasta according to package directions, adding salt to the water before boiling.
Three minutes before the pasta has finished cooking, add the broccoli and corn.
One minute before the pasta is finished, add the English peas.
Drain the pasta. After it has drained place it in a medium-sized bowl. Next, add pesto and stir until combined.
Serve warm or cold. Store leftovers in an airtight container in the refrigerator up to 4 days.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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3 Comments

That looks so yummy! I have a friend who's family recently had to go gluten free, I can't wait to share this recipe with her! We'd love to have you link this up at our party

I've used gluten-free pasta for years and love it, especially when I found Tinkyada, which is the only pasta I will ever use now. I don't think that gluten-free has to do with dieting, just with getting rid of gluten (which some people cannot tolerate) or getting rid of grains, which are way overused in the American diet. Even dogs do better on a grain-free diet.

Sounds good. I have tired it before when it was on special and haven't thought to try it again. Now I am watching my calories, I may have to revisit it 🙂