Easy Healthy Pasta and Veggies

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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.

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 hot or cold or as a main or side dish. If your crew if like mine and want a protein, either serve it with grilled chicken or for a faster alternative, frozen grilled chicken.

Easy Healthy Pasta and Veggies

  1. 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.
  2. 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.
  3. 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 recipe.
  4. As well, if you have leftover roasted vegetables, they are fantastic mixed with pasta and pesto.
  5. Finally, I used a store-bought pesto, but you can use homemade.
Easy Healthy Pasta and Veggies
Easy Healthy Pasta and Veggies

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 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings


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


  • 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.


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Calories: 269kcal | Carbohydrates: 40g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 206mg | Potassium: 349mg | Fiber: 5g | Sugar: 4g | Vitamin A: 836IU | Vitamin C: 38mg | Calcium: 59mg | Iron: 1mg
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This is tasty as a side with Gulden’s Mustard & Marmalade Grilled Pork Chops. As well, cube leftover chicken and tossed in for more protein!

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You can also find great recipes here or at Meal Plan Monday or Weekend Potluck.


  1. 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

  2. 5 stars
    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.

  3. 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 🙂

5 from 3 votes (2 ratings without comment)

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Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!