Pasta with Vegetables

Name: Pasta with Vegetables
Yield: 6 servings
Ingredients: 12 cherry tomatoes (cut in half); 1 tablespoon garlic (minced); 1/2 onion, medium (finely chopped); 1/2 green pepper (finely chopped); 3 tablespoons fresh basil (chopped); 1/2 teaspoon dried oregano; 1 tablespoon olive oil (or oil of your choice); salt and pepper (optional, to taste); 6 cups pasta (cooked); 6 tablespoons Parmesan cheese (grated)

Source: Originally named Uncooked Tomato Sauce Farm Fresh Summertime Recipes Connecticut Food Policy Council

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-10-22.

Combine fresh veggies from your garden or the farmers' market with pasta to make this your new favorite summer recipe.

Makes

6 servings

Ingredients

12 cherry tomatoes (cut in half)
1 tablespoon garlic (minced)
1/2 onion, medium (finely chopped)
1/2 green pepper (finely chopped)
3 tablespoons fresh basil (chopped)
1/2 teaspoon dried oregano
1 tablespoon olive oil (or oil of your choice)
salt and pepper (optional, to taste)
6 cups pasta (cooked)
6 tablespoons Parmesan cheese (grated)

Directions

Wash hands with soap and water.
Chop tomatoes and mix with all the remaining ingredients in a large bowl.
Let the mixture stand at room temperature for about 20 minutes. Toss with cooked pasta and top with grated cheese.

Notes

Add a can of white or black beans, drained, for extra protein before tossing with pasta. Feel free to add other vegetables that you have on hand. Salt and pepper not included in analysis.

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.