Rainbow Penne
Ingredients
- 8 ounce penne pasta, dry
- 1 medium zucchini
- 2 medium carrot
- 1 cup cherry tomatoes
- 1 tablespoon olive oil
- 1 clove garlic
- 2 ear, yields corn on the cob
- 1/4 cup Parmesan cheese, grated
- 1/8 teaspoon black pepper, ground
- 1 tablespoon basil, fresh
Serve With
- 4 medium orange
Instructions
- Cook pasta to al dente, according to package directions; drain and set aside.
- Meanwhile, chop zucchini into bite-sized pieces, slice carrots 1/2-inch-thick and halve the cherry tomatoes. Mince the garlic and set aside separately.
- Heat oil in a large skillet over medium. Add garlic; cook and stir for 1 minute. Add all veggies, including corn; cook 5-6 minutes or longer if you desire softer veggies.
- Add pasta to veggies. Stir in Parmesan, pepper and chopped basil. Serve with orange wedges on the side.
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Nutrition
Calories: 437kcal | Carbohydrates: 83g | Protein: 14g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 151mg | Fiber: 12g | Sugar: 9g
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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