This quick pasta dish makes a satisfying dinner and leftovers can be re-purposed in a variety of ways: scooped into ramekins with a sprinkle of shredded cheese on top for an easy baked pasta, or used as a base for frittatas or muffins.


  1. In large pot of boiling water, cook macaroni according to package directions, adding peas in the last minute of cooking. Drain, reserving 2/3 cup cooking liquid.
  2. Meanwhile, in large skillet set over medium heat, heat pesto and 1/3 cup cooking liquid; cook zucchini, broccoli, onion and red pepper, covered, for about 3 minutes or until vegetables are tender-crisp.
  3. Add macaroni and remaining cooking liquid to skillet; toss until macaroni is coated and vegetables are tender. Stir in Parmesan cheese.


  • Substitute sun-dried tomato pesto or olive tapenade for basil pesto if desired.
  • For added protein, add cooked chickpeas, lentils or white beans.

Makes: 4 servings, plus leftovers. Per serving: 430 calories, 14 g fat, 4 g saturated fat, 15 mg cholesterol, 570 mg sodium, 59 g carbohydrates, 10 g fiber, 8 g sugar, 22 g protein.

A Pasta Fits original recipe.

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