This quick pasta 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. The following guest-post recipe is courtesy of Pasta Fits. Enjoy!
This recipe will make 4 servings, plus leftovers, total yield 10 cups.
Elbow Macaroni and Vegetable Toss Recipe
8 oz whole wheat elbow macaroni
1 cup frozen peas
1/3 cup prepared basil pesto
3 cups chopped zucchini
3 cups small broccoli florets
1 cup chopped onion
1 red pepper, chopped
2/3 cup grated Parmesan cheese
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.
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.
Add macaroni and remaining cooking liquid to skillet; toss until macaroni is coated and vegetables are tender. Stir in Parmesan cheese.
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As the weather heats up here I am on the lookout for some cool healthy salads and I have never heard of this one before. I love all of the ingredients and thing my family will too. Thank you again for another wonderful recipe that I will have to save.
I like using a lot of vegetables with salads and with pasta. This is a delicious recipe.
I like salads that use so many healthy vegetables like this one. Great idea to cook the vegetables with the pesto sauce for flavoring.
I love cold salads. I could find things my husband will eat also and add them. Thank you for the idea.
This would be good for hot days. I would cook up the pasta at night when it is cooler and put it together and let the flavors meld. I bet this tastes great.
What a yummy recipe! I love anything pasta and veggie; this is perfect for me.