Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Shell Pasta with Vegetables

on 2012 February 28


  • 1 13.25-ounce box medium-size shell pasta
  • 1/2 cup canola or olive oil
  • 1 garlic clove, pressed
  • 1 medium carrot, thinly sliced
  • 1 cup small broccoli florets
  • 1 cup frozen green peas
  • 1/2 teaspoon onion powder
  • salt and pepper, to taste
  • 2 cups cherry or grape tomatoes, halved
  • 1 teaspoon basil
  • 1/4 teaspoon oregano
  • 1 teaspoon parsley
  • 1/4 teaspoon mint
  • 1 cup grated Parmesan cheese


Cook pasta according to package directions.  When draining pasta, reserve 1 cup of pasta water.

Meanwhile, heat 2 tablespoons of oil over medium heat.  Add garlic, carrot, broccoli, and peas.  Season with salt and pepper and saute for 5 minutes.  Add 1 cup of pasta water (or just warm water), and simmer until vegetables are cooked through.  Stir in the tomatoes.  Toss in pasta with Parmesan and remaining herbs.  Serve warm.

From Barilla Whole Grain Medium shells box.


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