Garden Pasta


  • 2 cups diced zucchini or yellow squash

  • 2 cups diced, fresh tomatoes

  • 2 cups shredded kale or other greens

  • 1 large sweet onion, diced

  • 4 cloves garlic, minced

  • ½ cup minced fresh basil

  • 1 cup vegetable broth (Imagine brand)

  • 1 1/2 tsp. salt or seasoned salt

  • ¼ tsp. pepper, optional

  • squeeze of fresh lemon

  • ½ pound whole grain spaghetti, cooked according to package directions

  • garnish: chopped, fresh grape tomatoes and rehydrated sundried tomatoes, slivered.


  1. Put all chopped vegetables except greens in a large skillet.

  2. Add seasonings, except basil, and 1 cup vegetable broth.

  3. Bring to a boil over high heat.

  4. Stir vegetables gently while cooking, until half of the broth is absorbed and vegetables are crisp/tender.

  5. Add greens and cook another minute or two.

  6. Toss vegetable mixture with pasta, basil and lemon juice, adding a few more tablespoons of vegetable broth if pasta is too dry.

  7. Top with fresh grape tomatoes and sun dried tomatoes and serve.

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