pasta

Minestrone Soup

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Ingredients

  • 1 1/2 10-ounce packages frozen vegetables, any type (or 1-2 cans of vegetables, 15 ounces each, low sodium rinsed and drained, such as green beans and carrots)
  • 2 cans crushed tomatoes, low-sodium (14.5 ounces each)
  • 2 cans broth, any flavor, low-sodium (14 ounces each)
  • 1 can beans, any type (15.5 ounces), rinsed and drained
  • 1 cup pasta, dry, any type
  • 1 tsp. no-sodium Italian seasoning
  • 1 tsp. or less salt

Directions

  1. In a large pot, combine frozen or canned vegetables, tomatoes, broth, and beans.
  2. Bring the soup to a boil and add the pasta, Italian seasoning, and salt. Then reduce to low heat.
  3. Let simmer for 6-8 minutes or until the pasta and vegetables are tender.
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.

One Skillet Meal

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pasta soup in a bowl

Makes 4-6 servings

Try different shaped pasta to add variety, like shells, elbows, or fusilli!

Ingredients

  • 1 T. olive oil 1-2 garlic cloves, minced
  • 1 package mustard greens, collard greens, spinach, or broccoli (10 ounces, frozen or 2-3 cups fresh)
  • 1 can stewed or diced tomatoes (28 oz.)
  • 1 cup brown rice or whole-wheat pasta, cooked
  • 1 can white beans (15 oz., rinsed and drained)
  • salt and pepper (to taste)
  • oregano, basil, or red pepper flakes (other spices to taste)

Directions

  1. Heat oil in a non-stick skillet on medium-high heat.  Sauté the garlic.
  2. Add the canned tomatoes and greens.
  3. Cook greens about 10 minutes or until they are as soft as you like them. Stir gently.
  4. Add the rice, canned beans, and seasonings. Cook until heated through.
healthy family CT logo
UConn Extension logo

This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.

Fall Pasta Salad

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Fall Pasta Salad

Makes 6 servings.

35 minutes cook time.

Ingredients

  • 1 pound of penne or rotini pasta
  • olive or canola oil
  • 10 ounces frozen or fresh butternut squash, cubed
  • 1 pound Brussels sprouts, cut in half
  • salt and pepper
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 6 oz. spinach
  • 6 oz. Parmesan cheese (optional)

For the sauce

  • 1 tsp. oil
  • 1/2 white onion, diced
  • 1 tsp. garlic powder
  • 2 tbsp. butter
  • 1/4 cup low-fat milk
  • juice of 1/2 a lemon

Directions

  1. Cook pasta in boiling water according to directions. Drain pasta, and set aside. Set large pot aside.
  2. Preheat oven to 425° F.
  3. Grab two sheet pans. Spread the Brussels sprout halves in a single layer on one, and butternut squash cubes on the other.
  4. Drizzle with oil, salt, pepper, cinnamon and nutmeg. Bake in oven for 15-20 minutes, or until light golden brown and tender.
  5. Use a small pot to make the sauce. Start by adding 1 tsp. oil and the diced onion. Cook on medium heat until golden.
  6. Add butter. Once melted, add milk and heat for one minute. Add lemon juice and garlic powder. Turn heat down to low and let simmer.
  7. In the large pot you boiled the pasta in, add sauce, pasta, cooked vegetables, and spinach. Gently combine, and let cook for 3 minutes on low-medium heat.
  8. Top with Parmesan cheese. Serve warm, or at room temperature.
healthy family CT logo
UConn Extension logo

This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.