Crushed Macaroni and Vegetables
Elevate your pasta night with this vibrant and wholesome Crushed Macaroni and Vegetables recipe—a creative twist on classic comfort food. Featuring crushed macaroni for a unique texture, this dish is packed with a medley of fresh, colorful vegetables like carrots, zucchini, bell peppers, and juicy cherry tomatoes. Infused with fragrant oregano, basil, and a hint of red chili flakes, it’s all brought together in a light vegetable broth for a flavorful and satisfying experience. Topped with a sprinkling of grated Parmesan cheese, this one-pan recipe is as easy to make as it is delicious, with a total prep and cook time of just 35 minutes. Perfect for a quick weeknight dinner or a healthy family meal, this recipe is your go-to for a fun and nourishing pasta dish!
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Recipe Information
Ingredients
- 250 grams macaroni
- 1 medium, diced carrot
- 1 medium, diced zucchini
- 1 medium, diced bell pepper
- 10 whole, halved cherry tomatoes
- 1 small, finely chopped onion
- 3 cloves, minced garlic
- 3 tablespoons olive oil
- 1 cup vegetable broth
- 50 grams grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red chili flakes
- to taste salt
- to taste black pepper
Instructions
Break the macaroni into smaller pieces by placing them in a plastic bag and lightly crushing them with a rolling pin or the back of a spoon.
Bring a pot of salted water to a boil. Cook the crushed macaroni until al dente, following the package instructions. Drain and set aside.
In a large pan or skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 2-3 minutes.
Add the minced garlic and sauté for another 30 seconds until fragrant.
Add the diced carrot, zucchini, and bell pepper to the pan. Cook for 5-7 minutes or until the vegetables are slightly softened.
Stir in the halved cherry tomatoes, dried oregano, dried basil, and red chili flakes. Cook for 2 minutes, allowing the flavors to meld.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook for 3-4 minutes until the broth slightly reduces.
Add the cooked crushed macaroni to the skillet and toss everything together until evenly combined. Adjust seasoning with salt and black pepper to taste.
Transfer the crushed macaroni and vegetables to serving plates. Sprinkle grated Parmesan cheese on top before serving.
Serve immediately and enjoy your Crushed Macaroni and Vegetables!
Nutrition Facts
Calories |
1266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 5687 mg | 247% | |
| Total Carbohydrate | 136.7 g | 50% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 31.3 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 742 mg | 57% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1794 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
