To make this side dish a meal, add chopped cooked chicken or shrimp to it.
Prep Time: 20 minutes
Serving Size: 1 cup
2 cups whole wheat rotini or penne pasta, uncooked
1 pound asparagus, ends trimmed
2 zucchini, sliced ¼ inch thick lengthwise
1 small eggplant, peeled and sliced ½ inch thick lengthwise
1 large red bell pepper, seeded and cut in half lengthwise
1 ½ tablespoons olive oil
1 clove garlic, minced
1 tablespoon chopped oregano
½ teaspoon salt (optional)
½ teaspoon ground black pepper
MAKE IT GLUTEN-FREE: To make this recipe gluten-free, use gluten-free brown rice or quinoa pasta.
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From graduation parties, to Fourth of July picnics, to good old-fashioned backyard barbeques – we can help celebrate summer with healthy and fun food!
Planning a summer picnic or barbeque? Consider offering some dishes that are on the lighter side.
See how you can still enjoy traditional picnic foods as part of a balanced meal plan.See Meal Plan
Calculate the number of calories you should eat each day to maintain your present body weight:
This number estimates how many calories you should eat per day to keep your body weight where it is now.
If you want to lose weight, you may need fewer calories. You should talk with your health care team for more personalized recommendations, but this calculator can help to get you started.Calculate My Calories
*Estimates are rounded to the nearest 200 calories. An individual's calorie needs may be higher or lower than these average estimates. Developed from the 2010 US Dietary Guidelines for Americans.