Rating: 3 stars
35 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 14
  • 2 star values: 10
  • 1 star values: 2
  • 35 Ratings
Anna Painter


Credit: Christopher Baker

Recipe Summary

35 mins
50 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • Cook the pasta according to the package directions. Drain and reserve.

  • Meanwhile, cook the garlic, onion, carrot, salt, and black pepper in the olive oil in a large pot over medium until just tender, about 10 minutes. Add the bell pepper, zucchini, and grape tomatoes and cook until the vegetables are just tender, 5 minutes more. Add the broth. Bring to a boil; reduce heat to a simmer and cook for 10 minutes.

  • Stir in the pasta to warm and serve, garnished with shaved Parmesan and chopped parsley.

Chef's Notes

Easy Homemade Parmesan Broth
Combine 12 oz. Parmesan cheese rinds with 2 yellow onions (sliced), 3 medium carrots (peeled and sliced), 1 smashed garlic clove, and 4 bay leaves in a large pot. Add 5 quarts cold water. Bring to a boil. Reduce heat and simmer, stirring occasionally, until flavorful, 30 minutes. Strain and cool completely. Makes 4½ quarts (18 cups).

Per 1 cup serving: 50 calories; 2.5g fat (1.5g saturated fat); 10mg cholesterol; 190mg sodium; 3g protein; 4g carbohydrates; 1g sugar; 1g fiber; 0mg iron; 95mg calcium.

Nutrition Facts

280 calories; fat 8g; saturated fat 2.5g; cholesterol 10mg; sodium 890mg; protein 10g; carbohydrates 42g; sugars 7g; fiber 4g; iron 2mg; calcium 130mg.