Tomatoes and Macaroni with Summer Vegetables

Share with your friends!

This Tomatoes and Macaroni with Summer Vegetables recipe is so easy and quick to throw together. Pair it with some grilled chicken for the perfect summer meal. It’s great for those nights when you just don’t know what to make for dinner.

Close up of tomatoes and macaroni

This page may contain affiliate links. For more information please read my Disclosure Policy.

This dish is loaded with summer vegetables, fresh herbs, and tossed with a delicious creamy sauce. The secret to the sauce is as the pasta cooks the starch from the pasta combines with the chicken stock to create an easy and delicious creamy sauce.

Ingredients on dark background

Ingredients

This is the perfect late summer dish. It is bursting with summer’s best fresh produce.

  • 3 cups (24oz) chicken broth
  • 2 cups (8oz) elbow macaroni
  • 2 tablespoons of olive oil
  • 2 tablespoons of butter
  • 1 small onion
  • 2 garlic cloves – minced
  • 2 ears of corn – kernels removed approximately 1.5 cups
  • 1 medium zucchini – chopped approximately 1 cup
  • 1 bell pepper – chopped
  • 1-pint of cherry tomatoes
  • 1/2 cup of grated Parmesan
  • 1/2 cup chopped mixed fresh herbs (parsley, sage, thyme, oregano, etc.)

Substitutions

This recipe is adaptable and easy to adjust for what you have on hand. For example, if you don’t have chicken broth, you can just use vegetable broth or just plain water. Using a broth will add more flavor but water will work just fine.

Other substitutions:

  • Elbow Macaroni: You can substitute any other small pasta. Try farfalle, rotini, orecchiette, penne, etc.
  • Garlic: Substitute 2.5 teaspoons of jarred garlic or .25 teaspoon of garlic powder.
  • Corn: If you don’t have any fresh corn you can easily substitute frozen corn.
  • Tomatoes: No cherry tomatoes? You can dice larger tomatoes or add 1 can of diced tomatoes.
  • Fresh Herbs: Substitute dried herbs for the fresh herbs. Reduce the amount to 2 tablespoons and add them to the simmering pasta.
Tomatoes and Macaroni with Summer Vegetables on a white plate

Directions

  1. Add chicken broth and elbow macaroni to a large pot. Bring to a boil.
  2. Reduce the heat to low and cover. Simmer for 8-12 minutes stirring occasionally to prevent the pasta from sticking. Pasta should have absorbed most of the broth. Do not drain
  3. .In a large pan melt the butter and olive oil. Saute onions until they begin to soften. Add the garlic and cook for one minute until fragrant.
  4. Add the corn, zucchini, bell pepper, and tomatoes and saute for 10 to 15 minutes until the zucchini and peppers soften and the tomatoes begin to burst.
  5. Stir in cooked pasta and parmesan cheese.
  6. Season to taste with salt and pepper.
  7. Top with fresh herbs.

Serving suggestions:

Useful Tools

  • Enamel Coated Dutch Oven: This is the workhorse of my kitchen. It works just as great on the stovetop as it does in the oven. The thick cast iron heats evenly and the enamel coating makes cleanup a breeze. Plus it comes in my favorite color.
  • Herb Scissors: Quickly and easily chop all of your herbs with these herb scissors.
tomatoes and macaroni with summer vegetables in a blue dutch oven

Tomatoes and Macaroni with Summer Vegetables

Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Tomatoes and Macaroni with Summer Vegetables is loaded with summer vegetables, fresh herbs, and tossed with a delicious creamy sauce.

Ingredients

  • 3 cups (24oz) chicken broth
  • 2 cups (8oz) elbow macaroni
  • 2 tablespoons of olive oil
  • 2 tablespoons of butter
  • 1 small onion
  • 2 garlic cloves - minced
  • 2 ears of corn - kernels removed approximately 1.5 cups
  • 1 medium zucchini - chopped approximately 1 cup
  • 1 bell pepper - chopped
  • 1-pint of cherry tomatoes
  • 1/2 cup of grated Parmesan
  • 1/2 cup chopped mixed fresh herbs (parsley, sage, thyme, oregano, etc.)

Instructions

  1. Add chicken broth and elbow macaroni to a large pot. Bring to a boil.
  2. Reduce the heat to low and cover. Simmer for 8-12 minutes stirring occasionally to prevent the pasta from sticking. Pasta should have absorbed most of the broth. Do not drain.
  3. In a large pan melt the butter and olive oil. Saute onions until they begin to soften. Add the garlic and cook for one minute until fragrant.
  4. Add the corn, zucchini, bell pepper, and tomatoes and saute for 10 to 15 minutes until the zucchini and peppers soften and the tomatoes begin to burst.
  5. Stir in cooked pasta and parmesan cheese.
  6. Season to taste with salt and pepper.
  7. Top with fresh herbs.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 277Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 21mgSodium: 358mgCarbohydrates: 31gFiber: 3gSugar: 7gProtein: 10g

This information is provided as a courtesy and is an estimate only. This information comes from an online calculator. Although raspberriesandkohlrabi.com attempts to provide accurate nutritional information, these figures are only estimates.

Looking for more easy pasta dishes?

Thanks for Reading!

Please remember to Like, Share, Tweet, & Pin this Post.

I publish new recipes every week! Sign up for my email newsletter to be the first to know when new recipes are published.

If you try this recipe, let me know! Leave a comment and rate it! You can also snap a picture and post it on Facebook be sure to tag me @RaspberriesandKohlrabi.

Tomatoes and Macaroni tablescape

Share with your friends!

Leave a Reply

I accept the Terms and Conditions and the Privacy Policy