Garden Vegetable Noodle Casserole

Super simple and fast week night dinner, full of flavor!!!



  • 2 Tablespoons  extra virgin olive oil
  • 4 garlic cloves chopped
  • 2 cups chopped tomato
  • 1/2 teaspoon crushed basil
  • 2 teaspoons capers (optional)
  • 1 can (14.5 oz.) vegetable broth
  • 1 bag (16 oz.) Wide Egg Noodles
  • 2

    bags (16 oz. each)  frozen Mediterranean veggie blend
  • 1 cup Shredded Parmesan Cheese



Heat a large skillet over medium heat for 2 minutes. Add the olive oil, chopped garlic, chopped tomato, basil and capers; stir-fry for 4 minutes. Add the broth, bring to a boil, reduce heat to low and cook for 10 to 15  minutes.


Meanwhile, cook pasta according to package directions, but after the first 4 minutes of cooking, add the frozen vegetables. Bring the water back to a boil and cook the pasta vegetable mixture 6 more minutes. Drain the pasta vegetable mixture and combine with the tomato mixture in a large pasta bowl; toss gently to combine. Season to taste with salt and black pepper. Sprinkle with cheese and serve.


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