Vegetable Pasta with Pepper Jack Cheese

Happy Monday Foodies! I cannot believe it is Monday already. This weekend was pretty low key; Nick and I shopped around for furniture and other miscellaneous new house items. I love this part of the process and am having a good time trying to find awesome pieces for our new house!

Unfortunately, however, we were not able to go up to the house. The contractor told us that nothing new had changed from the previous week. I look forward to going to the house every weekend so one absent of that adventure makes me somewhat sad. Fear not, kind folks, I will be going up this weekend for sure. In fact, this is a big weekend because most everything will be finished AND we should be able to pick out our furniture. I’m so excited!

I know I have not been posting regularly, like I used to. Much of that can be attributed to being busy with the house and our business. I apologize for my sporadic presence lately. I hope to post regularly toward the end of the year or by January. Don’t worry though; I will definitely have recipes, just not every day! I apologize.

Speaking of recipes I do have a fantastic one for today. It’s light, yet hearty, packed full of great flavors AND super healthy!   Take a look at this Vegetable Pasta and Pepper Jack Cheese!

Nutritional Information
Servings: about 8
Serving Size: 1 ½ cup
Calories: 170.6
Fat: 5 g
Carbohydrates: 22.8 g
Fiber: 1.6 g
Protein: 7.6 g
Points+: 4


  • 8 ounces pasta, cooked
  • 1 bag green beans, cooked
  • 1 bag peas, cooked
  • 2 cans diced tomatoes, juice drained
  • ½ teaspoon garlic salt
  • ½ tablespoon red pepper flakes
  • 4 ounces pepper jack cheese, shredded


  • Turn on the broiler to high
  • Cook pasta according to boxed directions, drain and return back to the pasta pot
  • Microwave the diced tomatoes on high for about 45 seconds
  • Combine the cooked vegetables, tomatoes and pasta together in pasta bowl
  • Add the garlic salt, red pepper flakes, and 3 ounces pepper jack cheese. Incorporate all of the ingredients together
  • Fill oven proof dishes with the pasta {I used my beloved crocks} and sprinkle with the remaining cheese
  • Broil the crocks in the oven until the cheese is bubbly and browned
  • Remove and ENJOY!

This recipe is super easy to make, obviously. Plus it is packed full of tons of vegetables and spicy flavors. It was a huge hit with Nick; but he LOVES vegetables. I don’t have a particular affinity for vegetables.

If you need something easy and delicious as a side dish make this!

xoxo Mel