Healthy Vegetable Pasta
A delicious, nutrient-packed meatless pasta with fresh vegetables and herbs, perfect for a quick, healthy meal.
Course: Main CourseCuisine: ItalianDifficulty: Easy
Servings
4
servingsPrep time
15
minutesCooking time
20
minutesCalories
350
kcalIngredients
8 ounces 8 whole wheat pasta
2 tablespoons 2 olive oil
3 cloves 3 garlic, minced
1 large 1 red bell pepper, sliced
1 medium 1 zucchini, sliced
1 cup 1 cherry tomatoes, halved
2 cups 2 spinach leaves
1 teaspoon 1 dried oregano
1/2 teaspoon 1/2 salt
1/4 teaspoon 1/4 black pepper
1/4 cup 1/4 grated Parmesan cheese
Directions
- Cook the whole wheat pasta according to the package instructions, draining it when it reaches al dente. This process usually takes about 8 to 10 minutes.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant and lightly browned.
- Add the sliced red bell pepper and zucchini to the skillet. Cook and stir occasionally until the vegetables are tender, approximately 5 to 7 minutes.
- Stir in the cherry tomatoes and spinach leaves and cook until the spinach is wilted and tomatoes are soft, which should take another 2 to 3 minutes.
- Season the vegetable mixture with dried oregano, salt, and black pepper, mixing well to combine all the flavors evenly.
- Add the cooked pasta to the skillet, tossing it gently with the vegetable mixture to ensure the pasta is well coated with the sauce.
- Remove from the heat and sprinkle with grated Parmesan cheese before serving, allowing the cheese to melt slightly for added flavor.
Nutrition Facts
- Serving Size: 175g
- Total number of serves: 4
- Calories: 350kcal
- Fat: 9g
- Saturated Fat: 2g
- Trans Fat: 0g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 6g
- Cholesterol: 5mg
- Sodium: 240mg
- Potassium: 550mg
- Carbohydrates: 58g
- Fiber: 8g
- Sugar: 6g
- Protein: 11g
- Vitamin A: 35IU
- Vitamin C: 45mg
- Calcium: 15mg
- Iron: 20mg
