pasta healthy recipes
This healthy vegetable pasta is a delightful and nutritious dish packed with colorful vegetables and whole grain pasta. It’s easy to make, perfect for a quick lunch or dinner, and can be served warm or cold as a pasta salad.
Equipment
- 1 large pot
- 1 colander
- 1 large skillet
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 12 oz whole grain pasta
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup spinach leaves, roughly chopped
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
- for serving grated Parmesan cheese optional
Instructions
- Bring a large pot of salted water to a boil and cook the whole grain pasta according to package instructions until al dente. Drain the pasta using a colander and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for about 3-4 minutes until softened.
- Add the minced garlic to the skillet and cook for an additional 1 minute, stirring constantly to avoid burning.
- Stir in the diced zucchini and red bell pepper, cooking for about 5 minutes until they begin to soften.
- Add the halved cherry tomatoes, spinach leaves, and dried oregano. Cook for another 2-3 minutes, stirring until the spinach wilts and the tomatoes are warm.
- Incorporate the cooked pasta into the skillet and toss everything together. Season with salt and pepper to taste.
- Serve hot, optionally topped with grated Parmesan cheese.
Notes
You can customize the recipe by adding your favorite vegetables or proteins such as chicken or chickpeas to increase nutritional value.
This pasta can be stored in the refrigerator for up to 3 days and is great for meal prep.
For a gluten-free version, use gluten-free pasta.