Heart-Healthy Cheesy Vegetable Pasta
Indulge guilt-free with this vibrant and nutritious Heart-Healthy Cheesy Vegetable Pasta, a dish that balances comfort and wellness in every bite. Featuring whole wheat penne pasta tossed with sautéed red bell peppers, zucchini, broccoli, and baby spinach, this recipe is packed with colorful vegetables and wholesome ingredients. A light cheesy sauce made from low-fat ricotta, Parmesan, and low-sodium vegetable broth ties it all together, offering creamy satisfaction without the extra calories. Infused with fragrant garlic, a splash of lemon juice, and fresh basil, this pasta is as flavorful as it is nourishing. Ready in just 35 minutes, it’s perfect for busy weeknights or casual family dinners. Embrace heart-healthy eating while savoring a dish that feels like a treat!
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Recipe Information
Ingredients
- 8 ounces whole wheat penne pasta
- 2 tablespoons extra virgin olive oil
- 1 medium red bell pepper, sliced
- 1 medium zucchini, sliced
- 1.5 cups broccoli florets
- 2 cups baby spinach leaves
- 1 cup low-sodium vegetable broth
- 0.5 cup grated Parmesan cheese
- 0.5 cup low-fat ricotta cheese
- 3 cloves minced garlic
- 2 tablespoons lemon juice
- 0.25 teaspoon red pepper flakes
- 0.25 cup fresh basil leaves, chopped
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Add the whole wheat penne pasta and cook according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
Add the red bell pepper, zucchini, and broccoli florets to the skillet. Sauté for about 5-7 minutes until the vegetables are tender-crisp.
Stir in the baby spinach leaves and cook for another 2 minutes until the spinach has wilted.
Add the vegetable broth, lemon juice, and red pepper flakes to the skillet. Stir to combine and let the mixture simmer for a couple of minutes.
Lower the heat and stir in the ricotta cheese, followed by the grated Parmesan cheese. Mix until the cheeses are melted and have formed a light sauce.
Add the cooked pasta to the skillet and toss everything together until the pasta is well-coated with the cheesy vegetable sauce.
Season with salt and black pepper. Taste and adjust seasoning as needed.
Remove the skillet from the heat and sprinkle with fresh basil leaves.
Serve the heart-healthy cheesy vegetable pasta warm, optionally garnished with extra Parmesan cheese and a sprinkle of red pepper flakes for added heat.
Nutrition Facts
Calories |
1544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1788 mg | 78% | |
| Total Carbohydrate | 196.5 g | 71% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 21.0 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1075 mg | 83% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2484 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
