Heart-Healthy Garden Fresh Veggie Pasta
Elevate your weeknight dinners with this vibrant, Heart-Healthy Garden Fresh Veggie Pasta—perfect for those seeking a nourishing, flavorful meal. Packed with wholesome whole wheat pasta and an array of fresh vegetables like zucchini, bell peppers, cherry tomatoes, and baby spinach, this recipe delivers a delightful combination of textures and colors. Enhanced with aromatic garlic, fresh basil, and a zesty touch of lemon juice, the dish offers a burst of Mediterranean-inspired flavor in every bite. Ready in just 35 minutes, this low-sodium and fiber-rich pasta is a crowd-pleaser that can be enjoyed as a vegetarian main or paired with your favorite protein. Opt for a sprinkle of parmesan cheese for added indulgence or keep it dairy-free for a lighter, plant-based option. Healthy, easy, and delicious, this veggie-packed pasta is your go-to recipe for feeling good while eating great!
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Recipe Information
Ingredients
- 12 ounces whole wheat pasta
- 2 tablespoons olive oil
- 1 large, diced onion
- 3 minced garlic cloves
- 1 large, sliced red bell pepper
- 1 medium, sliced zucchini
- 1 cup, halved cherry tomatoes
- 2 cups baby spinach
- 2 tablespoons lemon juice
- 1 cup, fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 0.5 cup, grated (optional) parmesan cheese
Instructions
Bring a large pot of water to a boil. Add a pinch of salt and cook the whole wheat pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic to the skillet and sauté for an additional 1 minute until fragrant.
Incorporate the sliced bell pepper and zucchini into the skillet, cooking for 5-6 minutes until the vegetables are just tender.
Add the halved cherry tomatoes and baby spinach to the skillet. Stir and cook for 2-3 minutes until the spinach wilts and the tomatoes soften slightly.
Stir in the cooked pasta and reserved pasta water to the skillet, mixing well to combine all ingredients.
Add the lemon juice, fresh basil leaves, salt, black pepper, and red pepper flakes. Toss everything together until evenly coated.
Remove from heat and serve immediately with an optional sprinkle of grated parmesan cheese if desired.
Nutrition Facts
Calories |
1144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 4626 mg | 201% | |
| Total Carbohydrate | 150.3 g | 55% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 36.2 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 690 mg | 53% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2094 mg | 45% | |
*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.
