Heart-Healthy Penne Pasta with Vegetables
Elevate your weeknight dinners with this vibrant and wholesome Heart-Healthy Penne Pasta with Vegetables, a recipe that delivers big on flavor while keeping things light and nutritious. Made with fiber-rich whole grain penne, this dish is loaded with a colorful medley of sautéed vegetables, including red bell peppers, zucchini, broccoli, and spinach, all brought to life with the aromatic essence of garlic and fresh basil. A splash of zesty lemon juice adds brightness, while optional Parmesan lends a creamy finish. Ready in just 35 minutes, this quick and easy vegetarian pasta showcases the perfect balance of healthy ingredients and satisfying taste, making it an ideal choice for a well-rounded family meal. Packed with nutrients and heart-healthy fats from olive oil, this recipe is a delicious way to enjoy a guilt-free pasta night.
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Recipe Information
Ingredients
- 250 grams Whole grain penne pasta
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 Red bell pepper, sliced
- 1 Zucchini, sliced
- 1 cup Broccoli florets
- 1 cup Cherry tomatoes, halved
- 2 cups Spinach leaves
- 1 tablespoon Basil leaves, chopped
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Grated Parmesan cheese (optional, for garnish)
Instructions
Bring a large pot of water to a boil. Add a pinch of salt and the whole grain penne pasta. Cook according to package instructions until al dente, approximately 10-12 minutes. Drain and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for about 1 minute, until the garlic is fragrant.
Add the sliced red bell pepper, zucchini, and broccoli florets to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender yet still crisp.
Add the cherry tomatoes and spinach leaves to the skillet. Cook for an additional 2-3 minutes, until the spinach is wilted and the cherry tomatoes are softened.
Reduce the heat to low and stir in the cooked penne pasta. Toss well to combine all ingredients.
Add the chopped basil leaves and lemon juice, stirring to evenly distribute.
Season with 0.5 teaspoon of salt and 0.5 teaspoon of black pepper or adjust according to taste.
Serve immediately, garnishing with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 2194 mg | 95% | |
| Total Carbohydrate | 213.5 g | 78% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 16.7 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 876 mg | 67% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1924 mg | 41% | |
*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.
