Low Fat Cheesy Vegetable Pasta
Indulge guilt-free with our irresistible Low Fat Cheesy Vegetable Pasta—a wholesome, flavor-packed dish that’s perfect for busy weeknights or casual gatherings. Featuring tender whole wheat pasta, vibrant fresh vegetables like broccoli, zucchini, and carrots, and a creamy, low-fat cheddar cheese sauce, this recipe is a delicious way to enjoy comfort food without the extra calories. The sauce is thickened with a light, cornstarch-based slurry and seasoned with aromatic garlic, oregano, and a touch of black pepper for an added depth of flavor. Ready in under 40 minutes and garnished with fresh parsley, this healthy pasta is as nourishing as it is satisfying. Perfect for families or anyone seeking a lighter twist on classic cheesy pasta, it's packed with nutrients and bursting with flavor.
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Recipe Information
Ingredients
- 300 grams whole wheat pasta
- 1 cup broccoli florets
- 1 medium red bell pepper
- 1 medium zucchini
- 2 medium carrots
- 2 cloves garlic
- 2 cups low-fat milk
- 2 tablespoons cornstarch
- 100 grams low-fat cheddar cheese
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon dried oregano
- 2 tablespoons parsley
Instructions
Begin by bringing a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package directions until al dente, about 10-12 minutes.
While the pasta is cooking, prepare the vegetables. Chop the broccoli into small florets, dice the red bell pepper, slice the zucchini into half-moons, and thinly slice the carrots.
In a large non-stick skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add the broccoli, red bell pepper, zucchini, and carrots to the skillet. Sauté for about 5-7 minutes, or until the vegetables are tender-crisp.
In a small bowl, whisk the cornstarch with a little of the low-fat milk to make a smooth slurry.
Pour the remaining milk into the skillet with the vegetables and gradually stir in the cornstarch slurry. Cook over medium heat, stirring constantly until the sauce begins to thicken, about 2-3 minutes.
Reduce the heat to low and add the shredded low-fat cheddar cheese to the sauce. Continue stirring until the cheese has melted and the sauce is smooth and creamy. Season the sauce with salt, black pepper, and dried oregano.
Drain the cooked pasta, reserving a cup of the pasta water. Add the pasta to the skillet with the cheesy vegetable sauce. Toss everything to combine, adding reserved pasta water as needed to reach your desired sauce consistency.
Garnish with freshly chopped parsley before serving. Enjoy your low-fat cheesy vegetable pasta hot!
Nutrition Facts
Calories |
1167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 4052 mg | 176% | |
| Total Carbohydrate | 161.2 g | 59% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 50.0 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1526 mg | 117% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1755 mg | 37% | |
*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.
