Low Fat Garden Fresh Veggie Pasta
Packed with vibrant vegetables and wholesome whole wheat pasta, this Low Fat Garden Fresh Veggie Pasta is the ultimate weeknight meal for healthy eaters and pasta lovers alike. Bursting with the flavors of sautéed garlic, sweet cherry tomatoes, crisp zucchini, and bell peppers, this dish is finished with a touch of fresh basil and a light splash of lemon juice for a bright and refreshing twist. Ready in just 35 minutes, this one-pan recipe is a breeze to whip up and perfect for a quick, nutritious dinner that doesn't compromise on flavor. Naturally low in fat and rich in fiber, it’s a vegetarian delight that can be made vegan with a simple omission of Parmesan cheese. Serve it warm as a main course or a delightful side dish, and enjoy the garden-fresh goodness in every bite! Keywords: low-fat pasta recipe, vegetarian pasta, garden veggie pasta, healthy pasta dishes, quick weeknight meals.
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Recipe Information
Ingredients
- 8 ounces Whole wheat pasta
- 1 tablespoon Olive oil
- 3 Garlic cloves, minced
- 1.5 cups Cherry tomatoes, halved
- 1 medium Zucchini, sliced into half-moons
- 1 large Bell pepper, thinly sliced
- 1 large Carrot, julienned
- 2 cups Baby spinach
- 0.5 cup Fresh basil leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 0.25 cup Parmesan cheese, grated (optional)
Instructions
Bring a large pot of salted water to a boil and cook the whole wheat pasta 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 sauté for about 1 minute until fragrant.
Add the cherry tomatoes, zucchini, bell pepper, and carrot to the skillet. Cook for approximately 5 minutes, stirring occasionally, until the vegetables are tender.
Stir in the baby spinach and cook until wilted, about 2 minutes.
Add the cooked pasta to the skillet. Toss everything together, ensuring the pasta is well coated with the vegetables.
Stir in the fresh basil leaves, salt, black pepper, and lemon juice. Toss gently to combine all ingredients.
Remove from heat and transfer to serving bowls.
If desired, top each serving with grated Parmesan cheese.
Serve warm and enjoy this fresh, low-fat pasta meal.
Nutrition Facts
Calories |
836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 2215 mg | 96% | |
| Total Carbohydrate | 99.5 g | 36% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 21.1 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 864 mg | 66% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2055 mg | 44% | |
*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.
