Low Fat Herb-Infused Pasta
Elevate your mealtime with this vibrant and irresistibly fresh Low Fat Herb-Infused Pasta recipe—a healthy twist on classic pasta that’s bursting with flavor and brimming with wholesome ingredients. Made with nutrient-rich whole wheat pasta, this dish showcases a fragrant medley of basil, parsley, and oregano, complemented by zesty lemon and sautéed garlic for a refreshing, light finish. Juicy cherry tomatoes and nutrient-packed baby spinach add a touch of color and depth, while just a hint of olive oil keeps the dish satisfyingly smooth without being heavy. Perfect for a quick weeknight dinner that's ready in under 30 minutes, this herb-infused pasta is a delightful balance of simplicity, nutrition, and gourmet flair. Whether you're searching for low-fat pasta recipes, healthy Italian dishes, or meals full of fresh herbs, this recipe is guaranteed to become a staple in your kitchen. Serve warm, and garnish with extra herbs for a stunning presentation!
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Recipe Information
Ingredients
- 250 grams Whole wheat pasta
- 2 tablespoons Olive oil
- 2 large, minced Garlic cloves
- 0.5 cup, chopped Fresh basil leaves
- 0.5 cup, chopped Fresh parsley
- 0.25 cup, chopped Fresh oregano
- 1 tablespoon Lemon zest
- 2 tablespoons Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup, halved Cherry tomatoes
- 2 cups Baby spinach
Instructions
Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package directions until al dente.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the chopped basil, parsley, and oregano to the skillet, stirring to combine. Cook for another 1-2 minutes until the herbs are slightly wilted.
Stir in the lemon zest and lemon juice, then season with salt and black pepper. Add the halved cherry tomatoes and cook for an additional 2 minutes until they begin to soften.
Drain the pasta, reserving about 1/4 cup of the pasta cooking water.
Add the drained pasta and the reserved pasta water to the skillet. Toss everything together to evenly coat the pasta with the herb mixture.
Fold in the baby spinach and allow it to wilt slightly in the residual heat for about 1 minute.
Serve the pasta warm, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1294 mg | 56% | |
| Total Carbohydrate | 126.3 g | 46% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 7.4 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1153 mg | 89% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1906 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.
