Low Fat Pasta with Mushrooms and Vegetables
Indulge in a wholesome and vibrant culinary experience with this Low Fat Pasta with Mushrooms and Vegetables—a perfect fusion of hearty flavors and health-conscious ingredients. Made with fiber-rich whole wheat pasta, this recipe features an array of colorful vegetables, including earthy cremini mushrooms, sweet red bell peppers, tender zucchini, and juicy cherry tomatoes, all simmered in a light vegetable broth. Fresh spinach and aromatic basil leaves elevate the dish with their freshness, while a bright splash of lemon juice ties the flavors together beautifully. Finished with a touch of Parmesan cheese, this pasta is a low-fat yet satisfying option for a balanced dinner, ready in just 40 minutes and ideal for serving up to four. Perfect for anyone looking for a nutritious, veggie-packed meal that doesn’t compromise on taste!
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Recipe Information
Ingredients
- 250 grams whole wheat pasta
- 1 tablespoon olive oil
- 3 cloves garlic
- 1 medium onion
- 200 grams cremini mushrooms
- 1 medium zucchini
- 1 medium red bell pepper
- 200 grams cherry tomatoes
- 100 grams spinach
- 100 milliliters vegetable broth
- 0.5 lemon
- 10 fresh basil leaves
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 25 grams 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 the package instructions until al dente. Drain and set aside.
While the pasta cooks, peel and mince the garlic, then peel and finely chop the onion. Slice the cremini mushrooms, zucchini, and red bell pepper into bite-sized pieces.
Heat the olive oil in a large non-stick skillet over medium heat. Sauté the onions and garlic for 3 minutes or until the onion is translucent.
Add the sliced mushrooms to the skillet and cook for about 5 minutes, stirring occasionally, until they are browned and their moisture is evaporated.
Add the zucchini and red bell pepper to the skillet. Cook for another 3-4 minutes, stirring frequently, until the vegetables start to soften.
Halve the cherry tomatoes and add them to the skillet along with the spinach. Pour in the vegetable broth, stir well, and let the mixture simmer for about 5 minutes until the vegetables are tender.
Season the vegetables with salt and black pepper to taste. Squeeze the juice of half a lemon over the vegetables and stir in the chopped fresh basil leaves.
Mix the cooked pasta with the vegetable mixture in the skillet, tossing gently to combine so the pasta is coated with the flavorful sauce.
Serve the pasta hot, garnished with a sprinkle of freshly grated parmesan cheese.
Nutrition Facts
Calories |
1036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 3594 mg | 156% | |
| Total Carbohydrate | 148.9 g | 54% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 39.2 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1141 mg | 88% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 5144 mg | 109% | |
*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.
