Low Fat Pasta with Tomato Sauce and Vegetables
Indulge in the wholesome goodness of this **Low Fat Pasta with Tomato Sauce and Vegetables**, a hearty, nutrient-packed dish perfect for a guilt-free comfort meal. Featuring tender whole wheat pasta tossed in a vibrant tomato sauce, this recipe is loaded with fresh vegetables like red bell peppers, zucchini, carrots, and spinach for added flavor and texture. A fragrant blend of oregano, basil, and garlic elevates the sauce, which is simmered to perfection for a rich, satisfying taste with minimal fat. Ready in just 40 minutes and full of fiber, vitamins, and plant-based goodness, this light yet filling recipe is ideal for busy weeknights or health-conscious diners. Serve it fresh with a sprinkle of basil for a delicious, low-calorie meal the whole family will love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 ounces whole wheat pasta
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 units garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, sliced
- 1 large carrot, thinly sliced
- 14 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups fresh spinach leaves
Instructions
Bring a large pot of water to a boil. Salt the water lightly and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the diced red bell pepper, sliced zucchini, and sliced carrot. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender.
Add the canned diced tomatoes with their juice and the tomato paste to the skillet. Stir to combine all the ingredients.
Mix in the dried oregano, dried basil, salt, and black pepper. Bring the mixture to a simmer and reduce the heat to low. Cook for about 10 minutes, allowing the flavors to meld together.
Add the fresh spinach leaves to the sauce and stir until they are wilted, about 2 minutes.
Toss the cooked pasta with the tomato and vegetable sauce until well coated.
Serve the pasta hot, garnished with fresh basil or Parmesan cheese if desired, keeping in mind the low-fat requirement.
Nutrition Facts
Calories |
793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1865 mg | 81% | |
| Total Carbohydrate | 119.2 g | 43% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 37.0 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3044 mg | 65% | |
*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.
