Low Fat Penne Pasta with Vegetables
Indulge in a wholesome and guilt-free meal with this Low Fat Penne Pasta with Vegetables, a vibrant and nutrient-packed recipe perfect for any occasion. This dish combines al dente penne pasta with a colorful medley of fresh vegetables like broccoli, zucchini, red bell pepper, and cherry tomatoes, all lightly sautéed in olive oil for a crisp-and-tender texture. Infused with garlic, fresh basil, and a touch of tangy lemon juice, this pasta delivers bold flavors while staying heart-healthy and low in fat. Finished with a light vegetable broth for a subtly savory glaze, it’s a quick and easy dinner option that’s ready in just 35 minutes. Perfect for busy weeknights or meal prepping, this recipe serves four and makes a delightful choice for those seeking a balanced, vegetarian-friendly main course.
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Recipe Information
Ingredients
- 250 grams penne pasta
- 1 cup broccoli florets
- 1 medium zucchini
- 1 medium red bell pepper
- 1 cup cherry tomatoes
- 1 tablespoon olive oil
- 2 large garlic cloves
- 0.5 cup low-sodium vegetable broth
- 10 fresh basil leaves
- 1 tablespoon lemon juice
- 0.5 teaspoon black pepper
- 0.25 teaspoon salt
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, according to package instructions, usually about 10-12 minutes. Drain and set aside.
While the pasta is cooking, prepare the vegetables. Cut the broccoli into small florets, slice the zucchini into half-moons, and bell pepper into thin strips. Halve the cherry tomatoes. Finely mince the garlic cloves.
In a large non-stick skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the broccoli, zucchini, and red bell pepper to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Pour in the vegetable broth and bring to a simmer for about 2 minutes, allowing the flavors to meld together.
Add the cooked pasta to the skillet along with the cherry tomatoes, stirring to combine everything evenly. Cook for another 2-3 minutes, until the tomatoes are slightly softened.
Season the pasta with lemon juice, black pepper, and salt. Stir in the fresh basil leaves just before serving.
Serve the low-fat penne pasta warm, and enjoy a wholesome, vegetable-rich meal.
Nutrition Facts
Calories |
1205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2566 mg | 112% | |
| Total Carbohydrate | 222.0 g | 81% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 23.7 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1709 mg | 36% | |
*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.
