Whole Wheat Pasta with Peppers Tomatoes and Olives
Transform your weeknight dinners with this vibrant Whole Wheat Pasta with Peppers, Tomatoes, and Olives—a Mediterranean-inspired dish that's as nutritious as it is delicious. Made with tender whole wheat pasta, sweet bell peppers, juicy cherry tomatoes, and briny Kalamata olives, this recipe bursts with wholesome flavors and a medley of colors. Fresh basil and a sprinkle of Parmesan (optional) elevate the dish to gourmet status, while the use of olive oil and oregano brings an authentic touch to the sauce. Perfectly balanced and ready in just 35 minutes, this easy-to-make vegetarian pasta is ideal for busy weeknights or casual gatherings. Whether you're seeking a healthy pasta recipe or a quick Mediterranean pasta dinner, this dish delivers in both taste and simplicity.
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Recipe Information
Ingredients
- 12 ounces Whole wheat pasta
- 2 tablespoons Olive oil
- 3 units Garlic cloves, minced
- 1 unit Red bell pepper, thinly sliced
- 1 unit Yellow bell pepper, thinly sliced
- 2 cups Cherry tomatoes, halved
- 0.5 cup Kalamata olives, pitted and sliced
- 1 teaspoon Dried oregano
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Fresh basil leaves, chopped
- 0.5 cup Parmesan cheese, grated (optional)
Instructions
Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for about 1 minute, or until fragrant.
Add the sliced red and yellow bell peppers to the skillet. Cook for 4-5 minutes, stirring occasionally, until the peppers begin to soften.
Stir in the halved cherry tomatoes, Kalamata olives, dried oregano, and crushed red pepper flakes (if using). Cook for an additional 5 minutes, allowing the tomatoes to release their juices.
Season the vegetable mixture with salt and black pepper to taste.
Add the cooked pasta to the skillet, tossing well to combine with the vegetables. If the mixture seems dry, add the reserved pasta cooking water, a little at a time, to create a light sauce.
Remove the skillet from heat and stir in the chopped fresh basil leaves.
Serve the pasta warm, topped with grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 807 mg | 35% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 8.5 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 279 mg | 21% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 712 mg | 15% | |
*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.
