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A vibrant and hearty pasta dish packed with fresh, colorful vegetables and tossed in a simple tomato-herb sauce. Made with whole wheat pasta for extra fiber, it's a wholesome and satisfying side that comes together in under 30 minutes.
Prepare the fresh tomato sauce
Cook the pasta
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A vibrant and hearty pasta dish packed with fresh, colorful vegetables and tossed in a simple tomato-herb sauce. Made with whole wheat pasta for extra fiber, it's a wholesome and satisfying side that comes together in under 30 minutes.
This italian_american recipe takes 30 minutes to prepare and yields 4 servings. At 281.49 calories per serving with 10.24g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Sauté the vegetables
Combine pasta and sauce
Garnish and serve
This dish is naturally vegan. Just ensure your brand of whole wheat pasta is egg-free.
Substitute the whole wheat pasta with your favorite gluten-free pasta, such as one made from corn, rice, or quinoa. Cook according to package directions.
Add 1 cup of cooked chickpeas or white beans along with the vegetables for a plant-based protein boost. You can also top with grilled tofu.
Use fun pasta shapes and cut the vegetables smaller. Omit the red pepper flakes to keep it mild.
Whole wheat pasta is an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps you feel full and satisfied.
The colorful array of vegetables like bell peppers, broccoli, and tomatoes provides a wide range of vitamins, including Vitamin C and A, which support immune function and vision.
Unlike refined pasta, whole wheat pasta provides complex carbohydrates that release energy slowly, preventing blood sugar spikes and providing sustained energy.
The use of olive oil provides monounsaturated fats, which are known to be beneficial for heart health by helping to reduce bad cholesterol levels.
Yes, it's a very healthy dish. Whole wheat pasta provides complex carbohydrates and fiber, while the variety of vegetables offers essential vitamins and minerals. The use of olive oil adds healthy fats, and the sauce is made from fresh tomatoes, avoiding processed ingredients.
One serving (about 1 cup) of this Whole Wheat Pasta with Vegetables contains approximately 250-300 calories, making it a light and nutritious side dish.
Absolutely! This recipe is very versatile. Feel free to add or substitute with vegetables like mushrooms, carrots, spinach, peas, or asparagus. Adjust the cooking time accordingly.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You may need to add a splash of water to loosen the sauce.
