Quick vegetable pasta
A vibrant and speedy vegetable pasta perfect for a light, healthy meal. Packed with colorful veggies and lean carbs, it's ideal for anyone aiming for weight loss or clean eating without compromising on flavor or time. Get a wholesome dinner on the table in under 30 minutes!
Preparation
1
Cook whole wheat pasta according to package directions until al dente. Drain well and set aside.
2
While the pasta cooks, prepare your vegetables: finely chop the onion, mince the garlic, dice the zucchini and red bell pepper into bite-sized pieces, and halve the cherry tomatoes.
3
Heat the olive oil in a large non-stick pan or skillet over medium heat. Add the chopped onion and cook for about 3 minutes until it softens and becomes translucent.
4
Add the minced garlic, diced zucchini, and red bell pepper to the pan. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
5
Stir in the canned diced tomatoes, halved cherry tomatoes, salt, and black pepper. Bring the sauce to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6
Add the cooked and drained pasta to the pan with the vegetable sauce. Toss everything together thoroughly to ensure the pasta is evenly coated.
7
Remove from heat and stir in the fresh basil leaves just before serving. Serve hot.
Nutrational Values per serving
70
kcal
2g
protein
11g
carbs
2g
fat