Wheat Pasta with Vegetables
This is a healthy and delicious recipe for pasta that uses whole wheat pasta and a variety of colorful vegetables. It's low in fat and high in fiber, making it a great option for people looking to maintain a healthy diet. The vegetables provide additional nutrients, fiber, and flavor, while the pasta is a good source of carbohydrates.
Allergen Information: Contains Gluten
Nutrition Facts
Per serving
Energy
101 kcal
Protein
4 g
Carbs
19 g
Fat
2 g
Fiber
3 g
Ingredients
Pasta, Penne Raw
50 gm (50g)
Chopped Onion
1 small cup (80g)
Red Bell Pepper
0.5 cup, sliced (80g)
Yellow Bell Pepper
0.5 cup, sliced (80g)
Green Bell pepper
0.5 cup, sliced (80g)
Zucchini
0.5 cup, sliced (80g)
Chopped Tomato
1 cup (200g)
Garlic paste
1 tsp (5g)
Dried Basil
0.5 tsp (0.5g)
Dried Oregano
0.5 tsp (1g)
Common Salt
0.5 tsp (3g)
Black Pepper
0.5 tsp (1g)
Rice bran oil
1 tsp (5g)
Instructions
Preparation
Fill a large pot with water and bring it to a boil over high heat.
Add the penne pasta to the boiling water and stir occasionally, making sure that the pasta does not stick to the bottom of the pot.
Cook the pasta until it is al dente. This usually takes around 10-12 minutes.
Once the pasta is cooked, drain the water and use. Keep aside.
Cooking Steps
Heat oil in a pan and add the minced garlic. Sauté for a minute until fragrant.
Add the sliced onions and sauté for 2-3 minutes until they turn translucent.
Add the sliced bell peppers and zucchini, and sauté for another 2-3 minutes until they soften.
Add the chopped tomatoes, dried basil, dried oregano, salt, and pepper. Mix everything well and let it cook for 5-7 minutes until the tomatoes turn mushy.
Add the cooked pasta to the pan and mix well so that the vegetables and sauce coat the pasta evenly.
Serve hot.