How To Make Garden Veg Pasta
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 8 oz whole wheat pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 cup baby spinach
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
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Cook the pasta according to package instructions. Drain and set aside.
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In a large skillet, heat the olive oil over medium heat. Add the garlic and onion and cook until fragrant and slightly softened.
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Add the zucchini, bell pepper, cherry tomatoes, and broccoli. Cook for about 5 minutes or until the vegetables are tender-crisp.
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Stir in the cooked pasta, baby spinach, dried basil, dried oregano, salt, and pepper. Cook for an additional 2-3 minutes until the spinach wilts.
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Serve hot with grated Parmesan cheese on top.
Nutrition
- Calories : 340kcal
- Total Fat : 9g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 120mg
- Total Carbohydrates : 58g
- Dietary Fiber : 9g
- Sugar : 7g
- Protein : 12g
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