Heart-Healthy Garden Fresh Veggie Pasta

Brighten up your plate with this delicious and nutritious Heart-Healthy Garden Fresh Veggie Pasta! Packed with vibrant vegetables like zucchini, cherry tomatoes, and baby spinach, this wholesome dish uses whole wheat pasta for a fiber-rich base and a drizzle of heart-friendly olive oil for flavor. Fresh basil lends an aromatic touch while a splash of lemon juice adds zesty brightness to every bite. Perfect for busy weeknights, this one-skillet recipe comes together in just 35 minutes and is as satisfying as it is nourishing. Customize it with a sprinkle of grated Parmesan or enjoy it dairy-free for a vegan twist. Whether you're looking for a healthy dinner or a colorful meal to share, this veggie-packed pasta is a garden-fresh delight that delivers on taste and nutrition.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 ounces whole wheat pasta
• 2 tablespoons olive oil
• 1 large, diced onion
• 3 minced garlic cloves
• 1 large, sliced red bell pepper
• 1 medium, sliced zucchini
• 1 cup, halved cherry tomatoes
• 2 cups baby spinach
• 2 tablespoons lemon juice
• 1 cup, fresh basil leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes
• 0.5 cup, grated (optional) parmesan cheese

Directions

Step 1

Bring a large pot of water to a boil. Add a pinch of salt and cook the whole wheat pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

Step 2

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

Step 3

Add the minced garlic to the skillet and sauté for an additional 1 minute until fragrant.

Step 4

Incorporate the sliced bell pepper and zucchini into the skillet, cooking for 5-6 minutes until the vegetables are just tender.

Step 5

Add the halved cherry tomatoes and baby spinach to the skillet. Stir and cook for 2-3 minutes until the spinach wilts and the tomatoes soften slightly.

Step 6

Stir in the cooked pasta and reserved pasta water to the skillet, mixing well to combine all ingredients.

Step 7

Add the lemon juice, fresh basil leaves, salt, black pepper, and red pepper flakes. Toss everything together until evenly coated.

Step 8

Remove from heat and serve immediately with an optional sprinkle of grated parmesan cheese if desired.

Nutrition Facts

Serving size	(1227.9g)

Amount per serving	% Daily Value*
Calories	1144.0

Total Fat 46.3g	0%
Saturated Fat 14.2g	0%
Polyunsaturated Fat 2.8g
Cholesterol 44.5mg	0%
Sodium 4626.0mg	0%
Total Carbohydrate 150.3g	0%
Dietary Fiber 27.2g	0%
Total Sugars 36.2g
Protein 44.4g	0%

Vitamin D 0IU	0%
Calcium 690.0mg	0%
Iron 9.5mg	0%
Potassium 2093.9mg	0%

*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.

Source of Calories

Fat: 34.9%

Protein: 14.9%

Carbs: 50.3%