Low Fat Cheesy Vegetable Pasta

Indulge in a guilt-free comfort food with this Low Fat Cheesy Vegetable Pasta, a wholesome dish that’s as nutritious as it is satisfying. Made with fiber-rich whole wheat pasta and a medley of colorful, sautéed vegetables like broccoli, zucchini, carrots, and red bell peppers, this recipe is a feast for both the eyes and the taste buds. The creamy, cheesy sauce is crafted from low-fat milk, cornstarch, and melted low-fat cheddar, offering all the indulgence of traditional cheese sauce with a healthier twist. Seasoned with garlic, oregano, and freshly chopped parsley, this quick and easy dish comes together in just 40 minutes, making it perfect for busy weeknights. Whether you're feeding the family or meal prepping for the week, this low-fat vegetable pasta is a delicious way to enjoy a lighter spin on classic comfort food.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 300 grams whole wheat pasta
• 1 cup broccoli florets
• 1 medium red bell pepper
• 1 medium zucchini
• 2 medium carrots
• 2 cloves garlic
• 2 cups low-fat milk
• 2 tablespoons cornstarch
• 100 grams low-fat cheddar cheese
• 1 tablespoon olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 teaspoon dried oregano
• 2 tablespoons parsley

Directions

Step 1

Begin by bringing a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package directions until al dente, about 10-12 minutes.

Step 2

While the pasta is cooking, prepare the vegetables. Chop the broccoli into small florets, dice the red bell pepper, slice the zucchini into half-moons, and thinly slice the carrots.

Step 3

In a large non-stick skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Step 4

Add the broccoli, red bell pepper, zucchini, and carrots to the skillet. Sauté for about 5-7 minutes, or until the vegetables are tender-crisp.

Step 5

In a small bowl, whisk the cornstarch with a little of the low-fat milk to make a smooth slurry.

Step 6

Pour the remaining milk into the skillet with the vegetables and gradually stir in the cornstarch slurry. Cook over medium heat, stirring constantly until the sauce begins to thicken, about 2-3 minutes.

Step 7

Reduce the heat to low and add the shredded low-fat cheddar cheese to the sauce. Continue stirring until the cheese has melted and the sauce is smooth and creamy. Season the sauce with salt, black pepper, and dried oregano.

Step 8

Drain the cooked pasta, reserving a cup of the pasta water. Add the pasta to the skillet with the cheesy vegetable sauce. Toss everything to combine, adding reserved pasta water as needed to reach your desired sauce consistency.

Step 9

Garnish with freshly chopped parsley before serving. Enjoy your low-fat cheesy vegetable pasta hot!

Nutrition Facts

Serving size	(1465.4g)

Amount per serving	% Daily Value*
Calories	1166.6

Total Fat 34.2g	0%
Saturated Fat 13.2g	0%
Polyunsaturated Fat 1.6g
Cholesterol 74.1mg	0%
Sodium 4051.9mg	0%
Total Carbohydrate 161.2g	0%
Dietary Fiber 24.3g	0%
Total Sugars 50.0g
Protein 65.4g	0%

Vitamin D 201.6IU	0%
Calcium 1526.1mg	0%
Iron 7.2mg	0%
Potassium 1754.6mg	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: 25.4%

Protein: 21.5%

Carbs: 53.1%