Low Fat Pasta with Mushrooms and Vegetables

Indulge in a guilt-free yet satisfying meal with this Low Fat Pasta with Mushrooms and Vegetables—a wholesome recipe that’s bursting with flavor and nutrients. Made with hearty whole wheat pasta, this dish is loaded with colorful vegetables like zucchini, red bell pepper, spinach, and cherry tomatoes, all sautéed in a fragrant garlic and onion base. A simple splash of vegetable broth and a squeeze of fresh lemon juice create a light, flavorful sauce that perfectly complements the earthy cremini mushrooms. Topped with fresh basil and a sprinkle of Parmesan cheese, this quick and easy pasta recipe is the perfect healthy dinner option for busy weeknights. Ready in just 40 minutes, it’s an ideal meal for those seeking low-fat, vegetarian-friendly dishes that don’t sacrifice flavor.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 250 grams whole wheat pasta
• 1 tablespoon olive oil
• 3 cloves garlic
• 1 medium onion
• 200 grams cremini mushrooms
• 1 medium zucchini
• 1 medium red bell pepper
• 200 grams cherry tomatoes
• 100 grams spinach
• 100 milliliters vegetable broth
• 0.5 lemon
• 10 fresh basil leaves
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 25 grams 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 the package instructions until al dente. Drain and set aside.

Step 2

While the pasta cooks, peel and mince the garlic, then peel and finely chop the onion. Slice the cremini mushrooms, zucchini, and red bell pepper into bite-sized pieces.

Step 3

Heat the olive oil in a large non-stick skillet over medium heat. Sauté the onions and garlic for 3 minutes or until the onion is translucent.

Step 4

Add the sliced mushrooms to the skillet and cook for about 5 minutes, stirring occasionally, until they are browned and their moisture is evaporated.

Step 5

Add the zucchini and red bell pepper to the skillet. Cook for another 3-4 minutes, stirring frequently, until the vegetables start to soften.

Step 6

Halve the cherry tomatoes and add them to the skillet along with the spinach. Pour in the vegetable broth, stir well, and let the mixture simmer for about 5 minutes until the vegetables are tender.

Step 7

Season the vegetables with salt and black pepper to taste. Squeeze the juice of half a lemon over the vegetables and stir in the chopped fresh basil leaves.

Step 8

Mix the cooked pasta with the vegetable mixture in the skillet, tossing gently to combine so the pasta is coated with the flavorful sauce.

Step 9

Serve the pasta hot, garnished with a sprinkle of freshly grated parmesan cheese.

Nutrition Facts

Serving size	(1795.1g)

Amount per serving	% Daily Value*
Calories	1035.5

Total Fat 29.7g	0%
Saturated Fat 7.7g	0%
Polyunsaturated Fat 2.0g
Cholesterol 22.2mg	0%
Sodium 3594.5mg	0%
Total Carbohydrate 148.9g	0%
Dietary Fiber 42.0g	0%
Total Sugars 39.2g
Protein 55.0g	0%

Vitamin D 14IU	0%
Calcium 1141.1mg	0%
Iron 24.8mg	0%
Potassium 5144.1mg	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: 24.7%

Protein: 20.3%

Carbs: 55.0%