Rose Mary Mogan


I found this recipe on a box of Barilla Pasta & wanted to give it a try, I did make a few minor changes, but the recipe is still low fat & healthy, & I only used 1/2 the amount of olive oil required in the original recipe. I also reserved the pasta water from the boiled pasta to add a bit more flavor rather than using just plain water.

My husband enjoyed this dish so much that he ate 3 large portions of it. I made this healthier by using the whole grain pasta which has protein, & the use of fresh veggies & the use of less oil are the components that gave this a healthier flair & taste.

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6 or more average portions


15 Min


40 Min


Stove Top


1 box
whole grain barilla pasta
3 medium
roma tomatoes, cut into eights
1 large
onion, sliced or chopped
2 large
carrots, peeled & shredded or sliced
6 clove
garlic, minced or thinly sliced
1 bunch
broccoli, cut into flowerettes
1 1/2 c
frozen peas
1 Tbsp
granulated garlic
2 tsp
steak seasoning, or as desired to taste
1 c
grated parmesan cheese
1/4-1/3 c
extra virgin olive oil, as desired
1 1/2 c
pasta water, reserved from cooked pasta
chopped green onions as garnish if desired

Directions Step-By-Step

These are the main ingredients to make this dish.
Follow directions on box to cook pasta, but cook Al Dente. Then rinse in colander, but reserve at least 1 1/2 -2 cups of the pasta liquid.
Prep all the veggies, separate the onion rings, and cut the tomatoes into eights, and set aside till needed.
Add the olive oil to a large skillet and heat over medium high heat.Add the onions and garlic and saute about 6-8 minutes or until slightly transparent.
Next add in the carrots and broccoli floweretts, and saute until broccoli is bright green.
Add in the tomatoes and cook about 5 additional minutes, then add in the pasta and spices and at least 1 cup of the pasta water.Stir to blend veggies into pasta, then add in the frozen peas & stir.
Add in the grated Parmesan and stir until cheese begins to melt into pasta mixture.
Remove from heat and serve while still hot. This is a TASTY LOW FAT AND HEALTHIER VERSION OF PASTA THAT YOU CAN EAT WITHOUT GUILT.
Nutritional INFORMATION about this Pasta. PLEASE NOTE THAT THIS DISH COULD SERVE AS A MEATLESS LUNCH IDEA, or you could add lean beef or Chicken Breast and make it a Meal in One.

About this Recipe

Course/Dish: Pasta Sides
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Vegetarian, Low Fat
Other Tags: Quick & Easy, Healthy