Real Recipes From Real Home Cooks ®

whole grain pasta with fresh veggies

Recipe by
Rose Mary Mogan
Sauk Village, IL

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.

yield 6 or more average portions
prep time 15 Min
cook time 40 Min
method Stove Top

Ingredients For whole grain pasta with fresh veggies

  • 1 box
    whole grain barilla pasta
  • 3 md
    roma tomatoes, cut into eights
  • 1 lg
    onion, sliced or chopped
  • 2 lg
    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

How To Make whole grain pasta with fresh veggies

  • 1
    These are the main ingredients to make this dish.
  • 2
    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.
  • 3
    Prep all the veggies, separate the onion rings, and cut the tomatoes into eights, and set aside till needed.
  • 4
    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.
  • 5
    Next add in the carrots and broccoli floweretts, and saute until broccoli is bright green.
  • 6
    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.
  • 7
    Add in the grated Parmesan and stir until cheese begins to melt into pasta mixture.
  • 8
    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.
  • 9
    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.