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whole grain pasta with fresh veggies

18 Pinches 11 Photos
cookinginillinois avatar
Sauk Village, IL
Updated on Feb 13, 2016

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.

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

Ingredients

  • 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 cloves garlic, minced or thinly sliced
  • 1 bunch broccoli, cut into flowerettes
  • 1 1/2 cups frozen peas
  • 1 tablespoon granulated garlic
  • 2 teaspoons steak seasoning, or as desired to taste
  • 1 cup grated parmesan cheese
  • 1/4-1/3 cup extra virgin olive oil, as desired
  • 1 1/2 cups pasta water, reserved from cooked pasta
  • - chopped green onions as garnish if desired

How To Make whole grain pasta with fresh veggies

  • Step 1
    These are the main ingredients to make this dish.
  • Step 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.
  • Step 3
    Prep all the veggies, separate the onion rings, and cut the tomatoes into eights, and set aside till needed.
  • Step 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.
  • Step 5
    Next add in the carrots and broccoli floweretts, and saute until broccoli is bright green.
  • Step 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.
  • Step 7
    Add in the grated Parmesan and stir until cheese begins to melt into pasta mixture.
  • Step 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.
  • Step 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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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