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.


☆☆☆☆☆ 0 votes

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



  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.

Printable Recipe Card


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

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