Whole Wheat Pasta with Vegetables

Whole wheat pasta tossed with crisp-tender zucchini, red pepper, broccoli and carrot sautéed in olive oil. A vegan, fiber-rich and easy weeknight dinner.

Ingredients

• 900 g cooked whole wheat pasta (from about 360 g dry)
• 200 g (1 medium) zucchini
• 150 g (1) red bell pepper
• 150 g broccoli
• 80 g (1) carrot
• 60 g (1 small) onion
• 8 g (2 cloves) garlic
• 40 g (3 tbsp) olive oil
• 8 g (1½ tsp) salt
• 2 g (1 tsp) black pepper

Instructions

1. 1

   Cook the pasta according to the package directions, drain and set aside.

2. 2

   Slice the onion into half-moons and finely chop the garlic. Cut the zucchini into half-moon slices, the pepper into strips and the carrot into thin sticks; break the broccoli into small florets.

3. 3

   Heat the olive oil in a large skillet over medium-high heat; cook the onion for 3-4 minutes, then add the carrot and broccoli and cook for 4 minutes.

4. 4

   Add the zucchini and red pepper and sauté for 4-5 minutes, keeping the vegetables crisp-tender; add the garlic and cook for 1 more minute.

5. 5

   Season with the salt and black pepper, add the pasta and toss for 2 minutes until heated through. Serve hot.

Nutrition

Per serving