By Light Darko
Bring a large pot of salted water to a boil over high heat. Once boiling, add the whole grain pasta and cook according to package instructions until al dente (usually around 8-10 minutes).
While the pasta is cooking, prepare the mixed vegetables. Chop the zucchini, bell pepper, and carrots into bite-sized pieces. Mince the garlic.
In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Add the chopped mixed vegetables to the skillet. Sauté the vegetables for about 5-7 minutes, stirring frequently, until they are tender but still crisp. Season with salt and pepper to taste.
Once the pasta is cooked, reserve 1/2 cup of pasta water, then drain the pasta.
Add the drained pasta to the skillet with the sautéed vegetables. Mix well, adding reserved pasta water a little at a time to create a light sauce if necessary.
Remove the skillet from heat and sprinkle the grated Parmesan cheese over the pasta and vegetables. Toss well to combine, allowing the cheese to melt slightly.
Taste and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with additional Parmesan cheese if desired.
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By Light Darko
This recipe is ready in 30 minutes and features whole grain pasta, mixed vegetables (zucchini, bell pepper, carrots), olive oil and other delicious ingredients. Contains 445 calories total.
Bring a large pot of salted water to a boil over high heat. Once boiling, add the whole grain pasta and cook according to package instructions until al dente (usually around 8-10 minutes).
While the pasta is cooking, prepare the mixed vegetables. Chop the zucchini, bell pepper, and carrots into bite-sized pieces. Mince the garlic.
In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Add the chopped mixed vegetables to the skillet. Sauté the vegetables for about 5-7 minutes, stirring frequently, until they are tender but still crisp. Season with salt and pepper to taste.
Once the pasta is cooked, reserve 1/2 cup of pasta water, then drain the pasta.
Add the drained pasta to the skillet with the sautéed vegetables. Mix well, adding reserved pasta water a little at a time to create a light sauce if necessary.
Remove the skillet from heat and sprinkle the grated Parmesan cheese over the pasta and vegetables. Toss well to combine, allowing the cheese to melt slightly.
Taste and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with additional Parmesan cheese if desired.
Calories per Serving: 445
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